Hey there, fellow foodies! Today, I’m excited to share with you one of my all-time favorite fall desserts – Vegan Pumpkin Pie!
There’s just something so comforting about the warm spices, creamy texture, and sweet aroma of pumpkin pie baking in the oven.
And the best part? This version is completely vegan, so everyone can enjoy a slice of this seasonal delight.
So grab your apron and let’s get baking!
STEP BY STEP HOW TO MAKE VEGAN PUMPKIN PIE
Dough ingredients
- 1 1/2 cups wheat flour
- 1/2 cup vegan margarine, chilled and cut into cubes
- 3 tablespoons cold water
- 1 tablespoon sugar
- 1/4 teaspoon salt
Ingredients for the filling
- 2 cups pumpkin puree (cooked and mashed)
- 1 cup coconut milk
- 1/2 cup brown sugar
- 1/4 cup coconut sugar
- 1/4 cup cornstarch
- 1 teaspoon cinnamon powder
- 1/2 teaspoon powdered ginger
- 1/4 teaspoon nutmeg
- A pinch of salt
Directions:
FOR THE PASTA:
- In a bowl, mix the flour, vegan margarine, sugar and salt until it forms a crumb texture.
- Gradually add iced water, stirring until a dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.
- Roll out the dough on a floured surface and line a pie tin. Prick the bottom with a fork and set aside.
FOR THE FILLING:
- In a bowl, mix all the filling ingredients until you get a homogeneous consistency.
- Pour the filling into the prepared dough.
- Bake in a preheated oven at 360 F or 180°C for 40-45 minutes, or until the center is firm.
- Leave to cool before serving.
And there you have it – a mouthwatering Vegan Pumpkin Pie that’s sure to be a hit at your next gathering or holiday feast. Whether you’re a seasoned baker or new to the world of vegan desserts, this recipe is a must-try.
So go ahead, slice yourself a piece, top it with some dairy-free whipped cream or a scoop of vegan ice cream, and savor every delicious bite!
