Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, vegan pumpkin pie. It is one of my favorites. This time, I will 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 meals in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Vegan Pumpkin pie is something that I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we must prepare a few components. You can cook vegan pumpkin pie using 16 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Vegan Pumpkin pie:
- Make ready 25 gram flax seeds for making tart
- Get 100 gram oats
- Take 100 gram badam
- Take 1 tsp baking powder
- Make ready 30 ml coconut oil
- Take 50 gram jaggery
- Prepare 1 tsp vanilla extract
- Prepare 1/2 cup coconut milk
- Get For Filling
- Get 1/2 teaspoon nutmeg power
- Get 1/2 teaspoon cinnamon powder
- Make ready 1pinch Salt
- Prepare 1/2 cup jaggery power
- Take 1 tsp vanilla extract
- Get 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!
Steps 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! This classic vegan pumpkin pie is so rich and creamy, no one will believe it's vegan. The filling can be made in a blender for a quick and easy fall dessert the whole family will love.
So that’s going to wrap it up with this exceptional food vegan pumpkin pie recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
