Pumpkin Pie Filling (No Bake): VEGAN
- Number of Servings: 4
Ingredients
1/2 c white beans3/4 c pumpkin puree1 tsp molasses1/2 tsp ginger1 tsp nutmeg1 tsp cinnamon4 pks stevia2 TBPS maple syrup1 TBSP chia seeds1/4 c oat flour1/4 c oats1/4 almond meal
Puree beans until smooth. Add to bowl with remaining ingredients. Combine thouroughly.
Place ingredients in your favorite, (cooked) vegan pie shell and refridgerate or freeze until ready to eat. If freeze, let set out 10-15 mintues before sevings. If refridgerating, mixture will be very pliable (not 'set').
Filling can also be eaten like a custard without a shell (my favorite). Just spoon mixture into a class baking dish and freeze or refridgerate. Mixture remains 'loose' and will probably have to be spooned out of container (unless frozen).
Serving Size: 4 large servings
Number of Servings: 4
Recipe submitted by SparkPeople user VERONICARICE.
Place ingredients in your favorite, (cooked) vegan pie shell and refridgerate or freeze until ready to eat. If freeze, let set out 10-15 mintues before sevings. If refridgerating, mixture will be very pliable (not 'set').
Filling can also be eaten like a custard without a shell (my favorite). Just spoon mixture into a class baking dish and freeze or refridgerate. Mixture remains 'loose' and will probably have to be spooned out of container (unless frozen).
Serving Size: 4 large servings
Number of Servings: 4
Recipe submitted by SparkPeople user VERONICARICE.
Nutritional Info Amount Per Serving
- Calories: 192.7
- Total Fat: 5.8 g
- Cholesterol: 0.0 mg
- Sodium: 6.6 mg
- Total Carbs: 31.0 g
- Dietary Fiber: 7.9 g
- Protein: 7.3 g
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