Description
A delicious and easy-to-make vegan pumpkin pie.
Ingredients
Scale
- 1 15-ounce can pumpkin puree
- 1 cup plant-based milk
- ¾ cup granulated sugar
- 2 tablespoons cornstarch
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 vegan pie crust
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together pumpkin puree, plant-based milk, sugar, cornstarch, pumpkin pie spice, and salt.
- Pour the mixture into the vegan pie crust.
- Bake for 50-60 minutes, or until the filling is set.
- Let cool completely before serving.
Notes
- You can use any type of plant-based milk for this recipe.
- If you don’t have pumpkin pie spice, you can use a combination of cinnamon, ginger, nutmeg, and cloves.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 25g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg