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Pumpkin Patch Pie

Source of Recipe

Weight Watchers Meeting


Recipe Introduction

Crustless, yet makes perfect slices! Our family enjoys this every Thanksgiving & Christmas.You can use any vegan milk you prefer. I use rice because the taste is more neutral than soy, coconut or nut milks. I use regular sugar if my mother-in-law is going to be eating this. She has a ton of allergies. Otherwise I'd go with beet sugar or date sugar. Ener-G Egg Replacer is a potato starch. My mother-in-law is allergic to eggs, and as a vegan I don't use them. My MIL does very well with potatoes, so a potato starch works well for me.

List of Ingredients

2 cups unsweetened canned pumpkin
1/2 cup rice, soy, coconut or almond milk
3/4 cup sugar
1/2 cup Bisquick baking mix
2 Tablespoons Earth Balance Buttery Spread (or other vegan brand)
2 and 1/2 teaspoons pumpkin pie spice
2 teaspoons vanilla
Egg replacer for 2 eggs (I use Ener-G Egg Replacer)
Nutmeg


Recipe

1. Mix all ingredients together 2 minutes with a whisk.
2. Grease with Earth Balance shortening or other vegan brand.
3. Pour in pie filling. Sprinkle with nutmeg. Bake 50 minutes at 350 degrees F.