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
- vanilla-flavored almond milk: 1 cup
- raw sugar: 0.5 cup
- arrowroot powder: 2 Tbsp
- pumpkin puree: 1 can (15 ounce can)
- pumpkin pie spice: 2 tsp
- salt: 0.5 tsp
- vegan pie shell (such as Wholly Wholesome®): 1 piece (9 inch)
Metric Conversion
Stages of cooking
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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.
