All the creamy deliciousness of pumpkin pie, without the eggs and dairy. This recipe is vegan and soy-free (plus you get a half a serving of veggies per slice)! The secret ingredient is arrowroot powder to thicken the filling.
vegan pumpkin pie
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Ingredients
- 1 pie crust (homemade or store bought)
- 3.5 c pumpkin puree (homemade or store bought)
- 3 tbsp arrowroot powder
- 1 c plant milk (cashew-hemp is my tried and true favorite)
- 0.75 c brown sugar (lightly packed)
- 1 tsp vanilla extract
- 0.5 tsp salt
- 1.75 tsp pumpkin pie spice**
OR
--1 tsp cinnamon
--0.25 tsp ground ginger
--0.25 tsp ground cardamom
--1/8 tsp nutmeg
--1/16 tsp cloves/allspice
**I prefer to add the pumpkin pie spice ingredients individually, but pre-mixed pumpkin pie spice
Instructions
- Make your pie crust or remove prepared one from the freezer.
- Preheat oven to 400 F.
- Add all the filling ingredients (everything but the crust) to a high-speed blender. Blend until very creamy, about 1 minute.
- Pour filling into pie crust.
- Put your pie pan on a cookie sheet. This will make it easier to put the pie in the oven and remove it later.
- Cover the edges of the pie crust in foil. To do this, I tear off thin strips about 2-3" wide and wrap them around the pie edges. It usually takes 3 strips.
- Bake the pie (with edges covered) for 60 minutes. Remove from oven and allow to cool before slicing. I think it's best refrigerated overnight, if you can wait that long.