Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, vegan pumpkin pie. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Vegan Pumpkin Pie is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Vegan Pumpkin Pie is something which I have loved my whole life. They’re 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 prepare a few ingredients. You can have vegan pumpkin pie using 9 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Vegan Pumpkin Pie:
- Make ready prepared pie shell
- Take 2 3/4 cup pumpkin puree (1 large can of pumpkin works too)
- Prepare 1/4 cup brown sugar
- Prepare 1/4 cup maple syrup
- Get 1/3 cup unsweetend coconut milk
- Get 1 tbsp olive oil
- Prepare 2 1/2 tbsp corn starch
- Make ready 2 tsp pumpkin pie spice
- Make ready 1/4 tsp salt
It's made with pumpkin purée, traditional pumpkin pie spices, maple syrup, vanilla, and a few special ingredients that add richness and depth. 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 now that we've got our Thanksgiving entrée covered, let's talk about the NEXT most important component of our holiday meal - dessert!
Instructions to make Vegan Pumpkin Pie:
- Preheat oven to 350 degrees.
- Blend ingredients together in a bowl until smooth. Pour into prepared pie shell.
- Cover the edges of crust with foil to keep from burning.
- Bake at 350 degrees for 58-65 minutes. Remove from oven and let cool. Store in refridgerator until ready to serve.
The filling can be made in a blender for a quick and easy fall dessert the whole family will love. So now that we've got our Thanksgiving entrée covered, let's talk about the NEXT most important component of our holiday meal - dessert! 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!
So that is going to wrap this up with this exceptional food vegan pumpkin pie recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
