We know the struggles of converting classic recipes to serve vegan diets. This is our winning Pumpkin Pie conversion, tested many times and deserving of a place on your holiday diner table!
Easily made gluten free with a G-Free pie crust.
Please share your thoughts and ideas in the comments below.
1 8-inch or 9-inch unbaked pie crust
2 cups pureed pumpkin (or one 15-oz can)
1 cup soy milk
3/4 cup sugar
3 Tbsp cornstarch or arrowroot
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1/8 tsp ground cloves
1/4 tsp cardamom
Put all ingredients in your blender and blend till smooth and mixed thoroughly. Pour into pie crust and bake at 350 for 1 hour.
The pie will be jiggly when you take it out but don't worry, it will firm as it cools.
Cool completely on a cooling rack, cover with plastic wrap (carefully), and refrigerate for several hours or overnight before serving. Serve cold.