Easiest Way to Cook Tasty Vegan Pumpkin pie

Vegan Pumpkin pie. Cheers and happy baking this holiday season, friends! This easy vegan pumpkin pie recipe is made it a blender! It's the best vegan pumpkin pie and is perfect made ahead of time.

This pie has a creamy hearty filling with pumpkin puree, coconut cream, spices, maple syrup and starch. The only recipe for Vegan Pumpkin Pie you'll ever need, and it's perfect for the holidays! No one will guess it's vegan! You can have Vegan Pumpkin pie using 16 ingredients and 9 steps. Here is how you cook that.

Ingredients of Vegan Pumpkin pie

1. Prepare 25 gram of flax seeds for making tart.
2. Prepare 100 gram of oats.
3. It's 100 gram of badam.
4. It's 1 tsp of baking powder.
5. Prepare 30 ml of coconut oil.
6. You need 50 gram of jaggery.
7. Prepare 1 tsp of vanilla extract.
8. You need 1/2 cup of coconut milk.
9. It's of For Filling.
10. It's 1/2 teaspoon of nutmeg power.
11. Prepare 1/2 teaspoon of cinnamon powder.
12. Prepare 1pinch of Salt.
13. It's 1/2 cup of jaggery power.
14. You need 1 tsp of vanilla extract.
15. You need 1/3 cup of coconut milk.
16. You need as needed of Decoration for pumpkin pie we need kiwi slice, coconut slice.

This vegan pumpkin pie is super easy to make! The dessert is great for the holidays/fall/winter A homemade gluten-free pie crust and a perfectly spiced pumpkin filling make this vegan pie very. Vegan Pumpkin Pie Recipe- this vegan dessert is a MUST TRY for holiday parties and simply anytime you're craving a good pumpkin treat! It's simple to make and I'm sure will be a new favorite pie in.

Vegan Pumpkin pie instructions

1. Combine the flax seeds with water and place in the fridge for 10 minutes..
2. Roast the oats and badam for 15 minutes at 170°C ovens Then blend them until finely ground..
3. 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..
4. Transfer the dough onto a pie tin greased with coconut oil..
5. 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.
6. Prepare for Filling--In a large bowl, add the pumpkin puree, cinnamon, nutmeg, salt, cornstarch, jaggery coconut milk. Using a hand mixer, mix well..
7. Then pour the pumpkin batter into the pie crust..
8. Bake for 30 mins and allow to cool completely.
9. After we decoration the pumpkin pie kiwi, flax seeds and slice coconut..

The best pumpkin pie you ever ate, and it just happens to be vegan! This luscious pie is rich, custardy, and packed with pumpkin spice flavor. A must for your holiday table. Confession: I am not a huge fan of pie. But that's because the crust is usually soggy at the bottom and I require copious amounts of whipped cream on top.

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