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Vegan Pumpkin Pie

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Contributed by Lori Wyman


Make this pumpkin pie with your favorite creamy soymilk!  

Ingredients for filling:
2 cups cooked, pureed, pumpkin or winter squash (or one can pumpkin filling)
1 tsp. cinnamon
1 cup  soymilk 
1 tsp. vanilla
3/4 c. brown sugar or sucanat
1/4 cup cornstarch
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp.  salt
1/4 tsp. clove
1 tablespoon molasses

one 9-inch unbaked pie crust
Preheat oven to 350 degrees.
If you are using home-cooked pumpkin, strain it in a cheesecloth-lined colander for 1/2 hour to thicken it.
Blend the filling ingredients in a food process or blender until smooth. 
Pour the filling into the pie crust and bake for one hour.
Cool on a rack, then refrigerate overnight before serving.