- 1 cup vanilla-flavored almond milk
- 1/2 cup raw sugar
- 2 tablespoons arrowroot powder
- 1 (15 ounce) can pumpkin puree
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 (9 inch) vegan pie shell (such as Wholly Wholesome®)
- Preheat oven to 375 degrees F (190 degrees C).
- 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.
- Bake in the preheated oven until center is set, about 40 minutes.
- Cool pie to room temperature, about 1 hour. Refrigerate until firm, 8 hours to overnight.
04/24/2018
recipepes.com
Vegan Pumpkin Pie, recipe
PT15M
PT1H
5
455 calories