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?
Blend all of the ingredients and transfer the mixture to the prepared pie shell.
3
Bake for 15 minutes, turn the temperature to 350°F, then bake for 35-40 minutes, or until the filling has set.
Nutrition Facts
12 servings
Serving size
1 slice
Amount per serving
Calories313
% Daily Value *
Total Fat15.3g20%
Saturated Fat 3.1g16%
Trans Fat 0g
Cholesterol0mg
Sodium42mg2%
Total Carbohydrate42g16%
Dietary Fiber 4g15%
Total Sugars 18.5g
Protein4.1g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
¾cupsugar
¾cupdark brown sugar
¼cupcornstarch
¾tspcinnamon
¼tspnutmeg
¼tspginger
¼tspsalt
1pinchallspice
1pinchcloves
1(29 oz) can pumpkin pureeor 2-3 cups fresh
½cupcoconut milk
½cupsoy milk
1tspvanilla extract
1(8 inch) pie crust (whole-wheat preferred)
Directions
1
Preheat the oven to 425°F.
2
Blend all of the ingredients and transfer the mixture to the prepared pie shell.
3
Bake for 15 minutes, turn the temperature to 350°F, then bake for 35-40 minutes, or until the filling has set.
AuthorLife and Health Network