Ingredients for Pecan Pumpkin Pie Non Dairy
- Eggs
- Solid Pack Pumpkin
- Sugar
- Pumpkin Pie Spice
- 1/2 cup light corn syrup
- 1/2 cup vegan margarine (melted)
- 1 teaspoon vanilla extract
- Pecan Halves
- Deep Dish Pie Shells
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How to Make Pecan Pumpkin Pie Non Dairy
- Preheat oven to 350°F (175°C).
- In a medium bowl, whisk together 1 large egg (or flax egg for vegan option), 1 (15 ounce) can pumpkin puree, 1/3 cup granulated sugar, and 1 teaspoon pumpkin pie spice.
- Pour pumpkin mixture into your prepared pie crust (9-inch).
- In a separate bowl, whisk together 2 large eggs (or 2 flax eggs), 1/2 cup light corn syrup, 1/2 cup granulated sugar, 1/2 cup vegan margarine (melted), and 1 teaspoon vanilla extract.
- Gently fold in 1 cup pecan halves.
- Carefully spoon the pecan mixture over the pumpkin layer.
- Place the pie on a baking sheet to catch any spills. Bake for 50-60 minutes, or until a knife inserted near the center comes out clean. Let cool completely before serving.
Nutrition Information (Approximate per serving)
Sodium
59 g
Sugar
933g
Fat
150g
Carbs
136g