Pumpkin Pie Recipe From Scratch With Heavy Cream

Vegan Pumpkin Pie

Recipe Summary 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.

Ingredients | Pumpkin Pie Recipe From Scratch With Heavy Cream

1 cup vanilla-flavored almond milk

½ cup raw sugar

2 tablespoons arrowroot powder

1 (15 ounce) can pumpkin puree

2 teaspoons pumpkin pie spice

½ teaspoon salt

1 (9 inch) vegan pie shell (such as Wholly Wholesome®)

Directions

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.

Substitute soy milk for the almond milk if desired.

Info | Pumpkin Pie Recipe From Scratch With Heavy Cream

prep: 15 mins cook: 40 mins additional: 9 hrs total: 9 hrs 55 mins Servings: 8 Yield: 1 pie

TAG : Vegan Pumpkin Pie

Fruits and Vegetables, Vegetables, Squash,