INGREDIENTS
1 serving
crust - adapted from ina garten's pie crust recipe
12 tbsp
vegan butter
3 cups
flour
1 tsp
kosher salt
1 tbsp
sugar
1/3 cup
vegetable shortening
1/2 cup
ice water
15 oz
chickpeas - before pureeing
12 cups
applesauce +4 teaspoons of baking powder
15 oz
coconut milk
15 oz
pumpkin
2 tbsp
cornstarch
1 cup
brown sugar
2 1/2 tsp
ground cinnamon
1 tsp
ground nutmeg
1/4 tsp
ground ginger
1/8 tsp
ground cloves
1/8 tsp
ground cardamom
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