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PIE CRUST –
1 + 1/2 Cup All-purpose Flour
1/4 Teaspoon Salt
1/4 Teaspoon Sugar
1/4 Pound Vegetable Shortening (1/2 cup + 1 tablespoon)
1/4 Cup Non-Dairy Milk

PIE CRUST RECIPE –

PIE FILLING –
1 3/4 cups (1, 14 oz can) Pumpkin
3/4 Cup Full-Fat Coconut Milk (From A Can – Full Fat)
1/2 Cup Brown Sugar
1/4 Cup Cornstarch
1/4 Cup Maple Syrup
1 Teaspoon Vanilla Extract
2 Teaspoons Pumpkin Pie Spice
1/2 Teaspoon Cinnamon
1/2 Teaspoon Salt

*Pre-heat your oven to 350F!
**Cook for 60 minutes!
***Let cool overnight until set!

PIE RECIPE –

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Elizabeth

The author Elizabeth

Blogger, Runner, Electro Producer, Man of Winter, Syndicate Aggregator. Never swallow watermelon seeds, they grow inside you.

17 Comments

  1. I showed this video to my family (we are all vegan) And I'm trying it this weekend with my grandmother! Hope to see more videos like this please ♡

  2. I was wondering if you could recommend any vegan restaurants / supermarkets around Canada but particularly London or Toronto in general as will be coming for 2 weeks next summer

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