Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, vegan pumpkin pie. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Vegan Pumpkin Pie is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Vegan Pumpkin Pie is something that I have loved my whole 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 must first prepare a few components. You can cook vegan pumpkin pie using 9 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Vegan Pumpkin Pie:
- Prepare prepared pie shell
- Prepare 2 3/4 cup pumpkin puree (1 large can of pumpkin works too)
- Prepare 1/4 cup brown sugar
- Get 1/4 cup maple syrup
- Get 1/3 cup unsweetend coconut milk
- Prepare 1 tbsp olive oil
- Prepare 2 1/2 tbsp corn starch
- Prepare 2 tsp pumpkin pie spice
- Prepare 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. This classic vegan pumpkin pie is so rich and creamy, no one will believe it's vegan. The filling can be made in a blender for a quick and easy fall dessert the whole family will love. So now that we've got our Thanksgiving entrée covered, let's talk about the NEXT most important component of our holiday meal - dessert!
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 filling can be made in a blender for a quick and easy fall dessert the whole family will love. So now that we've got our Thanksgiving entrée covered, let's talk about the NEXT most important component of our holiday meal - dessert! 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!
So that’s going to wrap it up for this special food vegan pumpkin pie recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
