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Vegan Pumpkin Pie      HT   CD  Veg  DP   80mins

Serves 4-6     Hot   Cold   Dessert     Pudding    Vegetarian Vegan   Dairy free   Eggless 


25g/8oz Dairy Free Shortcrust Pastry

550g/20oz. Soft Tofu
450g/1lb Pumpkin Puree (fresh or tinned)
180ml/6fl.oz. Maple Syrup
150g/+5oz Sugar
25g/1oz Plain Flour
1 tbsp Ground Cinnamon
1 teasp Ground Ginger
1 teasp Grated Nutmeg


1. Preheat the oven to 200C, 400F, Gas Mark 6.

2. Place all the filling ingredients in a blender or food processor and process until smooth. Pour the mixture into the unbaked pastry case.

3. Bake for 30 minutes, then reduce the oven temperature to 170C, 325F, gas mark 3 and continue to bake for a further 30 to 45 minutes or until the filling is set. Serve hot or cold.

Dairy free Recipes   |  Egg Free Recipes  |  Gluten Free Recipes  |  Vegan Recipes



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