Ingredients for Pumpkin Pie Vegan
- Firm Silken Tofu
- Vegan Cream Cheese
- Canned Pumpkin
- Sugar
- Flour
- Ground Ginger
- Nutmeg
- Cinnamon
- ½ teaspoon salt
- Baking Soda
- 1 (9-inch) store-bought or homemade vegan pie crust
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How to Make Pumpkin Pie Vegan
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together pumpkin puree, maple syrup, coconut milk, vanilla extract, pumpkin pie spice, and salt until well combined.
- Add the cornstarch and whisk again until smooth. If using a food processor or blender, blend until completely smooth and creamy.
- Carefully pour the pumpkin filling into your prepared pie crust.
- Bake for 45-50 minutes, or until a knife inserted near the center comes out clean. The edges may be set before the center, that's okay.
- Let the pie cool completely on a wire rack for at least 2-3 hours before serving. This allows the filling to set properly.
- Once cooled, chill in the refrigerator for at least 4 hours before serving for best results. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
141g
Fat
13g
Carbs
18g
