Vegan (almost completely) Sugar free Pumpkin Pie by zimngir

Category: Desserts - Pies



This recipe is suitable for a: vegetarian/vegan diet.





Ingredients:

-----------------------------------------------------

BRYANNAS VEGAN PUMPKIN PIE



Preheat oven to 350 degrees F.



Have ready, one 9 unbaked pastry crust

(I use a Graham Cracker Crust here, the Keebler Reduced Fat one is vegan)



2 c. solid-pack canned pumpkin (one 14 oz. can)

(NOTE: if you use home-cooked pumpkin, drain it for several hours hanging in a cloth bag, so its thick like

canned pumpkin)



1 c. non-dairy milk (preferably a rich soymilk)



3/4 c. brown sugar or Sucanat (OR Splenda)

1/4 c. cornstarch

1 T. molasses or blackstrap molasses 9OR Splenda Maple Syrup)

1 tsp. ground cinnamon

1 tsp. vanilla

1/2 tsp. EACH ground ginger, nutmeg and salt

1/4 tsp. ground allspice or cloves





Instructions:

-----------------------------------------------------

Blend in blender until smooth all ingredients until very smooth.



Pour the filling into the pastry and bake 60 minutes, covering the edges with foil if they begin to brown too quickly. Cool on a rack, then refrigerate overnight before serving.





Additional comments:

-----------------------------------------------------

Notes from Bryanna, IMPORTANT!



I dont like pumpkin pie made with tofuno one ever suspects this one doesnt have eggs. One cautionMAKE THIS THE DAY BEFORE SERVING. Its needs a day to set really well, I find. This is a spicy filling.







For a printable version of this recipe click the post # in the upper right hand corner.

You can rate this recipe using the drop-down menu in the upper right hand corner.