INGREDIENTS
15 oz
canned pumpkin puree
1/2 cup
coconut oil
2 tbsp
cornstarch
1 1/2 cups
flour
2/3 cup
granulated sugar
1 tbsp
granulated sugar
1 tsp
ground cinnamon
4 tbsp
ice water
1/2 tsp
nutmeg
10 servings
salt
8 oz
silken tofu
1/2 tsp
vanilla extract
1 tbsp
white vinegar