This is hands-down the best pumpkin pie recipe out there! The sweet, creamy filling is firm without being dry, and simple as a smoothie to put together. Perfectly spiced with cinnamon, nutmeg, ginger and cloves, this pie will be the star of your holiday table!
Vegan Pumpkin Pie
(recipe courtesy Isa Chandra Moskowitz)
3 cups pumpkin or sweet potato puree ( I used sweet potato here)
1/2 cup maple syrup
1/2 cup soy or other non-dairy milk
4 tsp. canola or other vegetable oil
1 tsp. cinnamon
1 tsp. ground ginger
1/4 tsp. nutmeg
pinch ground cloves
1/4 – 1/2 tsp. salt
2 tbsp. cornstarch
1 tsp. agar powder (see note below)
Pastry for 1 single-crust pie
Preheat oven to 350 degrees fahrenheit.
Combine all ingredients in a blender or food processor and combine until very smooth.
Spread evenly into pie shell and bake in middle of center oven rack for 60-65 minutes.
Let cool for at least four hours before cutting to allow filling to set. Perfect!
*Note: Agar powder is a vegetarian substitute for gelatin. If you can’t find it at your local natural foods store, grab it online through amazon.com