Vegan Pumpkin Pie

This vegan recipe for pumpkin pie skips the tofu but still yields a sweet and creamy dessert you can make ahead for your Thanksgiving feast.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 202 Calories

Ingredients

• 1 (15 ounce) can pumpkin puree
• 2 teaspoons pumpkin pie spice
• 1 cup vanilla-flavored almond milk
• 2 tablespoons arrowroot powder
• 1 (9 inch) vegan pie shell (such as Wholly Wholesome®)
• 0.5 teaspoon salt
• 0.5 cup raw sugar

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

Combine almond milk, sugar, and arrowroot powder in a blender; blend until sugar and arrowroot are completely dissolved. Add pumpkin puree, pumpkin pie spice, and salt; blend until smooth. Pour into the pie shell. Cover edges of the pie shell with aluminum foil.

Step 3

Bake in the preheated oven until center is set, about 40 minutes.

Step 4

Cool pie to room temperature, about 1 hour. Refrigerate until firm, 8 hours to overnight.