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Vegan Pumpkin Pie
Jenné
This recipe was adapted from my vegan sweet potato pie recipe http://sweetpotatosoul.com/2014/01/how-to-make-vegan-sweet-potato-pie.html MAKES 2 PIES. Half the recipe if you'd only like to make one pie.
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Prep Time
5
minutes
mins
Cook Time
50
minutes
mins
Course
Dessert
Servings
2
pies
Ingredients
1x
2x
3x
2
cups
pureed pumpkin
2
cup
mashed butternut squash
roast squash whole or cut in half, and scoop out filling
1
cup
sugar - half light brown
half cane
½
tsp
salt
1/2
teaspoon
ground cloves
2
tsp
cinnamon
½
tsp
nutmeg
freshly ground if possible
1
tsp
vanilla extract
1
cup
plain unsweetened soy milk
4
tbsp
arrowroot powder
2
vegan pie crusts
store bought or use one of the
crust recipes
from this post.
Instructions
Preheat oven to 350°,
Place all of the filling ingredients into the blender and blend until smooth.
Fill the crusts with batter, and bake for 50 minutes.
Remove from the oven to let cool for at least 30 minutes, then set in the fridge to chill for 6 hours or overnight.
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how it was!