Hello everybody, it’s me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, sweet vegan pumpkin pie. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
This easy-to-make pumpkin pie is a must-have during your holiday celebration this year. The dairy-free creamy pumpkin filling is just as good as, if not better than, its non-vegan counterpart. If the crust becomes too brown, you can cover the pie with aluminium foil, but for me it worked perfectly without the aluminium foil. Let the pumpkin pie cool down completely on the counter.
Sweet Vegan Pumpkin Pie is one of the most popular of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Sweet Vegan Pumpkin Pie is something which I’ve loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can cook sweet vegan pumpkin pie using 12 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Sweet Vegan Pumpkin Pie:
- Get 1/4 cup flaxseed
- Get 1 can easy pumpkin pie mix
- Take 1 tbs corn syrup
- Prepare Small amount of cashews
- Make ready 1 tbs honey
- Get 4 tbs agave nectar
- Get Pie crust
- Make ready 1 tbs canola oil
- Make ready 1 Can coconut milk
- Get 1/4 cup sugar
- Prepare 1 tsp baking soda
- Make ready 1 tbs flour
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 in all of the crust ingredients. Process until uniform and dough like.
Steps to make Sweet Vegan Pumpkin Pie:
- Mix all the ingredients (except for cashews and honey) in a medium size bowl.
- Preheat oven to 350° And pour the mix into pie crust, then place pie in oven. Cook for 20-30 minutes.
- Carefully remove pie and top with crused cashews and drizzled honey (or agave nectar) let pie chill in fridge for a few hours, then serve.
In a food processor, add in all of the crust ingredients. Process until uniform and dough like. Smooth, sweet butternut puree tastes just as good as sugar pumpkin in the classic pumpkin pie (vegan style)—perhaps even better! Once you've got the squash or pumpkin baked, which I do ahead of time, making this nourishing pie is a snap. It contains no eggs or dairy, of course, but no one will notice the difference.
So that is going to wrap it up with this exceptional food sweet vegan pumpkin pie recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
