pumpkin pie (vegan)
- Categories
- Pie/tart
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Soymilk |
| 2 tablespoons | Ener-G egg replacer |
| 16 ounces | Can pumpkin w/o sugar |
| ½ cup | Maple syrup |
| 1 teaspoon | Cinnamon |
| ½ teaspoon | Ginger |
| 2 | Vegan pie crusts |
Preheat oven 425.
Blend the soymilk and egg replacer together in bowl using a whisk.
Add the remaining ingredients and mix well. Pour into two pre made vegan crusts.
Bake 20 mins at 425.
Remove pies from oven and allow to cool before slicing and serving.
Makes 2 pies.
Posted on the internet by Ann Miner Typed by Lisa Greenwood
Submitted By LISA GREENWOOD On 11-11-95
Similar recipes
- Banana bread (vegan)
- Cake (vegan)
- Coleslaw (vegan)
- Corn bread (vegan)
- Holiday loaf
- Holiday pumpkin pie
- Muffins ( pumpkin )
- Pumpkin bread (vegan)
- Pumpkin cheese tart
- Pumpkin pecan tarts
- Pumpkin vegetable dish
- Vegan 'egg' salad
- Vegan cheese
- Vegan chocolate cookies
- Vegan cornbread
- Vegan gelatin
- Vegan pancakes
- Vegan pate
- Vegan pumpkin pie
- Vegan pumpkin pie.
Random recipe of the day
Follow us
