Hello everybody, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, vegan pumpkin pie. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
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.
Vegan Pumpkin Pie is one of the most well liked of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Vegan Pumpkin Pie is something that I have loved my whole life.
To get started with this recipe, we must prepare a few ingredients. 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
- Make ready 2 cup Kabocha squash steamed in a rice cooker for 25 minutes (with skin)
- Get 200 ml Soy milk
- Make ready 100 ml Beet sugar
- Prepare 50 ml Plain flour
- Prepare 1/2 tbsp Molasses or brown sugar syrup
- Make ready 1/2 tsp Vanilla extract
- Get 1 tsp Cinnamon powder
- Prepare 1/2 tsp Salt
- Take 1/2 tsp Grated ginger
- Make ready 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 is going to wrap it up for this exceptional food vegan pumpkin pie recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
