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I assure there isn’t a higher pumpkin pie than one constructed from contemporary pumpkins, as is the case with my Traditional Vegan Recent Pumpkin Pie. With only some components—lots of which you in all probability have in your pantry proper now—you’ll be able to create a REAL, home-made pie with contemporary components, and a whole lot of love. The factor that’s wonderful about this pie is that it’s gentle in sugar and fats, crammed with veggie love and entire grains, but so wealthy in taste. With a fast semi-whole grain pastry crust, and a pure pumpkin filling—pumpkin puree, vanilla, agave, natural sugar, vegan butter, and spices—you’ll be able to create a pumpkin pie that’s actually wholesome sufficient for breakfast! However you don’t have to depart it there—serve it for dessert and be ok with it! It’s that actual, and that scrumptious.
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Discover ways to make contemporary pumpkin puree in my step-by-step information right here. Flip these fall adorning pumpkins to good use! I make up pumpkin puree each fall, and freeze what I don’t use for a wide range of recipes, together with this one. In case you don’t have contemporary pumpkin puree, haven’t any concern, use canned pumpkin puree to create a tremendous, easy pie you’ll flip to time and time once more.
Step-By-Step Information:
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Description
Make the perfect ever REAL pumpkin pie from contemporary pumpkin puree on this tremendous straightforward, gentle in sugar Traditional Pumpkin Pie Recipe, primarily based on a number of easy components.
Substances
Pastry Crust:
Pumpkin Filling:
Garnish (non-compulsory):
- Plant-based whipped cream (i.e., Reddi-Wip, So Scrumptious, 365 Plant-Primarily based Whipped Topping)
- Pumpkin pie spice
- Cranberries
- Mint leaves
- To make Pastry Crust: In a medium bowl, combine collectively all function and entire wheat flour.
- Lower in vegan butter with a fork till makes crumbly texture.
- Add chilly water, 1 tablespoon at a time, and blend (could use clear arms) till it creates a agency dough that holds collectively, however is just not sticky. Don’t overwork dough, as it’ll get robust.
- End up pastry dough on a floured floor and roll out with a pastry curler to create a circle about 12-inches in diameter. Place in a 9-inch pie pan, and crinkle edges by hand or with a fork. Pierce crust with a fork. Put aside.
- Preheat oven to 350 F.
- To arrange Pumpkin Filling: Add plant-based half and half (or creamer), agave syrup, and vanilla extract to a medium pot.
- Combine in cornstarch with a whisk till it’s mixed properly with no lumps.
- Add sugar, pumpkin puree, pumpkin spice mix, and vegan butter, and warmth over medium, cooking for about 5 minutes, till combination is thickened and effervescent.
- Take away pumpkin filling from warmth. Pour into the ready pie crust.
- Bake at 350 for about 50 minutes, till agency and golden.
- Take away from oven and permit to chill at room temperature.
- Garnish as desired with plant-based whipped cream, spice, cranberries and mint leaves.
- Slice into eight servings.
Notes
*Pumpkin spice mix could also be discovered in lots of properly stocked supermarkets or on-line. You can too make it your self by combining floor cinnamon, ginger, cloves, and nutmeg.
Make this recipe gluten-free through the use of 1 ½ cups gluten-free flour mix as an alternative of the all function and entire wheat flours.
- Class: Dessert
- Delicacies: American
Diet
- Serving Dimension: 1 serving
- Energy: 287
- Sugar: 19 g
- Sodium: 68 mg
- Fats: 10 g
- Saturated Fats: 7 g
- Carbohydrates: 46 g
- Fiber: four g
- Protein: three g
Key phrases: pumpkin pie, vegan pumpkin pie, do-it-yourself pumpkin pie
For different plant-based dessert recipes, attempt a few of my favorites:
Cranberry Apple Hazelnut Crumble
Darkish Chocolate Pistachio Biscotti
Vegan Beet Crimson Velvet Cake with Raspberries
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