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Ingredients
| soymilk: 1 1/2 cups |
| eggs: 2 |
| cornstarch: 1 Tbl |
| vanilla extract: 1 tsp |
| pumpkins (cut into 1" cubes): 2 cups (cooked and mashed) |
| rice flour: 1/2 cup |
| baking powder: 2 tsp |
| granulated sugar: 3/4 cup |
| ground ginger: 1/4 tsp |
| ground cinnamon: 1 tsp |
| whole nutmeg: 1/2 tsp |
| ground cloves: 1/4 tsp |
| salt: 1/2 tsp |
Almost-Vegan Pumpkin Pie
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
60 min -
Servings
10 serving(s)
Tags
- Preheat oven to 350°F
- Spray a 9-inch deep dish pie pan with cooking spray. A deep dish is recommended because this pie will rise a lot during cooking but will fall back down as it cools.
- Put the first five ingredients in the blender, and blend well.
- Add the pumpkin, and puree. 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.
- Pour into a pie pan and bake for about 60 minutes. The top and edges should be brown, but the edges should not be over-done.
- Remove from the oven and allow to cool on the counter. For best results, refrigerate until chilled before eating.