The primary fall season dessert that’s underneath probably the most scrutiny as soon as transformed is the Vegan Pumpkin Pie Recipe!
Don’t go to your vacation gathering with out an appropriate recipe!
Here’s a vegan pumpkin pie recipe that passes the check from all our non vegan family and friends.
All of us have these family and friends members which are going to “be the decide of that” in relation to tasting our vegan creations!
Belief me this recipe is a positive winner and I assure you nobody will comprehend it’s vegan!
With a number of straightforward tweaks I’ve veganized my well-known pumpkin pie from my bakery days!
Sweetened with maple syrup and slightly brown sugar too and all of the pumpkin pie spices!
For these of you that make a jar of Pumpkin Pie Spice as quickly as September 1st rolls round;
We have to be soulmates! Use 2 teaspoons Pumpkin Pie Spice as an alternative of the person spices listed beneath
Notes for Success:
You’ll discover within the video tutorial I used to be utilizing The Plant Based mostly Egg by Freely Vegan for the egg replacer
It’s not accessible anymore and I remorse selling it so vigorously; so now after I do use an egg replacer from the shop I’ll use Bob’s Crimson Mill because it appears to be probably the most constant & accessible to most.
However you possibly can add no matter dry mix egg replacer you’re keen on probably the most OR merely add 1 extra teaspoon of cornstarch for added thickening
When measuring cornstarch I can not stress sufficient {that a} kitchen scale is the easiest way to go.
Cornstarch is a really tough ingredient to measure persistently with a quantity spoons measure
So whereas I checklist each measures beneath I can not stress sufficient how the grams measure with a scale goes to provide the greatest outcomes.
Many occasions folks have complained that their custard (AND PUMPKIN PIE IS ESSENTIALLY A BAKED CUSTARD) is like rubber they usually don’t know why!
That is from a heavy measure of cornstarch when utilizing quantity measuring spoon vs the 100% correct scale measure in grams.
Pumpkin in a can could also be laborious to seek out for some folks however don’t fear you possibly can simply make your personal! CLICK HERE
Simply bear in mind that selfmade pumpkin puree is usually rather more liquid than the thick strong pumpkin in a can so chances are you’ll need to pressure the selfmade model to take out as a lot extra liquid as doable earlier than utilizing on this recipe
Final: That is one recipe that may simply be transformed to sugar free or refined sugar free just by switching out the granulated sugar for no matter sugar you want probably the most!
CLICK HERE FOR MORE ABOUT SUGAR FREE BAKING!
Additionally, I’ve a full video tutorial for tips on how to make the very best, flakiest vegan pie crust that you simply gained’t need to miss!
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS PUMPKIN PIE
For extra superior pumpkin recipes click on the hyperlinks beneath!
The Greatest Pumpkin Cake Recipe
Yield: serves 8
Vegan Pumpkin Pie Recipe
Prep Time
1 hour
Cook dinner Time
1 hour 10 minutes
Whole Time
2 hours 10 minutes
Elements
For the Pie Dough:
- All Goal Flour 2 cups (250g)
- Sugar 2 Tablespoons (28g)
- Salt ¼ teaspoon
- Vegan Butter Chilly 6 Tablespoons
- Shortening or Strong Coconut Oil 4 Tablespoons
- Liquid Vegetable or Coconut Oil 2 Tablespoons
- Chilly Water 3 Tablespoons (90ml)
For the Pumpkin Pie Filling:
- Canned Pumpkin 1¾ cup (427g)
- Mild Brown Sugar ¼ cup (50g)
- Cornstarch 2½ Tablespoons (25g)
- Egg Replacer 1 teaspoon (2.5g) *see notes above
- Maple Syrup 3 Tablespoons (90ml)
- Vanilla Extract 1 teaspoon (5ml)
- Cinnamon ¾ teaspoon
- Floor Ginger ½ teaspoon
- Floor Nutmeg ¼ teaspoon
- Floor Cloves 1/8 teaspoon
- Plant Milk ¾ cup (177ml)
- Vegan Butter 2 Tablespoons (28g)
- 1 Recipe Vegan Whipped Cream
Directions
- For the pie dough first get the vegan butter and shortening or coconut oil to the freezer whilst you measure the remainder of the elements.
- Mix the flour, salt, sugar in a meals processor (or you possibly can combine the complete recipe by hand with a pastry cutter or fork) course of to distribute the elements evenly.
- Add the chilly vegan butter and the shortening or coconut oil and course of till it’s mealy and course crumbly texture.
- Add the chilly water and the oil by way of the feed tube whereas pulsing after which course of till a smooth crumbly dough kinds.
- Flip it out onto a flippantly floured floor and collect the dough collectively to a smooth ball that stays collectively.
- Wrap in plastic and refrigerate for an hour to chill out the dough and permit the flour to soak up by way of.
- As soon as chilled, roll the dough on a flippantly floured floor (this dough is far simpler to roll between 2 items of parchment or wax paper) to about 12″ diameter (¼” thick) and line your 8″ pie plate. Trim the surplus and re-roll to chop out the optionally available go away shapes to adorn the rim of the pie.
- Poke holes within the backside of the pie dough with a fork and blind bake in a preheated 350ªFoven for 12-Quarter-hour on a pizza stone (*optionally available however actually useful for a pleasant coloration backside crust)
- For the pumpkin pie filling, mix all of the elements collectively in a big mixing bowl and whisk easy.
- Pour into the ready pie crust and bake in a preheated 350°F oven for 1 hour and 10 minutes.
- Take away from the oven, cool utterly after which refrigerate to set earlier than serving.
Notes
Pumpkin Pie must be stored refrigerated and can keep contemporary for as much as 5 days
