vegan pumpkin pie


  • 2 cups mashed pumpkin
  • 2 cups shredded pumpkin (whole or sliced roasted pumpkin half, and take out the filling)
  • 1 cup of sugar
  • ½ cdta of salt
  • ½ cdta of ground cloves
  • 2 cdtas of cinnamon
  • ½ cdta of nutmeg
  • 1 tsp vanilla extract
  • 1 tsp sugar-free soy milk
  • 4 tbsp rice powder
  • < li itemprop = "ingredients"> 2 bases of vegan breeze dough


Preheat the oven to 350º

Place all the filling ingredients in the blender and mix until smooth.

Fill the doughs with mix and bake for 50 minutes.

Remove from oven and let cool for at least 30 minutes, then place in refrigerator to chill for 6 hours or overnight.

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