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✓ GW 1: 165 pounds ✓
GW 2: 148 pounds
GW 3: 140 pounds

FINAL GOAL: 130 pounds

2 cups solid-pack canned pumpkin (or real pumpkin which has been drained)1 cup non-dairy milk (preferably a rich soymilk)3/4 cup brown sugar or Sucanat1/4 cup cornstarch1 T. molasses or blackstrap molasses1 tsp. ground cinnamon1 tsp. vanilla1/2 tsp. EACH ground ginger, nutmeg and salt1/4 tsp. ground allspice or cloves
Blend all ingredients in a blender or with a mixer. Pour into a vegan graham cracker crust and bake at 350 for 60 minutes. Cool on a rack, then refrigerate overnight before serving.

2 cups solid-pack canned pumpkin (or real pumpkin which has been drained)
1 cup non-dairy milk (preferably a rich soymilk)
3/4 cup brown sugar or Sucanat
1/4 cup cornstarch
1 T. molasses or blackstrap molasses
1 tsp. ground cinnamon
1 tsp. vanilla
1/2 tsp. EACH ground ginger, nutmeg and salt
1/4 tsp. ground allspice or cloves

Blend all ingredients in a blender or with a mixer. Pour into a vegan graham cracker crust and bake at 350 for 60 minutes. Cool on a rack, then refrigerate overnight before serving.

40 notes - 4 September, 2012

Source - blisstree.com

Tagged: recipe recipes vegan vegeterian dairyfree healthy pie pumpkin pie

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