Easy Eggless Pumpkin Pie (Vegan and Gluten Free!)
You don’t need eggs to bake! This eggless pumpkin pie is super easy to put together. Just add your pumpkin filling to a pre-bought vegan crust, bake, and be ready to serve for Thanksgiving!
Servings 8 slices
Calories 211kcal
Ingredients
- 1 ½ cups canned pumpkin puree (1 15-ounce can)
- ¾ cup light brown sugar
- ¼ cup Karuna’s Avo-Keto Whole Plant Smoothie
- 2 ½ tablespoon arrowroot starch note 1
- ½ cup unsweetened applesauce note 2
- 1 ½ teaspoon pumpkin spice
- ⅛ teaspoon sea salt
- 1 pre made pie crust
- vegan whip cream for topping
Instructions
- Preheat the oven to 425 degrees F.
- Add the canned pumpkin, light brown sugar, Karuna’s Avo-Keto Whole Plant Smoothie, arrowroot starch, unsweetened apple sauce, pumpkin spice, and sea salt to a bowl. Take a hand mixer, and mix until smooth. You may also hand whisk it together or blend it together in a high speed blender.
- Pour the mixture into your pre-bought pie crust. Spread the mixture evenly with a spatula.
- Cover the edges of the crust with aluminum foil or a pie shield to prevent the crust from burning. In a preheated oven, bake at 425 for 15 minutes. Reduce the temperature to 350 then continue to bake for another 45 minutes. Let cool at room temperature for 45 minutes, then cover and transfer to the refrigerator to chill for at least 4 hours or overnight.
- Slice and serve with some store bought non-dairy whipped topping, if desired. Enjoy!
Notes
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- EGG REPLACEMENTS: The arrowroot starch (flour) and apple sauce are used to replace eggs so do not skip this ingredient. You may use cornstarch if you do not have arrowroot starch.
Nutrition
Serving: 1slice | Calories: 211kcal | Carbohydrates: 39g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 136mg | Potassium: 167mg | Fiber: 2g | Sugar: 23g | Vitamin A: 7184IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 1mg