On this Thanksgiving episode of Healthy Voyager, Carolyn Scott combines the two most popular pies at Thanksgiving together! It starts with making the pumpkin pie first and then the crunchy, gooey pecan topping afterward. Have the best of both worlds with this pie!
|Egg replacer||2 (prepared)|
|Canned pumpkin||16 Ounce (1 can)|
|Sugar||1/2 Cup (8 tbs)|
|Pure maple syrup||1/4 Cup (4 tbs)|
|Pecan extract||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground ginger||1/4 Teaspoon|
|Soymilk||1 Cup (16 tbs)|
|Cornstarch||1/4 Cup (4 tbs)|
|Vegan pie crust||1 (unbaked)|
Please watch the video for directions.