Vegan pumpkin pie
Very delicious and easy to make vegan pumpkin pie.
- 180 g flour
- 1 teaspoon baking powder
- 20 g coconut sugar
- 45 ml water
- 60 g vegan margarine
- 250 g cooked pumpkin
- 150 ml rice milk
- 15 g maple syrup
- 7 g cocoa butter
- 15 g coconut sugar
- 1 teaspoon corn starch
- 1 teaspoon gingerbread spice mix
Firstly mix flour, baking powder and coconut sugar.
Add water and margarine and mix it all together really well and form a ball.
Put it in the fridge for around 30 minutes.
Put crust in a pie pan.
Mix all of the ingredients for the cream in a blender and pour it on crust.
Bake on 180°C(350F) for 30-40 minutes.
You can store pie in fridge for up to 3 days.