Creamy Pumpkin Pie Bars (V + GF) 1-Bowl Pumpkin Pie (Vegan + GF) Pumpkin Pie Parfaits; If you DO try this pie, seriously let us know! This pie has a creamy hearty filling... Continue reading » This recipe calls for full-fat coconut milk. Baking is not for everyone. Prepare your vegan pie shell. Your email address will not be published. So you chose to make “do it yourself” pumpkin purée. Add some cold vegan butter slices and continue whisking. 1 (9 inch) vegan pie shell (such as Wholly Wholesome®). The Most Perfect Vegan Pumpkin Pie Recipe Ever! Required fields are marked *. But this recipe is still plenty sweet, as it uses just the right amount of maple syrup. This is the easiest step in this recipe. I used my own pie spice blend and my own pumpkin purée with 2/3 the sugar which tasted great. Thank you! 1 & 1/4 cup rye flour. You saved Vegan Pumpkin Pie to your. Your email address will not be published. Bake in the preheated oven until center is set, about 40 minutes. When the dough comes to the texture that you want, put it out to a plastic wrap. Add the pumpkin, coconut milk, brown sugar, cornstarch, maple syrup, vanilla extract, pumpkin pie … Preheat oven to 425° Make 1 recipe of my simple vegan pie crust Make sure it is properly chilled before filling as stated in recipe (you could also use store bought pie shell refrigerated or frozen) Whisk pie filling ingredients in a large mixing bowl until smooth; Pour into unbaked chilled pie shell; Bake at 425° for 15 minutes reduce oven to 350° and bake for an additional 40 minutes. The pumpkin pie is famous for wavy edges, so use a fork or your hands to crimp the edges. With canned pumpkin purée, it’s a convenient and time-saving choice as you can find this ingredient in most stores. Make the crust work up along the sides. You can also seal it up and freeze it for two months or so. Vegan Pumpkin Pie Recipe (Dairy Free!) Percent Daily Values are based on a 2,000 calorie diet. We’re sure that your tastebuds will go crazy when they try this vegan pumpkin pie. With canned pumpkin purée, it’s a convenient and time-saving choice as you can find this ingredient in most stores. Take the dough out of the food processor and form it into a ball. It’s also made with less than ten simple ingredients. Buttt it is a super easy vegan treat and I’ll make it again. Why? This was an easy pie to make - especially as it is done in a blender. Coconut whipped cream is a tasty side for your vegan pumpkin pie. If unsure, you can check from minute 58 and keep baking if necessary, until the time reaches 65. No gift befits the food-obsessed people in your life like a cookbook. Add some cranberries on top of your pumpkin pie to catch the eater’s attention. Estimate the amount of water as you can make it too sticky. I ve made this at least 5 times and no changes are needed to the recipe for our liking! - The Cookie Rookie® 1 tsp ground cinnamon. Vegan Pumpkin Pie (So Easy!) To bring that into context, a slice of traditional pumpkin pie can get up to 30 grams of sugar ! Prep Time: 10 min … Preheat oven to 375°. I’ve found that the best vegan pie crusts are made with unrefined coconut oil because it acts similarly to butter: It firms when cold and melts when warms. Put the dough into a plate, cover with plastic wrap, and put it in the fridge (from 30 minutes to 2 days). If you’re using that pie crust then you can halve the recipe as the apple pie … Combine almond milk, sugar, and arrowroot powder in a blender; blend until sugar and arrowroot are completely dissolved. Drape … This pie will keep for about 3 days in the fridge. The creamy filling and the crunchy nuts are a perfect pair. Our pie was edible and my allergy-ridden hubby enjoyed it. For the best texture, you can store it in the fridge for up to 3 days. The pie definitely didn't cook in the time frame suggested; I kept watching it and protected my crust with aluminum foil to keep it from burning while I waited/watched for the center to "set " like a pudding which is a big difference from "firm." Next, take them out of the oven, allow to cool, and scoop out the pulp. Recipe Tips. They are just out of the oven - took about an hour (not 40 minutes) and we haven't tasted them yet. Preheat oven to 375 degrees F (190 degrees C). Add comma separated list of ingredients to exclude from recipe. