Try this Pumpkin Pie recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350 F. In a blender, pulse together pumpkin, maple syrup, soy milk, canola oil, cinnamon, ginger, nutmeg, cloves, salt, cornstarch and agar powder until very smooth. Pour into the pie shell and bake for 60 to 65 minutes until the center looks semi-firm not liquidy. Check the edges of the crust after baking for 40 minutes; if the edges appear to be browning too rapidly carefully remove the pie and apply crust protectors to the edges to keep from getting too dark.
Remove from oven and onto a cooling rack for 30 minutes, then chill for at least 4 hours before slicing. Serve with Rad Whip, vegan whipped topping or your favorite vegan vanilla ice cream. In the photo, we piped cream around the edges of the pie with a large decorating tip.
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Serving Size: 1 (147g) | ||
Recipe Makes: 1 | ||
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Calories: 512 | ||
Calories from Fat: 171 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19g | 25 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 11.9g | ||
Polyunsanturated Fat 5.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 16.1mg | 1 % | |
Potassium 304.9mg | 8 % | |
Total Carbohydrate 89g | 26 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 87g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 512
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