​Spiced Pumpkin Pie

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?


Yields12 ServingsPrep Time10 minsCook Time50 minsDifficultyBeginner

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 350oF, then bake for 35-40 minutes, or until the filling has set.

Nutrition Facts

Serving Size 1 slice

Servings 12


Amount Per Serving
Calories 313
% Daily Value *
Total Fat 15.3g24%
Saturated Fat 3.1g16%
Trans Fat 0g
Cholesterol 0mg
Sodium 42mg2%
Total Carbohydrate 42g15%
Dietary Fiber 4g16%
Sugars 18.5g
Protein 4.1g9%

* 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 350oF, then bake for 35-40 minutes, or until the filling has set.

​Spiced Pumpkin Pie
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