VEGAN PUMPKIN PIE My fav what is yours ? TAG your ppl and grab recipe below….

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VEGAN PUMPKIN PIE ?
My fav ?✨ what is yours ?
TAG your ppl and grab recipe below.
RECIPE
Ingredients:
FILLING
1 15-oz can 100% Pure Pumpkin
2 Tbsp rye whiskey (optional)
1/2 cup melted coconut oil
¾ cup soy milk (or any plant milk you want to use)
1/3 cup pure maple syrup
1/3 cup @bobsredmill light brown sugar
1 tsp ground cinnamon
1 tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cardamom
pinch of ground cloves
2 tbsp corn starch
1 tsp salt
CRUST (*You can buy store bought crust or make your own! Instructions on how to make your VEGAN PUMPKIN PIE!
Tag your ppl, grab ingredients below!
RECIPE
Ingredients:
FILLING
1 15-oz can 100% Pure Pumpkin
2 Tbsp rye whiskey (optional)
1/2 cup melted coconut oil
¾ cup soy milk (or any plant milk you want to use)
1/3 cup pure maple syrup
1/3 cup @bobsredmill light brown sugar
1 tsp ground cinnamon
1 tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cardamom
pinch of ground cloves
2 tbsp corn starch
1 tsp salt
CRUST (*You can definitely buy store bought crust…or make your own by using the recipe the recipe below! Instructions continued comments)
1 3/4 cups @bobsredmill all-purpose flour
2 teaspoons cane sugar sugar
1 teaspoon table salt
6 tablespoons cold vegan butter
1/4 cup vegetable shortening
7 to 8 tablespoons ice water

Method:
*if you are making your own pie crust refer to directions in comments first.* 1.Oven should be at 350 degrees F. Place all filling ingredients in a blender and blend for 1 minute until everything is well incorporated! Pour filling into crust and bake pie  for 40 minutes. Remove from oven & Let completely cool for 3 hours then cover with plastic wrap (make sure to cover it well) then place in the fridge over night and enjoy next day! * Yes you could eat same day, although it is a lot firmer and easier to cut once its sat in the fridge over night!
2.Top with vegan whipped cream and enjoy!
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