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.

justasfastasican
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • 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.

  • Bake in the preheated oven until center is set, about 40 minutes.

  • Cool pie to room temperature, about 1 hour. Refrigerate until firm, 8 hours to overnight.

Cook's Note:

Substitute soy milk for the almond milk if desired.

Nutrition Facts

202 calories; 8.3 g total fat; 0 mg cholesterol; 419 mg sodium. 30.8 g carbohydrates; 2.2 g protein; Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/10/2017
Love this recipe for pumpkin pie filling! I ve made this at least 5 times and no changes are needed to the recipe for our liking! I? use my on homemade vegan pie crust. It comes out prefect every time! Thank you! Read More
(2)

Most helpful critical review

Rating: 1 stars
11/23/2017
I followed the recipe and it did not come out right I cook for an hour and a half Read More
(1)
5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
11/10/2017
Love this recipe for pumpkin pie filling! I ve made this at least 5 times and no changes are needed to the recipe for our liking! I? use my on homemade vegan pie crust. It comes out prefect every time! Thank you! Read More
(2)
Rating: 5 stars
11/10/2017
Love this recipe for pumpkin pie filling! I ve made this at least 5 times and no changes are needed to the recipe for our liking! I? use my on homemade vegan pie crust. It comes out prefect every time! Thank you! Read More
(2)
Rating: 1 stars
11/22/2017
I followed the recipe and it did not come out right I cook for an hour and a half Read More
(1)
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Rating: 4 stars
01/01/2018
This was an easy pie to make - especially as it is done in a blender. I didn't have arrowroot so used tapioca starch and quite a bit more cinnamon. I was concerned as they only filled my pie crusts about 1/2 full but towards the end of the baking the didn't rise. They are just out of the oven - took about an hour (not 40 minutes) and we haven't tasted them yet. I'll update on that later. They didn't "smooth out" on top like the traditional (egg & milk) version but I think with some coconut cream on top they will be beautiful. Read More
(1)
Rating: 3 stars
02/03/2018
It's hard to do pumpkin pie without milk or eggs. So kudos to this recipe for attempting it. The pie definitely didn't cook in the time frame suggested; I kept watching it and protected my crust with aluminum foil to keep it from burning while I waited/watched for the center to "set " like a pudding which is a big difference from "firm." In the end mine didn't really have a custard-like firm texture like regular pumpkin pie. It was slightly thicker/firmer than pudding. I did not have arrowroot so I used corn starch (a substitute) and the pie had a starchy aftertaste. Our pie was edible and my allergy-ridden hubby enjoyed it. Poor thing he hardly can have any dessert not able to have dairy soy wheat or eggs. My guests (family) ate it graciously but none of them wanted seconds. My pie turned out ARMY GREEN too. Read More