Vegan Pumpkin Pie
This vegan pumpkin pie is rich, creamy and forms its own crust as it bakes. It’s gluten free and super easy to make. With just a few simple ingredients I promise you’ll never know it’s vegan!
Equipment
- 9 inch/22cm Pie
Ingredients
- 350 ml Soy milk or other non-dairy milk
- 450 grams Pureed or mashed cooked pumpkin
- 1 tablespoon Cornflour (heaped tablespoon)
- 1 teaspoon Vanilla
- 60 grams Brown or white rice flour
- 140 grams Apple sauce
- 2 teaspoons Baking powder
- 150 grams Sugar
- ½ teaspoon Ginger
- 1 teaspoon Cinnamon
- ½ teaspoon Nutmeg
- ¼ teaspoon Salt
- ¼ teaspoon Cloves
Instructions
- Preheat oven to 180°CGas 350 F/. Spray a 9-inch/24 cm 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 all gredients 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 lightly browned, 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.