PP: Pumpkin Pudding Pie
Chef: Vicki Brett Gach
Makes: 1-9 to 10“ pie
Prep Time: 5 minutes
Cooking Time: 40-50 minutes
Total Time: 45-55 minutes
Refrigerate at least an hour after cooling
INGREDIENTS
- 1 15-oz can cooked pumpkin
- 1 c unsweetened soy milk
- 1/3 c organic brown sugar
- 1/3 c sucanat or organic whole cane sugar
- 3 T organic cornstarch
- 3/4 t cinnamon
- 1/2 t pumpkin pie spice
- 1/8 t nutmeg
- 1 t vanilla extract
DIRECTIONS
- Preheat oven to 375 degrees.
- In a blender process all ingredients together until combined well. Pour mixture into a ceramic pie dish.
- Bake 40 to 50 minutes, or until center is set. Remove from oven, and cool on wire rack for 1 hour.
- Refrigerate for at least 1 hour. Serve chilled.
VICKI BRETT-GACH is a Certified Vegan Lifestyle Coach and Educator. Connect with Ann Arbor Vegan Kitchen on Facebook (https://www.facebook.com/AnnArborVeganKitchen) and follow her Ann Arbor Vegan Kitchen blog at https://annarborvegankitchen.com for new recipes as soon as they are published.