Best Soymilk Pumpkin Pie Recipes

VEGAN PUMPKIN PIE

Steps:

• 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.

VEGAN PUMPKIN PIE

Steps:

• To make the crust, in a medium bowl, combine flours, salt, sugar and baking powder.
• In a small bowl, mix oil and soy milk mixture.
• Pour liquid mixture into dry ingredients and mix with a fork until dough holds together in a ball.
• If it is too dry, add some water, a little at a time, until dough is moist enough to roll.
• (If time allows, cover with plastic wrap and refrigerate for one hour.) Roll out dough on lightly floured surfaced with a floured rolling pin, forming an 11-inch circle.
• Line a 9-inch pie pan with the dough.
• Flute or crimp the edges with your fingers or a fork.
• Cover with plastic and refrigerate until ready to use.
• Pre-heat oven to 425°F.
• To prepare the filling, in a large bowl, mix all remaining ingredients until smooth and blunted.
• Pour into prepared crust and smooth top.
• Bake 10 minutes, then reduce oven temperature to 350F and bake until filling is set, about 50 minutes.
• NOTE: For best results, filling must set overnight in the refrigerator, so make it the day before you want to serve it.