Thanksgiving is just around the corner so it’s time to start planning what you will serve at your holiday table! I've got a recipe that you can follow by watching while you cook! See how easy it is to make a delicious vegan pumpkin maple pecan pie on The Healthy Voyager’s Global Kitchen hosted by Carolyn Scott-Hamilton! Get your dose of Thanksgiving early with this fun, tasty and simple vegan holiday recipe by The Healthy Voyager!
Vegan Maple Pecan Pumpkin Pie
2 egg replacers, prepared
1 (16 oz) can pumpkin
1/2 cup sugar
1/4 cup pure maple syrup
1 teaspoon pecan extract
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1 cup soymilk
1/4 cup cornstarch
1 unbaked vegan pie crust
Maple Pecans (below)
Prepare pie shell. Preheat oven to 350 F.
In large bowl or blender, beat egg replacer lightly. Beat in remaining ingredients, except for Maple Pecans, blending well to combine. Pour into pie crust.
Put pan onto a baking sheet (in case of drips). Bake for 60 minutes, or until a knife inserted in the center comes out clean.
Cool on wire rack and add maple pecans on top.
For more Healthy Voyager on the Web:
Healthy Voyager Site: http://www.HealthyVoyager.com Carolyn’s Site: http://www.CarolynScottHamilton.com
Youtube channel: http://youtube.com/HealthyVoyagerTV
Huffington Post: http://www.huffingtonpost.com/carolyn-scott