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?
Yields 12 Servings Quarter (3 Servings) Half (6 Servings) Default (12 Servings) Double (24 Servings) Triple (36 Servings) Prep Time 10 minsCook Time 50 minsDifficulty Beginner
Ingredients ¾ cup sugar
¾ cup dark brown sugar
¼ cup cornstarch
¾ tsp cinnamon
¼ tsp nutmeg
¼ tsp ginger
¼ tsp salt
1 pinch allspice
1 pinch cloves
1 (29 oz) can pumpkin puree or 2-3 cups fresh
½ cup coconut milk
½ cup soy milk
1 tsp vanilla extract
1 (8 inch) pie crust (whole-wheat preferred)
Instructions 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.
Nutrition Facts
Serving Size 1 slice
Servings 12
Amount Per Serving % Daily Value * Total Fat 15.3 g 24 %Saturated Fat 3.1 g 16 %Trans Fat 0 g Cholesterol 0 mg Sodium 42 mg 2 %Total Carbohydrate 42 g 15 %Dietary Fiber 4 g 16 %Sugars 18.5 g Protein 4.1 g 9 %* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients ¾ cup sugar
¾ cup dark brown sugar
¼ cup cornstarch
¾ tsp cinnamon
¼ tsp nutmeg
¼ tsp ginger
¼ tsp salt
1 pinch allspice
1 pinch cloves
1 (29 oz) can pumpkin puree or 2-3 cups fresh
½ cup coconut milk
½ cup soy milk
1 tsp vanilla 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