ingredients, so it's really quick to make. It's the perfect texture and has just the right level of sweetness to offset the tartness of the sour cream.
Vegan sour cream
12 Ounce (1 Container)
Vegan cream cheese
8 Ounce (1 Container)
Canned pumpkin puree
15 Ounce (1 Can)
1⁄2 Cup (8 tbs)
Ener-g egg replacer
9 inch vegan graham cracker pie crust
1 (Store Bought)
In a food processor, blend together all ingredients except the crust! Pour mixture into pie crust and bake at 350 degrees for one hour. It's advisable to put another dish of water in the oven with the pie to keep it from drying out and splitting. Allow to cool for an hour at room temperature before placing into the fridge for another two hours.
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