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Mini Vegan Pumpkin Pies with Frosted Cranberries
Ingredients
  • subheading: UNITS USM:
  • subheading: SCALE 1X 2X 3X:
  • subheading: For the frosted cranberries:
  • ¼ cup + 1 tablespoon sugar, divided
  • ¼ cup water
  • 1 cup fresh cranberries
  • subheading: For the mini vegan pumpkin pies:
  • Coconut oil cooking spray
  • 2 vegan pie crusts
  • 1 15- ounce can of chickpeas, drained and rinsed
  • 1 15- ounce can pumpkin puree
  • ⅓ cup maple syrup
  • ½ teaspoon vanilla extract
  • 1 ½ tablespoons cornstarch or arrowroot powder
  • ½ cup coconut sugar
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ground ginger
  • ⅛ teaspoon cloves
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