Ingredients:
9 inch vegan pie crust
For the pie filling:
425 g pinto bean @goodefoodsfamily
400 ml coconut milk (full fat)
220 g Brown sugar
2 tsp pumpkin pie spice
1/2 tsp salt
40 g chickpea flour
1 tbsp molasses
Ingredients:
9 inch vegan pie crust
For the pie filling:
425 g pinto bean @goodefoodsfamily
400 ml coconut milk (full fat)
220 g Brown sugar
2 tsp pumpkin pie spice
1/2 tsp salt
40 g chickpea flour
1 tbsp molasses
Preheat your oven to 350°F (177°C)
Layer pie dish with pie crust
Bake the pie crust for 10 minutes
While the crust is baking, add the pinto bean, coconut milk, brown sugar, pie spice, molasses to the blender and blend for about 30 seconds
Add the chickpea flour and blend again for about 30 seconds until it is all incorporated
Pour the filling into the pie crust that has been baked for 10 minutes
Bake the pie at 350°F (177°C) for 1 hour and 15 minutes
Allow cooling at room temperature for 1-hour then place in the fridge, It will be best if it is allowed to set in the refrigerator overnight
iShot Agency