Yield: 1 servings
|2 tablespoons||Ener-G egg replacer|
|16 ounces||Can pumpkin w/o sugar|
|½ cup||Maple syrup|
|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