Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to make a special dish, vegan pumpkin pie. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
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.
Vegan Pumpkin pie is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. They are nice and they look fantastic. Vegan Pumpkin pie is something that I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can have vegan pumpkin pie using 16 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Vegan Pumpkin pie:
- Prepare 25 gram flax seeds for making tart
- Make ready 100 gram oats
- Take 100 gram badam
- Get 1 tsp baking powder
- Take 30 ml coconut oil
- Prepare 50 gram jaggery
- Get 1 tsp vanilla extract
- Take 1/2 cup coconut milk
- Get For Filling
- Make ready 1/2 teaspoon nutmeg power
- Take 1/2 teaspoon cinnamon powder
- Prepare 1pinch Salt
- Take 1/2 cup jaggery power
- Prepare 1 tsp vanilla extract
- Take 1/3 cup coconut milk
- Take as needed Decoration for pumpkin pie we need kiwi slice, coconut slice
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!
Instructions to make Vegan Pumpkin pie:
- Combine the flax seeds with water and place in the fridge for 10 minutes.
- Roast the oats and badam for 15 minutes at 170°C ovens - Then blend them until finely ground.
- In a bowl add bland badam and oats, soaked flaxseeds, oil, jaggery baking powder, and vanilla extract. - Mix well until the ingredients are well incorporated and come together into a sticky and firm dough.
- Transfer the dough onto a pie tin greased with coconut oil.
- Bake the pie for 35 minutes in a pre-heated oven at 170°C for ovens until the crust is golden and crisp. Remove the base and allow to cool down over a wire rack
- Prepare for Filling–In a large bowl, add the pumpkin puree, cinnamon, nutmeg, salt, cornstarch, jaggery coconut milk. Using a hand mixer, mix well.
- Then pour the pumpkin batter into the pie crust.
- Bake for 30 mins and allow to cool completely
- After we decoration the pumpkin pie kiwi, flax seeds and slice coconut.
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’s going to wrap it up with this special food vegan pumpkin pie recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
