Hey everyone, it is me, Dave, welcome to my recipe site. Today, we’re going to make a special dish, vegan pumpkin pie. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Vegan Pumpkin Pie is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Vegan Pumpkin Pie is something which 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 get started with this recipe, we have to prepare a few ingredients. You can have vegan pumpkin pie using 9 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Vegan Pumpkin Pie:
- Get prepared pie shell
- Get 2 3⁄4 cup pumpkin puree (1 large can of pumpkin works too)
- Prepare 1⁄4 cup brown sugar
- Make ready 1⁄4 cup maple syrup
- Make ready 1⁄3 cup unsweetend coconut milk
- Prepare 1 tbsp olive oil
- Get 2 1⁄2 tbsp corn starch
- Take 2 tsp pumpkin pie spice
- Get 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!
Instructions 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! The Most Perfect Vegan Pumpkin Pie Recipe Ever! The perfect pumpkin pie needs the perfect pumpkin purée.
So that’s going to wrap it up for this exceptional food vegan pumpkin pie recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
