Pumpkin pie – vegan

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1 1/2 cans of pumpkin or meat from two small pie pumpkins baked
1 tsp each salt, cinnamon, nutmeg, and ginger
4 tbls maple syrup
2 1/2 tbls fine cornstarch
1/4 cup eggless eggnog or vanilla coconut milk
1 tbls each of pumpkin seed oil and olive oil
Pie crust made with Earth Balance 

Create crust using this recipe, substituting the ghee or lard with Earth Balance Vegan Buttery Sticks or coconut butter.

Blend pie filling till silky smooth and spread into crimped crust.

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Bake at 380* until the crust is golden brown, about an hour.

Let sit for 15 to 20 minutes before slicing to serve.

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