Vegan Pumpkin Pie Recipe

Introduction

Ah, the cozy charm of autumn – it’s the season when our kitchens are filled with the tantalizing aroma of baked goods, and nothing captures the essence of fall better than a Vegan Pumpkin Pie. This pie isn’t just a dessert; it’s a heartwarming experience that brings families together. Imagine the silky smooth pumpkin filling enveloped in a crisp, golden crust, adorned with dollops of plant-based whipped topping. Whether you’re gathered around the table for a holiday feast or simply embracing a weekend baking session, this pie is a beacon of togetherness and creativity. Let’s dive into creating this family-favorite treat that promises to be both delectable and health-conscious.

Recipe Summary

Ingredients

• 1 1/2 cups canned pumpkin puree
• 3/4 cup full-fat coconut milk
• 1/2 cup maple syrup or agave nectar
• 1/4 cup brown sugar
• 1/4 cup cornstarch
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 pre-made vegan pie crust
• Plant-based whipped topping for serving (optional)
• Fresh herbs for garnish (optional)

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the canned pumpkin puree, coconut milk, maple syrup, brown sugar, cornstarch, pumpkin pie spice, vanilla extract, and salt. Whisk until completely smooth and well blended.
3. Pour the pumpkin mixture into the pre-made vegan pie crust, spreading it out evenly with a spatula.
4. Place the pie in the preheated oven and bake for 55 minutes, or until the filling is set and the crust is golden brown.
5. Remove the pie from the oven and let it cool completely on a wire rack.
6. Chill the pie in the refrigerator for at least 2 hours before serving to allow the filling to firm up.
7. Serve slices with a dollop of plant-based whipped topping and garnish with fresh herbs if desired. Enjoy!

Helpful Tips

For a nut-free version, make sure to use coconut milk instead of any nut-based milks. You can also substitute the maple syrup with agave or date syrup if preferred. To save time, a store-bought vegan pie crust works wonders, but feel free to make your own if you enjoy the process.

Conclusion

This Vegan Pumpkin Pie is not just a treat; it’s a heartfelt tradition waiting to happen. As you savor every bite, remember to share your delightful creations with the world using #ZynahzRecipes or by tagging us on Instagram. We would love to hear your feedback on the website Zynahz. Don’t forget to subscribe to our newsletter for more inspiring recipes and follow us on social media for daily culinary inspirations. Happy baking!