260 East Tenth Street | Traverse City, MI 49684 | (231) 947-0191

Monday - Saturday 7:30am-9:00pm | Sunday 9:00am-7:00pm

Oryana Natural Foods Market

Vegan Pumpkin Pie

November 6, 2012, 9:11 am

Adapted from Peace in Every Bite

This pie should be baked a day ahead and refrigerated overnight so the filling can set properly.

1 9-inch unbaked pie shell
2 ¼ cups pumpkin puree
1 cup rice, almond, or sunflower milk
¾ cup natural cane sugar
¼ cup corn starch
1 teaspoon molasses
½ teaspoon vanilla
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon allspice
¼ teaspoon ginger
½ teaspoon sea salt

Have 1 9-inch unbaked pie shell ready. Heat oven to 425°. Combine all ingredients in a blender until smooth and creamy. Pour mixture into pie shell and bake for 10 minutes. Reduce heat to 350 and continue baking for 45 – 50 minutes or until filling is set. Cook on a wire rack and then refrigerate overnight.