Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, vegan pumpkin pie. One of my favorites food recipes. 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 favored of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Vegan Pumpkin pie is something which I’ve loved my whole life. They’re nice and they look wonderful.
Make Delicious Pie Dishes with Almond Breeze! Great Tasting Cooking Recipes for All to Enjoy. 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.
To begin with this particular recipe, we must prepare a few ingredients. You can cook vegan pumpkin pie using 16 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Vegan Pumpkin pie:
- Get 25 gram flax seeds for making tart
- Get 100 gram oats
- Take 100 gram badam
- Prepare 1 tsp baking powder
- Prepare 30 ml coconut oil
- Prepare 50 gram jaggery
- Get 1 tsp vanilla extract
- Get 1/2 cup coconut milk
- Get For Filling
- Prepare 1/2 teaspoon nutmeg power
- Get 1/2 teaspoon cinnamon powder
- Get 1pinch Salt
- Prepare 1/2 cup jaggery power
- Get 1 tsp vanilla extract
- Get 1/3 cup coconut milk
- Get as needed Decoration for pumpkin pie we need kiwi slice, coconut slice
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. You'll love my vegan version, yup pumpkin pie made from scratch, no eggs, dairy free.
Instructions to make Vegan Pumpkin pie:
- Combine the flax seeds with water and place in the fridge for 10 minutes.
- Roast the oats and badam for 15 minutes at 170°C ovens - Then blend them until finely ground.
- 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.
- Transfer the dough onto a pie tin greased with coconut oil.
- 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
- Prepare for Filling–In a large bowl, add the pumpkin puree, cinnamon, nutmeg, salt, cornstarch, jaggery coconut milk. Using a hand mixer, mix well.
- Then pour the pumpkin batter into the pie crust.
- Bake for 30 mins and allow to cool completely
- After we decoration the pumpkin pie kiwi, flax seeds and slice coconut.
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! Pair that with my buttery flaky homemade pie crust and it's a match made in heaven!
So that’s going to wrap this up with this exceptional food vegan pumpkin pie recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
