Vegan Pumpkin Pie
Here is a wonderfully simple pumpkin pie recipe for the holidays. This one is easy, delish and its dairy free!!
Ingredients
- 15 ounce can pumpkin (1 3/4 cup cooked pumpkin)
- 13.5 ounce coconut milk (1 can)
- 1/2 cup honey
- 1/2 cup pitted dates
- 1/4 cup cornstarch (non gmo)
- 1 tsp salt
- 1/4 tsp nutmeg
- 1/2 tsp cinnamon
Directions
- Set oven to 350°
- Blend all indigents together in the blender
- Pour into an unbaked pie shell and bake at 350 degrees F for 1 hour
- Cool and enjoy
Dr. Kathy