Classic Vegan Pumpkin Pie

This recipe is really good, low fat, low cal, and the best part is its totally vegan! this is also one of the few vegan pumpkin pie recipes without tofu in it. i hope you like it!

• Ready In: 55 mins
• Serves: 8
• Yields: 1 pie

Ingredients

• 1 (15 ounce) can pumpkin
• 1  cup soymilk or 1  cup rice or 1  cup  almond milk
• 2  egg substitute
• 1  cup sugar
• 1⁄2 teaspoon cinnamon
• 1⁄4 ground ginger
• 1⁄4 nutmeg
• 1⁄4 salt
• 1  vegan graham cracker crust (arrowhead mills makes a nice one that i like)

Directions

1. Preheat oven to 425 degrees.
2. Mix the first 8 ingredients together.
3. Pour into the graham cracker crust.
4. Bake for 50 minutes or until knife inserted into pie comes out clean.
5. Enjoy!