Ingredients for Almost Vegan Pumpkin Pie
- Soymilk
- 2 large eggs
- Cornstarch
- Vanilla
- 1 (14 ounce) can pumpkin puree
- Rice Flour
- Baking Powder
- 1 cup granulated sugar
- 1/2 teaspoon ground ginger
- 1 tsp ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 (12 ounce) can evaporated milk
- 1 tbsp egg replacer
- 1/4 cup water
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How to Make Almost Vegan Pumpkin Pie
- Preheat oven to 350°F (175°C).
- Spray a 9-inch deep-dish pie pan with cooking spray. (A deep dish is recommended as this pie will rise during baking.)
- In a blender, combine 1 (14 ounce) can pumpkin puree, 1 (12 ounce) can evaporated milk, 1 cup granulated sugar, 2 large eggs (or 1 tbsp egg replacer + 1/4 cup water for vegan option), and 1 tsp ground cinnamon.
- Blend until completely smooth.
- Add 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon salt to the blender.
- Blend on high speed for 2 minutes, stopping to scrape down the sides as needed, until fully incorporated.
- Pour the mixture into the prepared pie pan.
- Bake for 60-70 minutes, or until the center is set and the edges are golden brown. (The pie will rise significantly during baking then settle as it cools.)
- Let the pie cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight, for optimal flavor and texture.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
62g
Fat
2g
Carbs
8g
