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Vegan Pumpkin Pie

Food Network
  • minutes
  • Serves 8 to 10

INGREDIENTS

1 15 ounce can

Pumpkin puree, pure

8 oz

Silken tofu

1 1/2 cups

All-purpose flour

1 tsp

Cinnamon, ground

2 tbsp

Cornstarch

11 2/3 tbsp

Granulated sugar, vegan

1/2 tsp

Nutmeg, grated

2

Salt, Fine

1/2 tsp

Vanilla extract, pure

1/2 cup

Coconut oil, unrefined virgin or extra-virgin packed

1 tbsp

White vinegar

4 tbsp

Ice water