Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, sweet vegan pumpkin pie. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really 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 current trending foods in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Sweet Vegan Pumpkin Pie is something that I have loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we have to first prepare a few components. 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:
- Take 1/4 cup flaxseed
- Prepare 1 can easy pumpkin pie mix
- Take 1 tbs corn syrup
- Prepare Small amount of cashews
- Take 1 tbs honey
- Prepare 4 tbs agave nectar
- Get Pie crust
- Make ready 1 tbs canola oil
- Prepare 1 Can coconut milk
- Prepare 1/4 cup sugar
- Take 1 tsp baking soda
- Take 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.
Steps 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’s going to wrap this up for this special food sweet vegan pumpkin pie recipe. Thank you very much for your time. I am sure you will make this at home. There’s 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, friends and colleague. Thank you for reading. Go on get cooking!
