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Ingredients
US|METRIC
4 SERVINGS
- 2 1/2 lb. pie pumpkin (peeled, seeds removed, and diced. Weight of diced pumpkin should equal about 1 1/3 lb, or 4 cups)
- 1 1/2 Tbsp. vegan butter (melted, or sub coconut oil, for the pumpkin)
- 1 Tbsp. coconut sugar (for pumpkin)
- 1 tsp. pumpkin pie spice
- 1/4 tsp. pure vanilla extract
- 1/4 tsp. sea salt (for pumpkin)
- 8 flour tortillas (street taco sized, regular or gluten-free)
- 2 Tbsp. coconut sugar (for tortillas)
- 1/2 tsp. cinnamon
- 1 pinch sea salt (for tortillas)
- 1/4 cup vegan butter (or more as needed, for cooking, or sub coconut oil)
- 1/2 cup toasted pecans (chopped)
- 1 batch icing (vegan cream cheese)
- non-dairy vanilla ice cream (soymfree if necessary, optional)
- coconut cream (whipped, homemade or store-bought, optional)
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