Vegan Pumpkin Pie
The easy vegan pumpkin pie recipe tastes like autumn. This 10-ingredient eggless pumpkin pie is perfect for any occasion, especially the holiday season!
Ingredients
- 1 Vegan Pie Crust
- 3 cups pumpkin puree
- 1/3 cup unsweetened almond milk
- 1/4 cup maple syrup
- 1/2 cup packed brown sugar
- 3 tablespoons arrowroot powder
- 2 1/2 teaspoons cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- 3/4 teaspoon nutmeg
- 1/2 teaspoon Himalayan salt
Instructions
- Preheat oven to 350°F/175°C.
- Mix: In a large bowl, add all the pie filling ingredients.
- Blend together using a wooden spoon or a hand mixer until thoroughly combined.
- Roll out pie dough and layout over a 9″ pie pan and gently form.
- Form edge and cut off the remaining dough. I would recommend not attempting anything fancy with this particular dough.
- Pour the batter into the pie pan.
- Bake for 60 minutes in the oven on the lower shelf.
- Remove from oven and let cool completely.
- Cover with foil and place in the fridge for at least 4 – 6 hours, or overnight.
- Remove cut the pie and serve.
Video
Notes
Please read through the above blog post for helpful tips and tricks!
Nutrition
Calories: 74kcal, Carbohydrates: 18g, Protein: 1g, Fat: 0.3g, Saturated Fat: 0.2g, Polyunsaturated Fat: 0.02g, Monounsaturated Fat: 0.04g, Sodium: 151mg, Potassium: 220mg, Fiber: 3g, Sugar: 9g, Vitamin A: 14301IU, Vitamin C: 4mg, Calcium: 43mg, Iron: 1mg