Impossible Vegan Pumpkin Pie Recipe
This Impossible Vegan Pumpkin Pie is a delightful dairy-free and egg-free version of the classic pumpkin pie. It’s easy to make and perfect for holiday gatherings or a cozy fall treat.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 1 9-inch pie 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
Filling:
- 1 1/2 cups soy milk or other non-dairy milk
- 1 tablespoon Ener-G egg replacer (see Notes)
- 1/4 cup water (see Notes)
- 1 tablespoon cornstarch
- 1 teaspoon vanilla
- 2 cups pureed or mashed cooked pumpkin, cushaw, or winter squash (or canned pumpkin)
Dry Ingredients:
- 1/2 cup brown rice flour
- 2 teaspoons baking powder
- 3/4 cup sugar
- 1/4 teaspoon ginger powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/8 – 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Instructions
- Preheat oven and prepare pan: Preheat oven to 350°F. Grease a 9-inch deep dish pie pan with cooking spray.
- Blend filling ingredients: In a blender, combine soy milk, egg replacer, water, cornstarch, and vanilla. Add pumpkin and blend. Add dry ingredients and blend until smooth.
- Bake the pie: Pour the mixture into the pie pan and bake for about 60 minutes until browned.
- Cool and chill: Allow the pie to cool on the counter, then refrigerate until chilled before serving.
Notes
- For Ener-G egg replacer, follow package instructions for equivalent to 1 egg.
- Make sure to use a deep dish pie pan to accommodate the rising of the pie during baking.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 20g
- Sodium: 210mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Vegan Pumpkin Pie, Dairy-Free Pumpkin Pie, Egg-Free Pumpkin Pie, Holiday Dessert Recipe
Find it online: https://thefoodrecipe.com/impossible-vegan-pumpkin-pie-recipe/
