In my search for the vegan lifestyle…30 days and counting, or 55 lbs. of weight loss – Whichever comes first. =D
This recipe was inspired by a post from the Children’s Garden and Eco Programs.
They got the recipe for the filling from The Canadian Home Cookbook – printed in 1877 and compiled by the Ladies of Toronto and Chief Cities and Towns in Canada.
The original recipe for the filling is:
Makes 2 Pies
2 cups of boiled squash (butternut squash or pumpkin work well)
¾ cup of brown sugar
2 tbsp of molasses
1 tbsp melted butter
1 tbsp ginger (powdered)
1 tsp of cinnamon
2 cups of milk
A pinch of salt
I modified it to make it vegan and gluten-free and mine makes only 1 pie.
Although this pumpkin pie is vegan and gluten-free, it really is delicious.
Trust me; it got rave reviews from my guests and there’s none left!
Don’t be daunted by the thought of making a pie crust. I don’t…
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