Vegan Pumpkin Pie

Susan Voisin
Fat Free Vegan Kitchen
October 9, 2006

Ingredients:

  • 1 1/2 cups soymilk
  • 1 tbsp. Ener-G egg replacer*
  • 1/4 cup water*
  • 1 tbsp. cornstarch
  • 1 tsp. vanilla
  • 2 cups pureed or mashed cooked pumpkin (or cushaw or winter squash)**
  • 1/2 cup rice flour (see note)***
  • 2 tsp. baking powder
  • 3/4 cup sugar
  • 1/4 tsp. ginger powder
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 tsp. ground cloves
  • 1/2 tsp. salt
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