Rating: 3.5 stars
9 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2

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.

Recipe Summary

prep:
15 mins
cook:
40 mins
additional:
9 hrs
total:
9 hrs 55 mins
Servings:
8
Yield:
1 pie
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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; protein 2.2g; carbohydrates 30.8g; fat 8.3g; sodium 419.3mg. Full Nutrition
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