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Prize Winning Vegan Pumpkin Pie
After much experimenting and taste-testing, this vegan pumpkin pie is a winner. Lightly sweetened with maple syrup and molasses, a subtle caramel taste compliments the rich and spicy pumpkin. The creaminess is achieved by a combination of coconut cream and soya milk. Serve with ice cream or coconut whipped cream. Delicious warm or cold !
Prep Time: 00:25
Cook Time: 01:00
3 to 3 1/2 cups pumpkin puree
1 cup unsweetened soy milk
4 tablespoons coconut milk/cream
2 teaspoons vanilla
4 teaspoons canola oil
1/4 cup sugar
2/3 cup maple syrup
3 tablespoon mollasses
1 1/6 teaspoon agar
2 1/2 tablespoons cornstarch
1 3/4 teaspoons cinnamon
1 3/4 teaspoons ginger
3/4 teaspoon nutmeg
1/4 teaspoon cloves
1/2 teaspoon salt
1Bake pie crust at 375 for 20 minutes with beans and parchment paper weighting it down. Then remove weight and bake for another 10 minutes. Meanwhile, prepare filling in food procesor.
2Process all ingredients together,and pour into baked pie shell. Bake for at leasr 45 minutes until filling is set at the edges, beginning to pull away. Do not overbake middle!
3Let chill completely before slicing.
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