The classic pumpkin pie 🥧 gets a delicious update with this vegan recipe! And as an extra bonus its super easy to make!
Recipe: Take two small pumpkins, remove the seeds, cut into smaller chunks, and bake at 350 for 45 minutes, or until soft, before pureeing them in a food processor. While baking, you can start on the pie crust, cut butter into flour and add ice cold water to form a dough. Chill in fridge while preparing the filling. Once the pumpkin is soft, remove the skin and puree. Add 10 seedless dates, a cup of Oat milk, any milk alternative will do but we love the oat milk from oatly, a teaspoon of cornstarch, and pumpkin spice. Take the pie crust out and roll out thin and place on a pie tin. Fill with the pie filling and bake for an hour at 350. Serve with your favorite non-dairy whipped topping. Voila!