Desserts

Gluten-Free Vegan Pumpkin Pie

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For the filling:
400 ml (1 2/3 cup) unsweetened cashew milk ( or sub unsweetened almond milk or oat milk )
5 tablespoons pumpkin purée (shop-bought or make your own)
6 tablespoons maple syrup
1 teaspoon vanilla
1/4-1/2 teaspoon pumpkin pie spice ( to taste or sub a mixture of ground ginger, cinnamon, nutmeg and cloves, or mixed spice )
Pinch of salt
3 heaped teaspoons cornflour/cornstarch
For the pastry:
30 g (1/8 cup) coconut oil
75 g (3/4 cup) gluten-free flour ( or sub rice flour, or plain all-purpose flour if not gluten-free )
75 g (3/4 cup) ground almonds
https://www.rhiansrecipes.com/2017/10/18/gluten-free-vegan-pumpkin-pie/
See the full directions on my site
Nutritions

Calories
72619

Sodium
1551mg
64% DV

Fat
5305g
8162% DV

Protein
2141g
4282% DV

Carbs
3810g
1296% DV

Fiber
376g
1504% DV

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Our mom has been making this 3 Ingredient M&M Fudge for as long as I can remember. It was at every holiday party, super bowl party, and often made during the summer because it doesn’t heat up your kitchen like baking usually does. Do you ever have those days where all you need is just ...

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