Vegan Pumpkin Pie

  in Desserts, Recipes, Vegan

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 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°F. Combine all ingredients in a blender until smooth and creamy. Pour mixture into pie shell and bake for 10 minutes. Reduce heat to 350°F and continue baking for 45 – 50 minutes or until filling is set. Cook on a wire rack and then refrigerate overnight.