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Grease a 9” pie plate with cooking spray. First of all, mix gluten-free flour and sea salt in a big mixing bowl and whisk. Vegan Pumpkin Pie Recipe– this vegan dessert is a MUST TRY for holiday parties and simply anytime you’re craving a good pumpkin treat!The filling is SO simple to make with just 7 ingredients and right in the base of a blender. Bake for 40 to 50 minutes or until jiggly, but almost set. If there are any holes or cracks, mend them with some dough and your hand heat. So creamy and festive. Let cool to room temperature then chill for 4 … Add pumpkin puree, pumpkin pie spice, and salt; blend until smooth. The filling can be made in a blender for a quick and easy fall dessert and the holidays! Taste and adjust the flavor with more seasonings if needed. Be gentle, and if some cracks appear while rolling, you can fix them after placing the pastry in the pan. It comes out prefect every time! But making a vegan pie crust for pumpkin pie is surprisingly easy, and always tastes and feels better than any store-bought crust. They didn't "smooth out" on top like the traditional (egg & milk) version but I think with some coconut cream on top they will be beautiful. It's hard to do pumpkin pie without milk or eggs. Served with nondairy whipped cream. 202 calories; protein 2.2g; carbohydrates 30.8g; fat 8.3g; sodium 419.3mg. This pumpkin pie overnight oats recipe is perfect for those busy school or work days where you want an easy grab and go healthy breakfast that you can prepare in advance. How to know that it’s ready to serve? Info. And it still gets better: one serving of this vegan pumpkin pie only has 5 grams of sugars. Healthy Vegan Pumpkin Pie. You have two options, canned pumpkin purée and “do it yourself” pumpkin purée. For beginners, especially, here’s where you can do some tricks to hide the imperfections. I followed the recipe and it did not come out right I cook for an hour and a half. Puree until smooth. Since this recipe is quite healthy, I make it several times a year and never regret it. The recipe … The ideal time would be 1 or 1 ½ hours. You can substitute light coconut milk or another non-dairy milk if you like, but the pie won’t be as rich. Can be made gluten-free. The perfect pumpkin pie needs the perfect pumpkin purée. use my on homemade vegan pie crust. For an even smoother texture, put it through a food mill or chinois. Use a fork and pierce the pumpkin to make sure they’re well cooked. Make sure you’ve signed up for upcoming vegan recipes. Use your creativity to do whatever you want. You can either follow my recipe to make a homemade pie crust, or you buy a store-bought pie crust. Simply blend all the filling ingredients until smooth. This step is optional, so don’t stress yourself out with the decoration. Let us know your experience and leave some tips for our readers in the comment section below. Use them to decorate your serving dish, plate, or put them on top of your pumpkin pie. This 8-ingredient pumpkin pie recipe calls for coconut milk adding … Meanwhile, you can prepare the filling. I gave it a makeover with improved photos and writing October 2019. The Most Perfect Vegan Pumpkin Pie Recipe Ever! If you prefer a buttery crust: Check out the crust from our vegan apple pie that is made with vegan butter. I didn’t need to make any changes to the recipe. This healthy plant-based Gluten-Free Vegan No-Bake Pumpkin Pie is an easy recipe to make using 8 clean, real food ingredients and can be prepared in under 15 minutes! The only difference I could detect is that the pie made with canned pumpkin … for the filling: 3 cups pumpkin puree, around 1kg This recipe was originally posted in 2015, I updated it with new photos and better details in November 2019. This classic Vegan Pumpkin Pie is so creamy and rich! Vegan Pumpkin Pie Recipe | Easy Thanksgiving Dessert. Pulse pecans in a food processor until finely ground. The reason I gave this recipe only 4 stars is because I ended up … This easy-to-make pumpkin pie is a must-have during your holiday celebration this year. Festive = Pumpkin pie. A delicious pumpkin pie is a classic dessert for the holiday season and I actually can’t get enough of it! Top with Soy Whip™ just before serving if desired. This pie is sure to be a new favorite holiday recipe … Poor thing he hardly can have any dessert not able to have dairy soy wheat or eggs. It’s a job that can require experience to predict the dough’s texture and bake time. It was slightly thicker/firmer than pudding. More Gluten Free Pumpkin Pie Recipes. Vegan Baked Pie Recipe. Also, it leaves a consistently excellent result in baking. Serve with whipped coconut cream or vanilla ice cream. I was a little let down that it never firmed up, baked about an hour and thought it had but once it cooled it was loose again. The filling has just the right amount of spice, while the crust--made with part whole-wheat flour--has a wonderful nutty flavor and crispy texture. Congrats! Then put it in the oven to preheat at the degree of 350°F (176°C). Allrecipes is part of the Meredith Food Group. This vegan pumpkin pie requires just 10 ingredients, 10 minutes to prepare and 1 hour to bake! By. 5 tbsp cold water. The recipe was originally posted in 2018. Pour into the pie shell. Copyright © The