Delicious vegan classic pumpkin pie with no tofu. Vegan or non-vegan, everyone loves this pie. Top with Soy Whip™ just before serving if desired.
Ingredients
- 1 cup vanilla-flavored almond milk
- 0.5 cups raw sugar
- 2 tablespoons arrowroot powder
- 1 can pumpkin puree , 15 ounce
- 2 teaspoons pumpkin pie spice
- 0.5 teaspoons salt
- 1 vegan pie shell , 9 inch
Instructions
-
1
Preheat oven to 375 degrees F (190 degrees C).
-
2
Combine almond milk, sugar, and arrowroot powder in a blender; blend until sugar and arrowroot are completely dissolved. Add pumpkin puree, pumpkin pie spice, and salt; blend until smooth. Pour into the pie shell. Cover edges of the pie shell with aluminum foil.
-
3
Bake in the preheated oven until center is set, about 40 minutes.
-
4
Cool pie to room temperature, about 1 hour. Refrigerate until firm, 8 hours to overnight.
Nutrition Facts
Per serving
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