Vegan Pumpkin Pie

Name: Vegan Pumpkin Pie
Prep time: 2 min
Cook time: 28 min
Total time: 30 min
Cuisine: American
Ingredients: 422 grams pumpkin puree; 350ml milk of choice (canned coconut milk or dairy free cream yield thickest, creamiest result); 1 tbsp pure vanilla extract; 100 grams sugar, unrefined if desired; 4 tbsp cornstarch (or this cornstarch free Healthy Pumpkin Pie); 2 tsp cinnamon; 1 tsp pumpkin pie spice; 1/2 tsp salt; 9 inch prepared pie crust, or use the crust recipe I've posted above; 188 grams flour; one teaspoon of salt; 67 grams of granulated sugar or xylitol; 118ml canola oil or vegetable oil.

2 steps

Prep:2minCook:28min

Updated at: Thu, 04 Jul 2024 03:34:24 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories477.3 kcal (24%)

Total Fat22.4 g (32%)

Carbs64.1 g (25%)

Sugars25 g (28%)

Protein5.2 g (10%)

Sodium573.5 mg (29%)

Fiber3.3 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

422 gramspumpkin puree

350mlmilk

canned coconut milk or dairy free cream yield thickest, creamiest result

1 Tbsppure vanilla extract

100 gramssugar

unrefined if desired

4 Tbspcornstarch

or this cornstarch free Healthy Pumpkin Pie

2 tspcinnamon

1 tsppumpkin pie spice

½ tspsalt

pie crust

9 inch, prepared, or use the crust recipe I've posted above

Vegan pie crust

188 gramsflour

1 teaspoonsalt

67 gramsgranulated sugar

or xylitol

118mlcanola oil

or vegetable oil

Instructions

Step 1

Easy Dairy Free Pie Crust Recipe: Combine one and a half cups of whole wheat pastry flour or all purpose flour, one teaspoon of salt, one third cup of granulated sugar or xylitol, and half a cup of canola oil or vegetable oil. Stir to form a pie dough, slowly adding a few tablespoons of water if needed just until it sticks together but is not gummy. Press into a nine inch baking pan. Use this pie crust in the recipe below. There is no need to prebake the crust.

Step 2

Preheat oven to 204. Whisk all pie ingredients until smooth. Pour this filling into the pie crust, and smooth down evenly. Bake 28 minutes. The vegan pumpkin pie should look underdone when you take it out. Let cool, then refrigerate at least five hours uncovered, during which time it will firm up.