Gluten-Free Vegan Pumpkin Pie
- 1 15 ounce can pumpkin
- 1 cup milk or soy milk
- 3/4 cup sugar
- 1/4 cup corn starch
- 1/4 tsp salt
- 1 tsp vanilla
- 2 tsp pumpkin pie spice
- 1 9 inch gluten-free pie crust
Preheat oven to 425 degrees F.
Add all ingredients together. Mix slowly at medium speed for 3 to 4 minutes.
Pour into 9-inch gluten-free pie crust and bake 15 minutes. Turn oven down to 350 degrees F. Bake another 45 to 50 minutes. Let cool. Refrigerate 30 minutes.
This pumpkin pie recipe is gluten-free and wheat-free.
*Recipe courtesy of Ener-G Foods*