VEGAN PUMPKIN PIE
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.
Provided by justasfastasican
Categories Fruits and Vegetables Vegetables Squash
Time 9h55m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- 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.
Nutrition Facts : Calories 202 calories, Carbohydrate 30.8 g, Fat 8.3 g, Fiber 2.1 g, Protein 2.2 g, SaturatedFat 2 g, Sodium 419.3 mg, Sugar 15.4 g
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