Vegan Pumpkin pie
Vegan Pumpkin pie

Hey everyone, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, vegan pumpkin pie. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Vegan Pumpkin pie is one of the most popular of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Vegan Pumpkin pie is something which I have loved my whole life.

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To get started with this recipe, we have to prepare a few components. You can cook vegan pumpkin pie using 16 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Vegan Pumpkin pie:
  1. Get 25 gram flax seeds for making tart
  2. Make ready 100 gram oats
  3. Take 100 gram badam
  4. Prepare 1 tsp baking powder
  5. Get 30 ml coconut oil
  6. Get 50 gram jaggery
  7. Get 1 tsp vanilla extract
  8. Make ready 1/2 cup coconut milk
  9. Make ready For Filling
  10. Take 1/2 teaspoon nutmeg power
  11. Take 1/2 teaspoon cinnamon powder
  12. Take 1pinch Salt
  13. Make ready 1/2 cup jaggery power
  14. Make ready 1 tsp vanilla extract
  15. Make ready 1/3 cup coconut milk
  16. Take as needed Decoration for pumpkin pie we need kiwi slice, coconut slice

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. Then transfer it to the fridge overnight. The Best Vegan Pumpkin Pie Filling This dairy-free filling couldn't be easier: All the ingredients are whisked together in a large bowl, then poured into the pre-baked crust.

Steps to make Vegan Pumpkin pie:
  1. Combine the flax seeds with water and place in the fridge for 10 minutes.
  2. Roast the oats and badam for 15 minutes at 170°C ovens - Then blend them until finely ground.
  3. 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.
  4. Transfer the dough onto a pie tin greased with coconut oil.
  5. 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
  6. Prepare for Filling–In a large bowl, add the pumpkin puree, cinnamon, nutmeg, salt, cornstarch, jaggery coconut milk. Using a hand mixer, mix well.
  7. Then pour the pumpkin batter into the pie crust.
  8. Bake for 30 mins and allow to cool completely
  9. After we decoration the pumpkin pie kiwi, flax seeds and slice coconut.

Then transfer it to the fridge overnight. The Best Vegan Pumpkin Pie Filling This dairy-free filling couldn't be easier: All the ingredients are whisked together in a large bowl, then poured into the pre-baked crust. It's made with pumpkin purée, traditional pumpkin pie spices, maple syrup, vanilla, and a few special ingredients that add richness and depth. Home » Recipes » Classic Vegan Pumpkin Pie Recipe. Crisp crust, flavorful pumpkin center — the perfect pumpkin pie for your holiday meals.

So that’s going to wrap it up with this exceptional food vegan pumpkin pie recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!