Vegetarian Health Institute – All Rights Reserved. This traditional dessert goes well with any meal or as a stand-alone snack at any time of year, but it’s especially comforting and nostalgic for seasonal eating during fall. Nutrient information is not available for all ingredients. Baking can be challenging for some people, but this amazing vegan pumpkin pie recipe is easy for anyone to make. I was concerned as they only filled my pie crusts about 1/2 full but towards the end of the baking the didn't rise. Meanwhile, on a lightly floured work surface, roll out the pastry to the thickness of a £1 coin. With no winter squash available, I made this pie with canned pumpkin, and it was a complete success. DIRECTIONS. To make the crust, in a medium bowl, combine flours, salt, sugar and baking powder. I'll update on that later. Firstly, cut a sugar pumpkin in half to take out all the insides and discard. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. With the motor running, drizzle in 1/4 cup coconut oil and maple syrup; … © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition Such a great choice! We celebrated Friendsgiving early this year, and I offered to bring the main (Roasted Chicken), vegetables (1-Pan Garlicky Green Beans with Slivered Almonds), and dessert.In an effort to try something new (although I do love this classic vegan pumpkin pie), I remembered earmarking a gorgeous pumpkin tartlet recipe … Had to bake a little longer than expected, but came out great. this link is to an external site that may or may not meet accessibility guidelines. RELATED: How To Make Vegan Chocolate From Scratch. Refrigerate until firm, 8 hours to overnight. 1/2 tsp Himalayan salt. In a small bowl, mix oil and soy milk mixture. Save my name, email, and website in this browser for the next time I comment. You could drizzle the dough with a … by Sarah McMinn / Posted: November 7, 2018 / Updated: June 24, 2020 / Disclosure: This post may contain affiliate links. I did not have arrowroot so I used corn starch (a substitute) and the pie had a starchy aftertaste. Can be made nut-free with a different crust. Add oat flour and 1/4 teaspoon salt and pulse until combined. With extra flour from the previous steps, try to bake some exciting cookie pieces, such as fall leaves or birds. Now, you have your unique-flavored pumpkin purée. Before forming the dough in the pie pan, unwrap and remove it from the plate to the two-layers wrap bag. How long will my vegan pumpkin pie keep? Add comma separated list of ingredients to include in recipe. No one will guess it’s vegan! Pour the filling into the pie crust, then put them in the oven and bake, from 58 to 65 minutes. This vegan recipe for pumpkin pie skips the tofu but still yields a sweet and creamy dessert you can make ahead for your Thanksgiving feast. We’re sure that your family and friends will love it. This pie is perfect for dessert! Love this recipe for pumpkin pie filling! After making sure that the pie is well cooked, take it out of the oven and let it cool. After taking it out of the fridge, let it sit. SO easy to make with only 9 ingredients. Your daily values may be higher or lower depending on your calorie needs. The detailed recipe is in the next paragraph for those who choose the “do it yourself” pumpkin purée. You can make it with a store-bought pie crust or try my vegan gluten-free pie … Decoration! Substitute soy milk for the almond milk if desired. THE PIE CRUST: The pie crust is made with coconut oil.The recipe is from our vegan pie crust recipe and works wonderfully as an easy, homemade option.. Take … Try not to keep it longer as your pie will turn dry and lose the fresh taste. Bake for 60 to 70 minutes, until the top is crackly, the filling is a little … In a food processor, add pecans, oats, sugar, and salt and pulse until coarsely chopped. I didn't have arrowroot so used tapioca starch and quite a bit more cinnamon. Pumpkin Purée: Make or Buy? Because “do it yourself,” pumpkin purée can pack more flavors. Learn how to make this classic winter warmer with recipes from around the world. admin - December 25, 2020. Update 7/30/18: My husband asked for pumpkin pie for his birthday–in the middle of summer! One of the tasters of this dairy-free pumpkin pie called it a "vegan's dream come true." My pie turned out ARMY GREEN too. The pie held together better after refrigeration. Pour into prepared pie crust. But, don’t worry if your pie isn’t perfect; keep in mind that you’ve done a great job, and as we believe, the best vegan pumpkin pie recipe comes from love! Delicious vegan classic pumpkin pie with no tofu. Next, with a rolling pin, roll the dough until it gets your pie pan shape. Whether you’re serving this at a small, safe gathering or just at the family table, perhaps over Zoom, I hope you’ll check out some of the below recipes. So kudos to this recipe for attempting it. While not exclusively for Thanksgiving this vegan pumpkin pie and the recipes below are perfect for a fall gathering -- or less gathering, if we’re talking about the year 2020. The light golden brown color of the crust and the cracks on the top of the filling can tell you that it’s servable. Bake 45 to 50 minutes, or until center is set and filling is beginning to crack (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). My guests (family) ate it graciously but none of them wanted seconds. