Almost Vegan Pumpkin Pie Recipe

Ingredients for Almost Vegan Pumpkin Pie

• Soymilk
• 2 large eggs (or 1 tbsp egg replacer + 1/4 cup water for vegan option)
• Cornstarch
• Vanilla
• 1 (14 ounce) can pumpkin puree
• Rice Flour
• Baking Powder
• 1 cup granulated sugar
• Ginger Powder
• Cinnamon
• Nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt

How to Make Almost Vegan Pumpkin Pie

1. Preheat oven to 350°F (175°C).
2. Spray a 9-inch deep-dish pie pan with cooking spray. (A deep dish is recommended as this pie will rise during baking.)
3. 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.
4. Blend until completely smooth.
5. Add 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon salt to the blender.
6. Blend on high speed for 2 minutes, stopping to scrape down the sides as needed, until fully incorporated.
7. Pour the mixture into the prepared pie pan.
8. 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.)
9. Let the pie cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight, for optimal flavor and texture.