Vegan Thanksgiving Pumpkin Pie
The iconic, quintessential pie of Thanksgiving.
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Servings: 8
Calories: 1339kcal
Ingredients
- 9- inch deep dish pie crust unbaked
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 15- ounce can pumpkin
- vegan egg replacer equivalent of 2 eggs
- 12 ounces vegan evaporated milk
- Dairy-free whipped cream optional
Instructions
- Preheat oven to 425 degrees F.
- Prepare egg replacer according to package directions. Set aside.
- Into a large mixing bowl, add sugar, cinnamon, salt, ginger and cloves. Stir to combine.
- Add pumpkin and egg replacer mixture. Stir, or use a hand mixer set on Low speed, just until combined.
- Continue mixing and slowly add in evaporated milk. Stir or mix until fully incorporated.
- Pour into pie shell. Bake for 15 minutes.
- Reduce oven temperature to 350 degrees F. Continue baking 50 minutes, until toothpick inserted in center comes out clean. Place on a wire rack to cool completely. Transfer to the refrigerator for at least 2 hours, or up to overnight to set.
- Garnish with dairy-free whipped cream and a sprinkling of nutmeg, if desired, then serve.
Nutrition
Calories: 1339kcal | Carbohydrates: 147g | Protein: 18g | Fat: 76g | Saturated Fat: 23g | Cholesterol: 12mg | Sodium: 1091mg | Potassium: 470mg | Fiber: 5g | Sugar: 25g | Vitamin A: 8374IU | Vitamin C: 3mg | Calcium: 178mg | Iron: 7mg
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