Pumpkin Pie Without Tofu (Vegan)

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Pie Crust Dough Ingredients and Prep

1 1/2 cups flour (can be white or whole wheat or combo of both)

1/2 teaspoon salt

2 tablespoons sugar (vegan is best)

1/2 cup oil

2 tablespoons orange juice (or vegan soymilk)

In a large bowl place all of the dry ingredients.

Add Orange Juice and oil, mix with a fork

Pat into 9-inch pan with fingertips. If pre-baked crust is desired bake at 425 for 10 -12 minutes.

Note** Vegan sugar should be used for the best texture. Other sugar will work fine as well.


Pie Ingredients and Prep

1 can pumpkin (15 ounce) Look for BPA free cans

1 cup soy milk

3/4 cup sugar

1/4 cup corn starch

1/4 tsp salt

1 tsp vanilla (optional)

2 tsp pumpkin pie spice (optional, can be replaced with cinnamon, etc.)

1 9-inch gluten-free pie crust

Preheat oven to 425 degrees F.

Add all ingredients together. Mix slowly at medium speed for 3 to 4 minutes.

Pour into 9-inch gluten-free pie crust and bake 15 minutes. Turn oven down to 350 degrees F. Bake another 45 to 50 minutes. Let cool. Refrigerate 30 minutes.

Pumpkin pie.jpg