Ingredients
8
8 servings
- •1 cup vanilla-flavored almond milk
- •½ cup raw sugar
- •2 tablespoons arrowroot powder
- •1 (15 ounce) can pumpkin puree
- •2 teaspoons pumpkin pie spice
- •½ teaspoon salt
- •1 (9 inch) vegan pie shell (such as Wholly Wholesome®)
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Combine almond milk, sugar, and arrowroot powder in a blender; blend until sugar and arrowroot are completely dissolved. Add pumpkin puree, pumpkin pie spice, and salt; blend until smooth. Pour into the pie shell. Cover edges of the pie shell with aluminum foil.
- Bake in the preheated oven until center is set, about 40 minutes.
- Cool pie to room temperature, about 1 hour. Refrigerate until firm, 8 hours to overnight.
Nutritional Facts
Per 8 servings
- Calories: 202
- Carbohydrate: 31g
- Fat: 8g
- Fiber: 2g
- Protein: 2g
- Sugar: 15g
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