Easy Vegan Pumpkin Pie
Ingredients
-
1
9"
vegan pie crust
-
½
cup
organic brown sugar
-
¼
cup
corn starch
-
1½
teaspoons
cinnamon
-
½
teaspoon
pumpkin pie spice
-
¼
teaspoon
nutmeg
-
⅛
teaspoon
salt
-
1¾
cups
non-dairy milk
-
1½
cups
pumpkin puree
-
1
tablespoon
maple syrup
-
½
teaspoon
vanilla extract
Instructions
- Preheat the oven to 375°F.
- In a large bowl, whisk together the brown sugar, corn starch, pumpkin pie spice, cinnamon, nutmeg, and salt.
- Add 1-2 tablespoons of non-dairy milk to form a thick paste, then slowly whisk in the remaining milk.
- Stir in the pumpkin puree, maple syrup, and vanilla extract.
- Place the pie crust in a pie dish and pour the pumpkin mixture into it, smoothing the top.
- Bake for 45-55 minutes until the edges are firm and the center jiggles slightly.
- Let the pie cool at room temperature for about an hour, then refrigerate for 3-4 hours before serving.
Nutrition Facts (estimated)
Servings
8 slices
Calories
213
Total fat
7g
Total carbohydrates
35g
Total protein
3g
Sodium
156mg
Cholesterol
0mg
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