Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, vegan pumpkin pie. It is one of my favorites. This time, I am going to make it a little bit unique. 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 easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Vegan Pumpkin pie is something which I’ve loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. 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
- Prepare 100 gram oats
- Make ready 100 gram badam
- Take 1 tsp baking powder
- Get 30 ml coconut oil
- Get 50 gram jaggery
- Take 1 tsp vanilla extract
- Make ready 1/2 cup coconut milk
- Prepare For Filling
- Prepare 1/2 teaspoon nutmeg power
- Take 1/2 teaspoon cinnamon powder
- Get 1pinch Salt
- Get 1/2 cup jaggery power
- Take 1 tsp vanilla extract
- Get 1/3 cup coconut milk
- Make ready 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 it up with this special food vegan pumpkin pie recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
