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Pumpkin Pie with Ginger Biscuit Crust and Pecans
ANNIE'S HUNGRY18Ingredients
90Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 12 biscuits (ginger, enough to make 2 cups of crumbs)
- 1 Tbsp. agave
- 4 Tbsp. vegan butter (/marg., melted)
- 850 grams pumpkin puree (or make your own!)
- 1/2 cup light brown sugar (soft)
- 1/2 cup almond milk
- 3 Tbsp. maple syrup
- 3 Tbsp. ground flax seed
- 5 Tbsp. warm water
- 1 tsp. vanilla extract
- 1 Tbsp. ground cinnamon
- 2 tsp. ground ginger
- 2 tsp. ground nutmeg
- 1 tsp. ground cloves
- 100 grams pecans (chopped)
- 1 tsp. canela
- 2 Tbsp. vegan butter (/marg., melted)
- 1 Tbsp. maple syrup
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