Vegan Pumpkin Pie
Yield: 2 pies
1 1/2 cups soymilk
2 tbs Ener-G Egg Replacer
16 oz can pumpkin puree, unsweetened
1/2 cup maple syrup
1 tsp pumpkin pie spice or cinnamon powder
1/2 tsp grated ginger
2 vegan pie crusts (linked recipe is gluten-free)
Preheat oven 425°F.
In a large mixing bowl, blend soymilk and egg replacer together. Mix in remaining ingredients.
Pour pumpkin mixture into pie crusts and bake for 20 minutes. Remove from oven and cool.
From the kitchen of: Dorothy Wilson
Source: Simply Vegan by Debra Wasserman
This recipe was selected as the dessert course in a complete vegan Thanksgiving menu, put together by Rainbow Natural Foods.
Recipe published: Fall, 2006
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Above photo is not a picture of the actual final product of this recipe. Photo has been used for graphical enhancement only, courtesy of stock.xchange.hu
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