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    You are in: Home / Recipes / Almost-Vegan Pumpkin Pie Recipe
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    Almost-Vegan Pumpkin Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    swirlycinnacakes's Note:

    You can make this totally vegan if you replace the eggs with 1 tablespoon of egg replacer and 1/4 cup water.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°F
    2. 2
      Spray a 9-inch deep dish pie pan with cooking spray. A deep dish is recommended because this pie will rise a lot during cooking but will fall back down as it cools.
    3. 3
      Put the first five ingredients in the blender, and blend well.
    4. 4
      Add the pumpkin, and puree. Add the remaining ingredients and blend on high for 2 minutes, stopping to scrape the sides a couple of times to make sure everything is thoroughly blended.
    5. 5
      Pour into a pie pan and bake for about 60 minutes. The top and edges should be brown, but the edges should not be over-done.
    6. 6
      Remove from the oven and allow to cool on the counter. For best results, refrigerate until chilled before eating.

    Ratings & Reviews:

    • on November 01, 2008

      55

      Excellent, very lovely, tasted like custard pie, and my family couldn't even know it was gluten and dairy free! I used ground almonds instead of rice flour, it doesn't taste almondy at all and its quite healthy, especially if you use splenda instead of sugar!

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Almost-Vegan Pumpkin Pie

    Serving Size: 1 (95 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 133.0
     
    Calories from Fat 17
    12%
    Total Fat 1.9 g
    2%
    Saturated Fat 0.4 g
    2%
    Cholesterol 42.3 mg
    14%
    Sodium 223.6 mg
    9%
    Total Carbohydrate 26.0 g
    8%
    Dietary Fiber 0.9 g
    3%
    Sugars 15.6 g
    62%
    Protein 3.6 g
    7%

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