Yes, vegan pumpkin pie. No matter how quickly pumpkin pie makes your mind turn to butter, milk, eggs, and whipped cream, pie lends itself easily to vegan interpretation. (Dare we say it tastes better, too?)
Ingredients
| Quantity | Unit | Name | Link | Alternatives |
|---|---|---|---|---|
| ¾ | cup | sugar | ||
| ¾ | cup | dark brown sugar | ||
| ¼ | cup | cornstarch | ||
| ¾ | teaspoon | cinnamon | ||
| ¼ | teaspoon | nutmeg | ||
| ¼ | teaspoon | ginger | ||
| ¼ | teaspoon | salt | ||
| pinch | allspice | |||
| pinch | cloves | |||
| 1 | (29-ounce) can | pumpkin puree (or 2-3 cups fresh) | ||
| ½ | cup | coconut milk | ||
| ½ | cup | soy milk | ||
| 1 | teaspoon | vanilla extract | ||
| 1 | 8-inch | pie crust (whole-wheat preferred) |
Instructions
- Preheat the oven to 425°F. Blend all of the ingredients and transfer the mixture to the prepared pie shell.
- Bake for 15 minutes, turn the temperature to 350oF, then bake for 35-40 minutes, or until the filling has set.
Prep Time: 1 hour and 30 minutes Serving Size: 10-12 servings
