healthy recipe: vegan pumpkin pie
On this Halloween day, I decided to share a healthy recipe I found here, mostly to make myself feel better for not running to the office candy jar at the receptionist’s desk for a fix or showing up to a conference room full of sugary treats in celebration of. I decided to remain focused and persevere 🙂 no matter how challenging the task. vegan mini pumpkin pies Yield: approx. 6-8 3-inch mini pies Ingredients for the filling: 1 cup original Almond Breeze Almond Milk 3 tablespoons corn starch 1/4 cup maple syrup 1 cup canned pumpkin puree 1 tablespoon coconut oil 1 teaspoon vanilla 1 teaspoon cinnamon 1/4 teaspoon allspice 1/4 teaspoon nutmeg 1/4 teaspoon salt optional – 2 more teaspoons maple syrup for the pies: this recipe for vegan pie dough crushed pecans for garnish optional-coconut whip, or whipped topping of choice Instructions Make your pie dough and set it in the fridge to chill while you make the filling. (note-leave in the fridge if you’re not going to assemble pies right away. Dough will …