Hey everyone, it’s John, welcome to my recipe site. Today, we’re going to make a distinctive dish, sweet vegan pumpkin pie. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
This easy-to-make pumpkin pie is a must-have during your holiday celebration this year. The dairy-free creamy pumpkin filling is just as good as, if not better than, its non-vegan counterpart. 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.
Sweet Vegan Pumpkin Pie is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They are fine and they look fantastic. Sweet Vegan Pumpkin Pie is something which I have loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook sweet vegan pumpkin pie using 12 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Sweet Vegan Pumpkin Pie:
- Get 1/4 cup flaxseed
- Take 1 can easy pumpkin pie mix
- Get 1 tbs corn syrup
- Take Small amount of cashews
- Make ready 1 tbs honey
- Make ready 4 tbs agave nectar
- Prepare Pie crust
- Get 1 tbs canola oil
- Get 1 Can coconut milk
- Make ready 1/4 cup sugar
- Take 1 tsp baking soda
- Get 1 tbs flour
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 in all of the crust ingredients. Process until uniform and dough like.
Instructions to make Sweet Vegan Pumpkin Pie:
- Mix all the ingredients (except for cashews and honey) in a medium size bowl.
- Preheat oven to 350° And pour the mix into pie crust, then place pie in oven. Cook for 20-30 minutes.
- Carefully remove pie and top with crused cashews and drizzled honey (or agave nectar) let pie chill in fridge for a few hours, then serve.
In a food processor, add in all of the crust ingredients. Process until uniform and dough like. Smooth, sweet butternut puree tastes just as good as sugar pumpkin in the classic pumpkin pie (vegan style)—perhaps even better! Once you've got the squash or pumpkin baked, which I do ahead of time, making this nourishing pie is a snap. It contains no eggs or dairy, of course, but no one will notice the difference.
So that is going to wrap it up with this special food sweet vegan pumpkin pie recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
