Vegan Pumpkin Pie

No Thanksgiving would be complete without pumpkin pie. But the traditional recipe calls for eggs and milk.

The tricky part for vegans is how to get the filling to set without the eggs and milk that make it like a pumpkin custard. The milk part is easy. Substitute a nondairy milk, like soy, rice, or almond.

In this recipe, the eggs are replaced by cornstarch, something almost everyone has in their pantry. The filling thickens while it cooks, but for best texture, refrigerate this pie before eating. You can eat it warm (I just did!), but it’s still pretty soft.

Vegan Pumpkin Pie Recipe

1 prepared pie shell, unbaked

Filling:
1-2/3 cup pumpkin puree
1-1/2 cup nondairy milk
5 Tablespoons cornstarch
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Combine filling ingredients together in a large bowl. Mix very well, to dissolve the sugar and cornstarch. Pour into the pie shell.

You might have a little too much filling. I pour it into an oven-safe small container, such as a ramekin or mug.

Put the pie and the small container on a cookie sheet. Bake at 350 degrees F for 1 hour.

For best results, chill before serving.

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