Pumpkin pie (vegan)

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

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