Almost-Vegan Pumpkin Pie
- Ready In:
- 1hr 20mins
- Ingredients:
- 13
- Serves:
-
10
ingredients
- 354.88 ml soymilk
- 2 eggs
- 14.79 ml cornstarch
- 4.92 ml vanilla
- 473.18 ml pumpkin, cooked and mashed
- 118.29 ml rice flour
- 9.85 ml baking powder
- 177.44 ml sugar
- 1.23 ml ginger powder
- 4.92 ml cinnamon
- 2.46 ml nutmeg
- 1.23 ml ground cloves
- 2.46 ml salt
directions
- Preheat oven to 350°F
- 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.
- Put the first five ingredients in the blender, and blend well.
- 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.
- 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.
- Remove from the oven and allow to cool on the counter. For best results, refrigerate until chilled before eating.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
I eat food. Yum.