Thanksgiving is done, and I have no excuses as to why I would post this recipe so late. :[ Slacking.
Also, I have been trying to make my website look nicer / add more work to it. It is coming along, slowly but surely. Tips, suggestions, and high fives are always welcome - - rachelwalsh.me.
Vegan Pumpkin Pie
Blend in food processor or blender:
2 cups canned pumpkin
1 cup non-dairy milk
3/4 cup brown sugar
1/4 cup cornstarch
1 Tbsp molasses
1 tsp ground cinnamon
1 tsp vanilla
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
1/4 tsp allspice
1/4 tsp cloves
Pour filling into pie crust and bake for 60 minutes. Cool on rack, then refrigerate overnight before serving. The longer you can refrigerate it, the better. This is key in having this pie set up.
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