Pumpkin Pie
vegan
Ingredients
Crust
- 1 box DF shortbread cookies
- 1/4 cup DF margarine/butter
Filling
- 1 can pumpkin puree
- 1 can sweetened coconut condensed milk
- 1 c sugar
- Generous pinches of allspice nutmeg, cinnamon powder
- 1-2 tsp vanilla essence
- A pinch of salt
- 6 tbsp cornstarch
Whipped Cream
- 1 can chilled coconut milk
- 1-2 tbsp icing sugar
Instructions
- Crush cookies, melt margarine, press on pie plate
- Mix all filling ingredients til combined, pour on pie crust
- Bake at Preheated 425 10-15 mins
- Lower to 350 F for 40 mins
- Cool to room temperature, chill before serving
- Serve with whipped cream
Whipped Cream
- Using electric mixer, whip chilled milk (just the thick top part) with icing sugar