Ingredients
Scale
- 1 pre-made vegan pie crust
- 1 can (15 oz) pumpkin puree
- 1/4 cup almond milk or any plant-based milk
- 3/4 cup brown sugar
- 1/4 cup cornstarch
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp salt
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to ensure it’s hot and ready for baking.
- Mix Ingredients: In a large mixing bowl, combine the pumpkin puree, almond milk, brown sugar, cornstarch, vanilla extract, cinnamon, nutmeg, ginger, and salt. Stir until the mixture is smooth and well combined.
- Prepare the Pie Crust: Place your pre-made vegan pie crust into a pie dish if it’s not already in one.
- Pour the Filling: Carefully pour the pumpkin mixture into the pie crust, spreading it evenly with a spatula.
- Bake: Place the pie in the oven and bake for 45-50 minutes. Check for doneness by inserting a knife or toothpick into the center; it should come out mostly clean when the pie is set.
- Cool: Allow the pie to cool at room temperature for at least 30 minutes before slicing to ensure it holds its shape.
- Serve: Once cooled, slice and serve your vegan pumpkin pie. Enjoy!
Nutrition
- Serving Size: One Normal Portion
- Calories: 190
- Sugar: 10g
- Fat: 6g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 2g