Hey everyone, it’s Jim, welcome to our recipe site. Today, we’re going to prepare a special dish, vegan pumpkin pie. It is one of my favorites. 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. 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.
Vegan Pumpkin Pie is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Vegan Pumpkin Pie is something which I’ve loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we must 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:
- Get prepared pie shell
- Prepare 2 3⁄4 cup pumpkin puree (1 large can of pumpkin works too)
- Take 1⁄4 cup brown sugar
- Get 1⁄4 cup maple syrup
- Prepare 1⁄3 cup unsweetend coconut milk
- Get 1 tbsp olive oil
- Make ready 2 1⁄2 tbsp corn starch
- Get 2 tsp pumpkin pie spice
- Make ready 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. The Most Perfect Vegan Pumpkin Pie Recipe Ever! The perfect pumpkin pie needs the perfect pumpkin purée. You have two options, canned pumpkin purée and "do it yourself" pumpkin purée.
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 perfect pumpkin pie needs the perfect pumpkin purée. You have two options, canned pumpkin purée and "do it yourself" pumpkin purée. With canned pumpkin purée, it's a convenient and time-saving choice as you can find this ingredient in most stores. 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!
So that is going to wrap it up for this special food vegan pumpkin pie recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
