Recipe: Yummy Vegan Pumpkin pie

Vegan Pumpkin pie. How To Make Vegan Pumpkin Pie. You simply throw all the ingredients into a blender and then pour it out onto your pre-made (uncooked) vegan pie crust, bake it, then let it cool, chill it in the fridge, pipe some whipped coconut cream onto it and bingo bango you have a very impressive pie. You can either follow my recipe to make a homemade pie crust, or you buy a store-bought pie crust.

Add the coconut oil in small spoonfuls, and pulse until the largest pieces are pea-sized. Vegan Pumpkin Pie Recipe - How To Make Vegan Pumpkin Pie. The recipe for this vegan pumpkin pie is super easy! You can have Vegan Pumpkin pie using 16 ingredients and 9 steps. Here is how you achieve it.

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. Prepare 1 tsp of baking powder.
5. Prepare 30 ml of coconut oil.
6. You need 50 gram of jaggery.
7. You need 1 tsp of vanilla extract.
8. It's 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. You need 1pinch of Salt.
13. Prepare 1/2 cup of jaggery power.
14. It's 1 tsp of vanilla extract.
15. It's 1/3 cup of coconut milk.
16. Prepare as needed of Decoration for pumpkin pie we need kiwi slice, coconut slice.

Once when the dough for the vegan crust is chilling in the fridge and again when the pie is in the oven. So make sure you have enough time when you start making this recipe. Tips for Making Perfect Vegan Pumpkin Pie. This recipe calls for full-fat coconut milk.

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..

You can substitute light coconut milk or another non-dairy milk if you like, but the pie won't be as rich. How long will my vegan pumpkin pie keep? You can also seal it up and freeze it for two months or so. Crisp crust, flavorful pumpkin center - perfect for holiday meals. Start by making your pie crust.

Tweet

Subscribe to receive free email updates: