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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
- 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
Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
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.
Step 3
Bake in the preheated oven until center is set, about 40 minutes.
Step 4
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)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 202 | |
| % Daily Value * | |
| Total Fat8g | 11% |
| Saturated Fat2g | 10% |
| Sodium419mg | 18% |
| Total Carbohydrate31g | 11% |
| Dietary Fiber2g | 8% |
| Total Sugars15g | |
| Protein2g | |
| Vitamin C2mg | 12% |
| Calcium30mg | 2% |
| Iron2mg | 9% |
| Potassium170mg | 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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source by allrecipe
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