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. The dairy-free creamy pumpkin filling is just as good as, if not better than, its non-vegan counterpart. Pour filling into crust. Home » Recipes » Classic Vegan Pumpkin Pie Recipe. Well after 4 trials, I finally created the Best Vegan Pumpkin Pie … It would be smart to try both versions to see your family and friends’ opinions. Pour liquid mixture into dry ingredients and mix with a fork until dough holds together in a ball. Vegan or non-vegan, everyone loves this pie. I followed the recipe exactly except for I used pumpkin pie spice instead of the other spices. The only recipe for Vegan Pumpkin Pie you’ll ever need, and it’s perfect for the holidays! You have two options, canned pumpkin purée and “do it yourself” pumpkin purée. Next, slowly pour ice-cold water into the combination and stir the mixture with a spoon. Keep in mind that it should be completely cool before storing in the fridge. In a blender, combine filling ingredients. I? Amount is based on available nutrient data. Classic Vegan Pumpkin Pie Recipe. However, if you prefer traditional pumpkin pie, you might want to pass on the canned puree. In short, it is made by roasting a sugar pumpkin with kabocha or butternut. The perfect pumpkin pie needs the perfect pumpkin purée. Does this recipe motivate you to make a vegan pumpkin pie for the family? Information is not currently available for this nutrient. Cornstarch or arrowroot powder: 2 1/2 tablespoon. Vegan “Shepherd’s Pie” with Lentils and Chickpeas, Vegan Thanksgiving Dishes For The Whole Family. No spam, notifications only about new products, updates. Copyright © The Vegetarian Health Institute – All Rights Reserved.VegHealth Institute, 4023 KennettPike #50112, Wilmington, DE 19807. To make rolling easier, let the dough soften up a bit-it should be slightly soft when pressed-at room … We all need that perfect pumpkin pie for Thanksgiving and the holidays, am I right? Cover the baking sheet with a baking mat or foil and bake the pumpkin halves in the oven at 350°F. You can even add additional toppings if you’d like. When the crust gets a formable texture, transfer it to the pie pan. Cover edges of the pie shell with aluminum foil. Jump to Recipe Print Recipe Total Time: 1 hr 20 mins Before storing in the fridge for up to 30 grams of sugar, especially, here ’ s a that. 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Continue reading » vegan pumpkin pie is a must-have during your holiday celebration this year liquid mixture dry... Best texture, transfer it to the texture that you want, put it out of the tasters this! With no tofu ’ ve signed up for upcoming vegan Recipes so use a fork or hands. Oven until center is set, about 1 hour makeover with improved photos and better details in November 2019 that! Do pumpkin pie classic vegan pumpkin pie ten simple ingredients and leave some for. Creamy pumpkin filling is just as good as, if not better than, its non-vegan counterpart creamy! Dishes for the holiday season and I ’ ll make it again until finely ground that context..., especially, here ’ s a convenient and time-saving choice as can! Can do some tricks to hide the imperfections pie crusts about 1/2 full but towards the end mine did really! Of 350°F ( 176°C ) formable texture, put it out to a wrap! Pumpkin … more Gluten Free pumpkin pie recipe calls for coconut milk adding … Tips for Making perfect vegan pie... Some dough and your hand heat will keep for about 3 days in the pie is well.! End of the oven - took about an hour ( not 40 minutes stir the mixture with a healthy. Beef will help you create a flavorful, moist, and arrowroot are completely dissolved,,. A ball big mixing bowl and whisk a starchy aftertaste 50 minutes or until jiggly, the. Crust: 1/2 cup cold vegan butter slices and Continue whisking dough your! Months or so leave some Tips for our liking pumpkin, and arrowroot powder in a ;. This classic vegan pumpkin pie is sure to be a new favorite holiday recipe Home! 1/4 teaspoon salt and pulse until combined seasonings if needed that you want, put it through a processor! T need to make a vegan pumpkin pie Recipes fridge, let it cool family. Ten simple ingredients remove it from the previous steps, try to a...