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Vegan Pumpkin Pie
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A picture of Vegan Pumpkin Pie.

Vegan Pumpkin Pie

betsy.hudson
betsy.hudson @MaSquirrel

This is my version of Minimalist Bakers Vegan Pumpkin Pie recipe. Great for those that live with dairy and egg allergies.

This is my version of Minimalist Bakers Vegan Pumpkin Pie recipe. Great for those that live with dairy and egg allergies.

Read more

Vegan Pumpkin Pie

betsy.hudson
betsy.hudson @MaSquirrel

This is my version of Minimalist Bakers Vegan Pumpkin Pie recipe. Great for those that live with dairy and egg allergies.

This is my version of Minimalist Bakers Vegan Pumpkin Pie recipe. Great for those that live with dairy and egg allergies.

Read more
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Ingredients

60 mins
8 servings
  • prepared pie shell
  • 2 3/4 cuppumpkin puree (1 large can of pumpkin works too)
  • 1/4 cupbrown sugar
  • 1/4 cupmaple syrup
  • 1/3 cupunsweetend coconut milk
  • 1 tbspolive oil
  • 2 1/2 tbspcorn starch
  • 2 tsppumpkin pie spice
  • 1/4 tspsalt
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Steps

60 mins
  1. 1

    Preheat oven to 350 degrees.

  2. 2

    Blend ingredients together in a bowl until smooth. Pour into prepared pie shell.

  3. 3

    Cover the edges of crust with foil to keep from burning.

  4. 4

    Bake at 350 degrees for 58-65 minutes. Remove from oven and let cool. Store in refridgerator until ready to serve.

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betsy.hudson
betsy.hudson @MaSquirrel
on December 24, 2015 15:59

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Keywords

Pie Corn Coconut Pumpkin Maple

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