Name: Vegan pumpkin pie
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 2 cup pumpkin cooked; 1 cup non-dairy milk; 3/4 cup brown sugar; 1/4 cup cornstarch; 1 Tbs molasses; 1 tsp cinnamon ground; 1 tsp vanilla; 1/2 tsp ginger ground; 1/2 tsp nutmeg ground; 1/2 tsp salt; 1/4 tsp allspice ground; 1 prepared pastry crust vegan

Recipe Disclaimer

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Ingredients (12)

2 cup	pumpkin — cooked
1 cup	non-dairy milk
3/4 cup	brown sugar
1/4 cup	cornstarch
1 Tbs	molasses
1 tsp	cinnamon — ground
1 tsp	vanilla
1/2 tsp	ginger — ground
1/2 tsp	nutmeg — ground
1/2 tsp	salt
1/4 tsp	allspice — ground
1	prepared pastry crust — vegan

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Method:

Preheat oven to 170°C.

Mix all ingredients together. Pour the filling into the pastry and bake up to 60 minutes, covering the edges with foil if they begin to brown too quickly.

Cool on a rack, then refrigerate overnight before serving.