Vegan Pumpkin Pie
October 7, 2006 Dorothy W. - Veg Entertaining
About
A tasty pie for your Thanksgiving meal. If you can’t find a pe-made vegan crust, check out this recipe. Not only is it made from plant-based ingredients, it’s also gluten-free!
Yield: 2 pies.
Ingredients
| Soymilk | 1 1/2 cups | |
| Ener-G Egg Replacer | 2 Tbsp | |
| Pumpkin puree, unsweetened | 16 oz can | |
| Maple syrup | 1/2 cup | |
| Pumpkin pie spice or cinnamon powder | 1 tsp | |
| Grated ginger | 1/2 tsp | |
| Vegan pie crusts | 2 ea |
Directions
- Preheat oven 425°F.
- In a large mixing bowl, blend soymilk and egg replacer together.
- Mix in remaining ingredients.
- Pour pumpkin mixture into pie crusts and bake for 20 minutes.
- Remove from oven and cool.
Source
Simply Vegan:
Quick Vegetarian Meals
by Debra Wasserman
Available at:
🇨🇦 Amazon.ca
🇺🇸 Amazon.com
Above feature photo by Element 5 Digital / Pexels.com. Photo is not a picture of the actual final product of this recipe. Photo has been used for graphical enhancement.
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