LIBBY’S® Vegan Pumpkin Pie

LIBBY’S® Vegan Pumpkin Pie
  • Prep Time
  • Cooking Time
  • Skill Level
    Easy
  • Makes
    8
    servings

Ingredients

  • CRUST:
  • 1 cup unbleached flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon organic white or washed raw brown sugar
  • 3 tablespoons unsweetened almond or soy milk
  • 3 tablespoons canola oil
  • 2 tablespoons water
  • 1/2 teaspoon lemon juice
  • FILLING:
  • 2/3 cup organic white or washed raw brown sugar
  • 3 tablespoons tapioca flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 cup unsweetened almond or soy milk
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 1 teaspoon vanilla extract

Instructions

FOR CRUST:
COMBINE flour, baking powder, salt and sugar in medium bowl. Combine almond milk, oil, water and lemon juice in small bowl. Pour milk mixture into flour mixture; stir until combined.

ROLL out dough on lightly floured surface with floured rolling pin to an 11-inch circle. Transfer to 9-inch deep-dish pie plate. Crimp edges as desired.

FOR FILLING:
MIX sugar, tapioca flour, cinnamon, ginger and cloves in large bowl. Stir in almond milk, pumpkin and vanilla extract until combined.

POUR into unbaked pie crust.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for an additional 35 to 45 minutes until center is set. Cool on wire rack for 1 hour. Refrigerate for 1 hour. Serve with Coconut Whipped Cream, if desired.

Nutritional Information

% Daily Value *

  • Total Fat 6g 9%
  • Saturated Fat 0g 0%
  • Cholesterol 0mg 0%
  • Sodium 240mg 10%
  • Carbohydrates 36g 12%
  • Dietary Fiber 2g 8%
  • Vitamin A 90%
  • Vitamin C 2%
  • Calcium 8%
  • Iron 6%
  • Sugars 18g
  • Protein 2g

* Percentage Daily Values are based on a 2000 calorie diet.