Easy Vegan Pumpkin Pie
Ingredients
The pie crust
-
1
9-inch
unbaked pie crust
The filling
-
1
15-ounce can
pumpkin puree
-
1
cup
cashews (not roasted or salted)
-
¾
cup
maple syrup
-
2
teaspoons
pumpkin pie spice
-
½
teaspoon
fine sea salt
Instructions
- Preheat the oven to 350ºF and prepare the pie crust in a 9-inch pie pan.
- In a high-speed blender, combine the pumpkin puree, cashews, maple syrup, pumpkin pie spice, and salt, and blend until smooth.
- Pour the blended filling into the unbaked pie crust and smooth the top.
- Bake at 350ºF for 1 hour, covering the crust with foil if it starts to brown too much.
- Let the pie cool for 1 hour, then refrigerate for at least 4 hours before serving.
Nutrition Facts (estimated)
Servings
8
Calories
173
Total fat
7g
Total carbohydrates
26g
Total protein
3g
Sodium
151mg
Cholesterol
0mg
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