Homestyle Pumpkin Pie
| Ingredient | Measure | Grams | Cost |
| Almond Milk | 1 cup | 240 | $0.27 |
| Pure Pumpkin | 2 cup | 490 | $2.03 |
| Dates | 3/4 cup | 110 | $0.85 |
| Potato Starch | 1/4 cup | 40 | $0.20 |
| Pumpkin Pie Spice | 2 tsp | 3.8 | $0.07 |
| Salt | 1/4 tsp | 1.5 | $0.00 |
| Makes 1 pie | $3.42 | ||
| Multiplier |
| Instructions |
| Preheat oven to 350° F. |
| In a blender combine plant milk, pumpkin and dates and blend until very smooth. |
| Add starch and spices last and just blend slowly until combined. |
| Pour the mixture into a 9-inch pie dish and bake for 1 hour. |
| Allow the pie to cool on the counter, away from the hot oven, until room temperature. |
| Refrigerate overnight or for at least 4 hours. |
| Notes |
| Tip: Prepare spice mix ahead of time. |
| Adapted From |
| http://veganspoonful.com/2007/12/27/traditional-vegan-pumpkin-pie |
Nutrition Info
| Calorie Density | 378 |
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http://followyourecho.com/recipes/recipe.asp?recno=73