We will be having Thanksgiving dinner with my family tomorrow and I'm in charge of making the dressing/stuffing, a "cheese" ball and pumpkin Pie. The "cheese" ball turned out great and by tomorrow the flavors should all be blended together. It's been so warm here that I still have calendula in the garden so I was able to use it to decorate the top.
My Vegan Cheese Ball recipe
Vegan Marshmallow Pumpkin Pie Recipe
You will need:
1 ready made prebaked crust
1/2 a package Sweet and Sara Vanilla Marshmallows
PIE FILLING:
1 15oz can of pure pumpkin
1 cup almond milk
3/4 cup brown sugar
1/4 cup cornstarch
1 T molasses or agave
1 t vanilla extract
1/2 t nutmeg
1/2 t salt
1/4 t ground allspice
1/4 t cloves
Preheat over to 350 degrees
Using 1/2 a package of marshmallows: cut or tear each marshmallow into 1/4 and place them directly on top of the prebaked pie crust. You can use the other half for another recipe, roast them, or eat them straight from the container.
In a bowl, combine all pie filling ingredients together until totally smooth, no lumps! Pour this mixture on top the marshmallows and bake for 1 hour.
So easy and so darn good!
No comments:
Post a Comment