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.
Submitted by
justasfastasican
Published on June 8, 2018
Total Time:
9 hrs 55 mins
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Ingredients
Original recipe (1X) yields 8 servings
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1 cup vanilla-flavored almond milk
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½ cup raw sugar
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2 tablespoons arrowroot powder
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1 (15 ounce) can pumpkin puree
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2 teaspoons pumpkin pie spice
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½ teaspoon salt
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1 (9 inch) vegan pie shell (such as Wholly Wholesome®)
Directions
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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.
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Bake in the preheated oven until center is set, about 40 minutes.
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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 (per serving)
| 202 | Calories |
| 8g | Fat |
| 31g | Carbs |
| 2g | Protein |
| Nutrition Facts | |
|---|---|
|
Servings Per Recipe 8 |
|
|
Calories 202 |
|
| % Daily Value * | |
|
Total Fat 8g |
11% |
|
Saturated Fat 2g |
10% |
|
Sodium 419mg |
18% |
|
Total Carbohydrate 31g |
11% |
|
Dietary Fiber 2g |
8% |
|
Total Sugars 15g |
|
|
Protein 2g |
4% |
|
Vitamin C 2mg |
3% |
|
Calcium 30mg |
2% |
|
Iron 2mg |
9% |
|
Potassium 170mg |
4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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