Vegan Pumpkin Pie Recipe
Our plant-based pumpkin pie is super easy to whip up using ready-made pastry and a tin of pumpkin purée. It's a sweet, spiced treat, perfect for autumn
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Ingredients
- 320g vegan sweet shortcrust pastry
- flour for dusting
- 425g tin pumpkin puree
- 75ml maple syrup
- 75g soft light brown sugar
- ½ tsp vanilla bean paste
- ¼ nutmeg finely grated
- ½ tsp ground cinnamon
- ½ x 400ml tin coconut milk
- 1½ tbsp cornflour
- icing sugar for dusting
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