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Pumpkin Pie Filling (Vegan, Egg-Free, Milk-Free)
Nov 23rd, 2011 by Alice

From Alice Enevoldsen

  • 2 cups pureed pumpkin (you can use canned)
  • 1 cup oat milk
  • ½+ cup honey
  • ¼ cup cornstarch
  • ½ Tablespoon molasses (to taste)
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger (I never actually measure spices other than ginger, clove, and cardamom)

Directions:

Mix all ingredients until smooth. Pour into crust.

Bake 10 minutes at 425F, 50 minutes at 350F (until filling is set). Cool.

IMPORTANT: Refrigerate overnight before serving. This is how you get that firm pumpkin pie without egg or milk.

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