Quick and Easy Vegan Pumpkin Pie
This Quick and Easy Vegan Pumpkin Pie recipe will save you lots of time so you can move on to other things when cooking multiple dishes during the holidays!
unbaked vegan pie crust
(read info above)
pure pumpkin puree
(not pumpkin pie mix!)
unsweetened non-dairy milk
(I use almond)
(see note below)
pumpkin pie spice
Preheat oven to 350 degrees.
Combine pumpkin puree, unsweetened non-dairy milk, coconut sugar, arrowroot starch, pumpkin spice, and salt in a large bowl. Whisk all ingredients together until well combined.
Pour pumpkin mixture into the unbaked pie crust and smooth the top with a rubber spatula.
Bake for 60 minutes.
Remove the pie from the oven and place on a cooling rack.
Set aside to cool until it's time to serve.
The pie may still be a little wobbly in the middle when you take it out of the oven, not to worry, it will firm up as it cools.
Homemade pumpkin puree tends to be a little more runny than canned. If you are using homemade puree and it's a little runny, bump the arrowroot starch up to 2 1/2 tablespoons.
If you don't have pumpkin pie spice, use the following spices in its place: 1 tsp cinnamon, 1/2 tsp ground ginger, and 1/4 tsp
Calorie count is for 1 slice of 8 and does not include any garnishes. Nutrition data is only to be used as a rough guide,
to learn how nutrition data is determined on this website.
This recipe was printed from Delightful Adventures / www.delightfuladventures.com