Vegan Pumpkin Pie
Description
This vegan recipe for pumpkin pie skips the tofu but still yields a sweet and creamy dessert you can make ahead for your Thanksgiving feast.
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®)
Directions
1
Preheat oven to 375 degrees F (190 degrees C).
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.
3
Bake in the preheated oven until center is set, about 40 minutes.
4
Cool pie to room temperature, about 1 hour. Refrigerate until firm, 8 hours to overnight.