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Vegan Pumpkin Pie
Ingredients:

1 Basic, Simple Pie Crust
2 cup Kabocha squash steamed in a rice cooker for 25 minutes (with skin)
200 ml Soy milk
100 ml Beet sugar
50 ml Plain flour
1/2 tbsp Molasses or brown sugar syrup
1/2 tsp Vanilla extract
1 tsp Cinnamon powder
1/2 tsp Salt
1/2 tsp Grated ginger
1/2 tsp Nutmeg

Instruction:

Make the pie crust, and thinly spread it out in the pie pan up to the edges. Place all of the ingredients except for the pie crust in a blender or food processor, and process until it's smooth. Pour the Step 2 mixture into the Step 1 pie crust. Flatten out the top. Bake in a preheated oven at 220C for 10 minutes, then reduce to 170C and bake for 40 minutes. Remove and place on a rack to cool. This picture was taken just after baking, so the crust on the back fell off a bit.

Source: cookpad.com