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Vegan Pumpkin Pie
Vegan Pumpkin Pie
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
595 minutes
Creamy vegan pumpkin pie without tofu, perfect make-ahead dessert for Thanksgiving.
Ingredients:
  • 1 cup vanilla-flavored almond milk
  • 0.5 cup raw sugar
  • 2 tablespoons arrowroot powder
  • 1 (15 ounce) can pumpkin puree
  • 2 teaspoons pumpkin pie spice
  • 1 (9 inch) vegan pie shell (such as Wholly Wholesome®)
Instructions:
  • Preheat your oven to a toasty 375 degrees F (190 degrees C).
  • In a blender, blend almond milk, sugar, and arrowroot powder until completely dissolved. Add pumpkin puree, pumpkin pie spice, and salt; blend until smooth. Pour the mixture into the pie shell and cover the edges with aluminum foil.
  • Bake in the oven until the center is firm, approximately 40 minutes.
  • Allow the pie to cool at room temperature for about 1 hour. Then refrigerate until firm for at least 8 hours or overnight.

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