Almost-Vegan Pumpkin Pie Recipe

Name: Almost-Vegan Pumpkin Pie
Yield: 4 servings
Cuisine: American
Ingredients: 1 12 cups soymilk; 2 eggs; 1 tablespoon cornstarch; 1 teaspoon vanilla; 2 cups pumpkin, cooked and mashed; 12 cup rice flour; 2 teaspoons baking powder; 34 cup sugar; 14 teaspoon ginger powder; 1 teaspoon cinnamon; 12 teaspoon nutmeg; 14 teaspoon ground cloves; 12 teaspoon salt

Servings: persons

1 12 cups soymilk
2 eggs
1 tablespoon cornstarch
1 teaspoon vanilla
2 cups pumpkin, cooked and mashed
12 cup rice flour
2 teaspoons baking powder
34 cup sugar
14 teaspoon ginger powder
1 teaspoon cinnamon
12 teaspoon nutmeg
14 teaspoon ground cloves
12 teaspoon salt

1
Preheat oven to 350F
2
Spray a 9-inch deep dish pie pan with cooking spray.
3
A deep dish is recommended because this pie will rise a lot during cooking but will fall back down as it cools.
4
Put the first five ingredients in the blender, and blend well.
5
Add the pumpkin, and puree.
6
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.
7
Pour into a pie pan and bake for about 60 minutes.
8
The top and edges should be brown, but the edges should not be over-done.
9
Remove from the oven and allow to cool on the counter.
10
For best results, refrigerate until chilled before eating.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 12 cups soymilk, 2 eggs, 1 tablespoon cornstarch, 1 teaspoon vanilla, and more.

Yes, Almost-Vegan Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Almost-Vegan Pumpkin Pie

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