I don't think this is as good as a real pumpkin pie, but it's pretty good for being vegan! Make sure to let it set for an entire day (or at least overnight if you MUST eat it for breakfast) before eating.
2 c canned pumpkin
1 c soymilk
3/4 c brown sugar
1/4 c cornstarch
1 T molasses
1 t cinnamon
1 t vanilla
1/2 t ginger
1/2 t nutmeg
1/2 t salt
1/4 t allspice
1/4 t cloves
Blend all ingredients together in blender. Pour into pie crust; bake at 350 for 60 min. Cover edges with foil if needed.
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