The holiday season is the perfect time to gather around with loved ones and enjoy the comforting flavors of fall. Pumpkin pie is a quintessential dessert that everyone loves, but did you know you can make a plant-based version that's just as creamy and flavorful as the traditional one? Follow this simple guide to create a mouthwatering vegan pumpkin pie that will wow your guests.
Ingredients You'll Need
For the Crust:
1 1/2 cup all-purpose flour, (plus more for rolling)
¼ cup almond milk
1/4 teaspoon sugar
1/4 teaspoon salt
1/2 cup coconut oil or vegan butter, chilled
For the Filling:
1 ¾ cups pumpkin puree
¾ cup full-fat coconut milk
½ cup brown sugar
¼ cup cornstarch
¼ cup maple syrup
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice
½ teaspoon ground cinnamon
½ teaspoon salt
Vegan coconut whipped cream
Step-by-Step Instructions
Prepare the Crust
In a large mixing bowl, combine the flour, sugar, and salt.
Add the chilled coconut oil or vegan butter, and use a fork or pastry cutter to mix until the texture resembles coarse crumbs.
Gradually add cold almond milk, one tablespoon at a time, mixing gently until the dough comes together. Be careful not to overwork it.
Shape the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Roll Out the Crust
Preheat your oven to 350°F (190°C).
On a floured surface, roll out the chilled dough into a circle about 12 inches in diameter.
Gently transfer the dough to a 9-inch pie dish. Press it into the dish and trim the edges, leaving a small overhang to crimp.
Make the Filling
Add the pumpkin, coconut milk, brown sugar, cornstarch, maple syrup, vanilla extract, pumpkin pie spice, cinnamon and salt to a blender or a large bowl. Mix well.
Pour the filling into the crust, smoothing the top with a spatula.
Bake the Pie
Bake the pie at 350°F (190°C) for 60 minutes, or until the filling is set but slightly jiggly in the center.
Remove the pie from the oven and let it cool to room temperature. The filling will firm up as it cools.
LOVE IT!!
Chill and Serve
Refrigerate the pie for at least 4 hours or overnight for the best texture.
Serve with a dollop of coconut whipped cream or a scoop of dairy-free vanilla ice cream.
Tips for Success
Chill the Dough: Keeping the crust ingredients cold is key to a flaky texture.
Customize the Spices: Adjust the spice blend to your liking. For a shortcut, use 2 teaspoons of pumpkin pie spice instead.
Storage: Store leftovers in the refrigerator for up to 4 days.
This plant-based pumpkin pie is proof that you don’t need eggs or dairy to create a dessert that’s rich, satisfying, and perfect for the holidays. Give it a try, and let the compliments roll in! AND ENJOY!!!
留言