Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, vegan pumpkin pie. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Vegan Pumpkin Pie is one of the most favored of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Vegan Pumpkin Pie is something which I’ve loved my entire life.
Add canned pumpkin, coconut milk, brown sugar, maple syrup, cornstarch, pumpkin pie spice, vanilla extract and salt to your blender and blend until smooth. If you don't have a blender, then just add all ingredients to a mixing bowl and use a hand whisk to whisk it until smooth. In a food processor, add pecans, oats, sugar, and salt and pulse until coarsely chopped. Add coconut oil and pulse until well.
To begin with this recipe, we have to first prepare a few ingredients. You can have vegan pumpkin pie using 9 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Vegan Pumpkin Pie:
- Make ready prepared pie shell
- Make ready 2 3/4 cup pumpkin puree (1 large can of pumpkin works too)
- Make ready 1/4 cup brown sugar
- Take 1/4 cup maple syrup
- Make ready 1/3 cup unsweetend coconut milk
- Make ready 1 tbsp olive oil
- Prepare 2 1/2 tbsp corn starch
- Take 2 tsp pumpkin pie spice
- Take 1/4 tsp salt
It's made with pumpkin purée, traditional pumpkin pie spices, maple syrup, vanilla, and a few special ingredients that add richness and depth. You'll love my vegan version, yup pumpkin pie made from scratch, no eggs, dairy free. The custard pumpkin filling is not too sweet, rich, creamy, healthy and spiced just right! It sets up perfect every time!
Steps to make Vegan Pumpkin Pie:
- Preheat oven to 350 degrees.
- Blend ingredients together in a bowl until smooth. Pour into prepared pie shell.
- Cover the edges of crust with foil to keep from burning.
- Bake at 350 degrees for 58-65 minutes. Remove from oven and let cool. Store in refridgerator until ready to serve.
The custard pumpkin filling is not too sweet, rich, creamy, healthy and spiced just right! It sets up perfect every time! Pair that with my buttery flaky homemade pie crust and it's a match made in heaven! How to Make Pumpkin Pie Traditional pumpkin pies starts with classic butter-flour crust (similar to this classic Pumpkin Pie), and the filling often includes pumpkin purée, cream, eggs, sugar, and spices. This version, however, is anything but traditional (it's kind of our style).
So that is going to wrap it up for this special food vegan pumpkin pie recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
