Vegan Pumpkin Pie

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, vegan pumpkin pie. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Check Out Pumpkin Vegan On eBay. Toss the pumpkin (or squash) in a little oil on a baking tray. 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.

Vegan Pumpkin Pie is one of the most well liked of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Vegan Pumpkin Pie is something that I have loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can have vegan pumpkin pie using 11 ingredients and 5 steps. Here is how you cook that.

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The ingredients needed to make Vegan Pumpkin Pie:
  1. Make ready 1 Basic, Simple Pie Crust
  2. Prepare 2 cup Kabocha squash steamed in a rice cooker for 25 minutes (with skin)
  3. Prepare 200 ml Soy milk
  4. Prepare 100 ml Beet sugar
  5. Make ready 50 ml Plain flour
  6. Take 1⁄2 tbsp Molasses or brown sugar syrup
  7. Make ready 1⁄2 tsp Vanilla extract
  8. Take 1 tsp Cinnamon powder
  9. Take 1⁄2 tsp Salt
  10. Prepare 1⁄2 tsp Grated ginger
  11. Make ready 1⁄2 tsp Nutmeg

For the filling, place the pumpkin, sugar and oil in a large roasting tin and toss together. Meanwhile, for the pastry, put the flour, margarine, sugar and a pinch of salt in a large bowl and, using your fingertips, rub everything together until it resembles breadcrumbs. Cool and let set up in fridge. Puree the cooked pumpkin in a blender with sugar, brown sugar, nutmeg, cinnamon, allspice, ground cloves, corn starch, and coconut cream.

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Instructions to make Vegan Pumpkin Pie:
  1. Make the pie crust, and thinly spread it out in the pie pan up to the edges.
  2. Place all of the ingredients except for the pie crust in a blender or food processor, and process until it's smooth.
  3. Pour the Step 2 mixture into the Step 1 pie crust. Flatten out the top.
  4. 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.
  5. This picture was taken just after baking, so the crust on the back fell off a bit.

Cool and let set up in fridge. Puree the cooked pumpkin in a blender with sugar, brown sugar, nutmeg, cinnamon, allspice, ground cloves, corn starch, and coconut cream. It consists of a creamy, custardy spiced pumpkin filling with crisp pastry; you would never be able to guess that it is eggless and dairy free! Many of them are accidentally vegan, just check the ingredients to make sure. Add the pumpkin, coconut milk, brown sugar, cornstarch, maple syrup, vanilla extract, pumpkin pie spice, cinnamon and salt to a blender or a large bowl.

So that’s going to wrap it up with this exceptional food vegan pumpkin pie recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!