Impossible Vegan Pumpkin Pie

Name: Impossible Vegan Pumpkin Pie
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 1 teaspoon cinnamon; 1 Tbsp cornstarch; 1 Tbsp Ener-G egg replacer; 0 teaspoons ginger powder; 0 teaspoons ground cloves; 1 teaspoons nutmeg; 118 milliliters rice flour (see note); 1 teaspoons salt; 355 milliliters soy milk or other non-dairy milk; 177 milliliters sugar; 1 teaspoon vanilla; 59 milliliters water

Impossible Vegan Pumpkin Pie might be just the dessert you are searching for. This recipe serves 8. One serving contains 139 calories, 2g of protein, and 1g of fat. This recipe covers 3% of your daily requirements of vitamins and minerals. It will be a hit at your Thanksgiving event. Head to the store and pick up soy milk, ground cloves, cornstarch, and a few other things to make it today. It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes.

Instructions

Put the first five ingredients in the blender, and blend well.

Equipment you will use

Blender

Add the pumpkin, and puree.

Ingredients you will need

Pumpkin

Add the remaining ingredients and blend on high for 2 minutes, stopping to scrape the sides a couple of times to make sure everything is thoroughly blended.

Pour into a pie pan and bake for about 60 minutes. The top and edges should be brown, but the edges should not be over-done. (Since this is a custardy pie, using the standard toothpick or knife test does not work; it will remain somewhat moist in the center, but it shouldn’t be uncooked.)

Equipment you will use

Toothpicks