Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we’re going to prepare a special dish, vegan pumpkin pie. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Vegan Pumpkin Pie is one of the most popular of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Vegan Pumpkin Pie is something which I have loved my whole life. They are fine and they look wonderful.
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 first prepare a few components. You can have vegan pumpkin pie using 11 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Vegan Pumpkin Pie:
- Get 1 Basic, Simple Pie Crust
- Prepare 2 cup Kabocha squash steamed in a rice cooker for 25 minutes (with skin)
- Make ready 200 ml Soy milk
- Get 100 ml Beet sugar
- Take 50 ml Plain flour
- Make ready 1/2 tbsp Molasses or brown sugar syrup
- Prepare 1/2 tsp Vanilla extract
- Take 1 tsp Cinnamon powder
- Make ready 1/2 tsp Salt
- Take 1/2 tsp Grated ginger
- Take 1/2 tsp Nutmeg
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:
- Make the pie crust, and thinly spread it out in the pie pan up to the edges.
- Place all of the ingredients except for the pie crust in a blender or food processor, and process until it's smooth.
- Pour the Step 2 mixture into the Step 1 pie crust. Flatten out the top.
- Bake in a preheated oven at 220℃ for 10 minutes, then reduce to 170℃ and bake for 40 minutes. Remove and place on a rack to cool.
- This picture was taken just after baking, so the crust on the back fell off a bit.
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! How to Make Pumpkin Pie Traditional pumpkin pies starts with classic butter-flour crust (similar to this classic Pumpkin Pie), and the filling often includes pumpkin purée, cream, eggs, sugar, and spices. This version, however, is anything but traditional (it's kind of our style).
So that’s going to wrap it up with this exceptional food vegan pumpkin pie recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
