Vegan Pumpkin Pie Tasty Recipes

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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 :

• 1 cup vanilla-flavored almond milk
• 1/2 cup raw sugar
• 2 tablespoons arrowroot powder
• 1 (15 ounce) can pumpkin puree
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 1 (9 inch) vegan pie shell (such as Wholly Wholesome®)

Instructions :

Prep : 15M	Cook : 8M	Ready in : 9H55M

• 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.

Notes :

• Substitute soy milk for the almond milk if desired.

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