Pumpkin Pie Filling
Ingredients
- 1-1/2 cups pumpkin pulp (if using fresh pumpkin, taken from 14 ounces of fresh pulp)
- 1 cup almond milk
- 3 tablespoons cornstarch
- Sugar (amount depends if the almond milk is sweetened or not)
- Nutmeg
- Cinnamon
Instructions
- If you are using fresh pumpkin pulp, dice them then put them in a blender to break them to small pieces.
- Transfer the pulp to a bowl or the container of an immersion blender. Use the immersion blender to make a paste-like consistency. Set aside.
- Over medium heat, in a medium saucepan, cook the almond milk with the cornstarch and sugar (if almond milk is not sweetened). Mix well.
- Over low heat, simmer and keep on mixing to attain a creamy consistency.
Recipe by Grateful | makeitgrateful.com at https://www.makeitgrateful.com/living/celebrate/thanksgiving/mini-vegan-pumpkin-pistachio-pies/