Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, vegan pumpkin pie. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Vegan Pumpkin pie is one of the most well liked of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. Vegan Pumpkin pie is something that I have loved my whole life. They are nice 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 begin with this recipe, we have to first prepare a few ingredients. You can have vegan pumpkin pie using 16 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Vegan Pumpkin pie:
- Get 25 gram flax seeds for making tart
- Make ready 100 gram oats
- Take 100 gram badam
- Take 1 tsp baking powder
- Get 30 ml coconut oil
- Get 50 gram jaggery
- Make ready 1 tsp vanilla extract
- Make ready 1/2 cup coconut milk
- Get For Filling
- Prepare 1/2 teaspoon nutmeg power
- Make ready 1/2 teaspoon cinnamon powder
- Take 1pinch Salt
- Get 1/2 cup jaggery power
- Take 1 tsp vanilla extract
- Take 1/3 cup coconut milk
- Take as needed Decoration for pumpkin pie we need kiwi slice, coconut slice
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:
- 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.
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 is going to wrap this up with this exceptional food vegan pumpkin pie recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
