Vegan Pumpkin Pie

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, vegan pumpkin pie. 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 recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. Vegan Pumpkin Pie is something which I’ve loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can have vegan pumpkin pie using 11 ingredients and 5 steps. Here is how you can achieve that.

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

The Best Vegan Pumpkin Pie Filling This dairy-free filling couldn't be easier: All the ingredients are whisked together in a large bowl, then poured into the pre-baked crust. 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!

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Steps 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.

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! Pair that with my buttery flaky homemade pie crust and it's a match made in heaven! Crisp crust, flavorful pumpkin center — the perfect pumpkin pie for your holiday meals.

So that is going to wrap it up for this exceptional food vegan pumpkin pie recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget 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!