This vegan pumpkin pie is the right plant-based twist on the traditional fall dessert! It’s wealthy, velvety, candy however not too candy, and full of scrumptious pumpkin spice flavors. Simply excellent for fall!
Vegan Pumpkin Pie
Elements:
1 serving vegan pie crust or gluten free vegan pie crust (see recipe)
1 can (15 ounces) pumpkin puree
1/3 cup maple syrup
1/2 cup mild brown sugar or coconut sugar
2/3 cup vegan heavy cream or coconut cream
1/4 cup cornstarch or arrowroot starch
1 tbsp pumpkin pie spice
Instructions:
Measure out all components for the pie crust and the pumpkin pie.
Roll out the pie dough: When it’s able to be rolled right into a 9-10″ pie dish, let the dough sit on the desk for quarter-hour to return to room temperature, then mud a clear floor with additional flour and roll the dough out to be 14″ in diameter. Fastidiously switch the dough into the pie dish and calmly press the dough to fulfill the underside edges of the dish. Use your fingers to softly crimp the perimeters of the pie crust. Any leftover dough can be utilized to make pie cut-outs. Place the pie dish again into the fridge to relax for quarter-hour whereas the oven preheats to 425F.
Bake the pie crust: As soon as the oven is preheated, take away the pie crust from the fridge and place a bit of parchment paper into the center of the crust, together with pie weights or dried beans or flour. Bake the crust for 12 minutes then take away from the oven and decrease the temperature to 350F. Let the crust cool when you put together the filling.
Make the pumpkin pie filling In a big bowl, use a hand mixer to combine collectively pumpkin puree, maple syrup, coconut sugar, coconut milk, arrowroot powder, vanilla, and pumpkin pie spice till easy and there aren’t any clumps of arrowroot.
Pour the filling into the pie crust: Pour filling into the pie crust and canopy the perimeters of the pie crust with both a pie crust saver or aluminum foil.
Bake the pumpkin pie: Place the pie into the oven and bake for 40 minutes. Take away the aluminum foil and proceed to bake for one more 15-20 extra minutes. The middle of the pie must be wiggly nonetheless, even wiggling lots! That’s okay!
Permit the pie to chill: Take away from the oven and permit the pie to chill for quarter-hour at room temperature. Then switch the pie set in a single day or for no less than 4 hours.
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