Or should I go longer? The dairy-free creamy pumpkin filling is just as good as, if not better than, its non-vegan counterpart. Place into the oven to bake for 60 minutes at 350°F. If you switch this for a thinner non-dairy milk such as almond milk then your pie may be too thin and won’t set properly. Pulse again until the dough begins to come together. If you’re making your vegan pumpkin pie for a special occasion like Thanksgiving you could decorate the top to make it look even nicer. Make sure that the vegan butter you use for the vegan pie crust is cold and straight from the fridge. However, you may still have some uneven browning on top of your pie. Generously grease a 9-inch pie plate with vegan butter or margarine. 1. It is also freezer friendly for up to 3 months. The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. TIP: The best thing is to tent the pie with foil after 40 minutes of baking (or use a pie crust shield), or your pie crust may be over-browned. We just updated the photos and added more tips etc. It must be similar in consistency to what you would get in a can. ★☆ In the meantime, make the filling. I just a question, what kind of tool are you using to put the vegan whipped cream? This video shows how to make vegan pumpkin pie 3 ways. Made this pumpkin pie for thanksgiving and can’t stop dreaming about it. I scared myself with how good this pie was. My daughter is allergic to egg though and this allowed her to eat dessert with us all. The pumpkin pie mix is sweetened and seasoned which you don’t need because the box cake already has enough of that. The ingredient list for this vegan pumpkin pie is easy and minimal. This is very important for the texture of the crust. I didn’t use any vanilla and since I didn’t have coconut milk I used one third coconut cream and the rest soy milk. Pumpkin pie spice and cinnamon are great, as are raisins, nuts, and seeds. I️ have made this recipe probably 10 times, but when I️ opened this recipe again the other day, I️ felt something was different about the ingredient list but I️ couldn’t place my finger on it. *Coconut Milk: This must be canned, full fat, unsweetened coconut milk. I cannot imagine ever going back to the old recipe, even if the people I’m serving it to aren’t vegan. Using canned pumpkin saves you a lot of time! Hi Connie, so glad you liked the recipe! If you prefer a buttery crust: Check out the crust from our vegan apple pie that is made with vegan butter. Pumpkin Oat Cookies. If you want you could also decorate the edges. Happy Thanksgiving! If you do try this six ingredient Vegan Pumpkin Pie, tag your delicious Ceara’s Kitchen creations on Instagram with #CearasKitchen, share them on the CK Facebook page or share your feedback in the comments below! With just oats, organic pure pumpkin purée, and stevia, you’ll be on your way to pumpkin … The batter will be very thick, but don’t you worry. FYI, full-fat coconut milk is the secret weapon in this recipe. Glad it worked out though and I’m happy to hear speeding up the process in the freezer was successful! Did you add some food coloring? My family, non-vegan, ate this pie up in seconds. Stunning and incredible. (You can use any granulated sweetener of your preference and the sweetness can be adjusted to according to your needs) Coconut flour - 1 cup. Combine eggs, pumpkin puree, sweetened condensed milk, and pumpkin pie spice in a large bowl and mix until combined. Festive = Pumpkin pie. Let it cool and then add to the food processor and process into a purée. This vegan pumpkin pie is the best pumpkin pie I've ever had! If you switch this for a thinner non-dairy milk such as almond milk then your pie may be too thin and won’t set properly. Bake at 350°F for 30 minutes (no oil or spices) until soft and cooked. When you’re ready, add vegan whipped cream and serve. The filling for this pie is already gluten-free, so to make an entirely gluten-free pie you’ll just need to use a gluten-free pie crust. The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. *Pumpkin Purée: The easiest option is to use canned pumpkin purée. Good consistency. I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too! Place into the oven to bake for 60 minutes at 350°F. Oct 18, 2012 - These are so moist, chewy, and delicious. Here are some funny ideas on. This is such a good recipe. Your feedback is really appreciated! Hi Megan, the recipe is exactly the same! If you’re new to vegan treats, feel free to use a regular pie crust with the vegan pumpkin pie filling. Make Ahead: This is a perfect pie to make ahead of time. 15oz canned pumpkin puree (plain not pumpkin pie puree) 1 box vanilla pudding (most brands are vegan) 5.3 oz vegan vanilla greek yogurt (you can use any vegan vanilla yogurt) 1 tsp pumpkin pie spice In fact, this vegan pecan pie … Let the pumpkin pie cool down completely on the counter. Delicious Just a little less “Pumpkin Spice” Next Time This Was My First Try! Add all purpose flour, sugar and salt to the food processor and pulse to combine. To make the bars, use a brownie pan. *Tent with foil: Tent the pie with foil after 40 minutes of baking and then place it back into the oven to bake for the final 20 minutes. It doesn’t need to be blind baked, it bakes with the pie. It’s just important that you make sure your pumpkin purée isn’t too wet. I had never encountered it in South Africa where I’m from. It makes the filling rich and creamy. I made my usual crust with grape seed oil which is also vegan. Pumpkin lattes, pumpkin pies, pumpkin donuts, pumpkin cookies…and so much more. Yes, it’s as good as it sounds! Some posts may contain affiliate links, which means that if you click on one of the product links and actually decide to buy it, I’ll receive a small percentage of the total price - of course this does not cause any extra costs for you. It came out perfectly and everything about the pie was immaculate thank you for this amazing recipe, This pie was excellent and you couldn’t tell it was different from those made with eggs and condensed milk! THE PIE CRUST: The pie crust is made with coconut oil. 36 Stunning Vegan Pumpkin Recipes You Need To Try This Fall. I wish the note about letting it set overnight after baking in order “to set” was noted at the top of the recipe. The best way to do this is to place peeled and chopped pumpkin onto a parchment lined baking tray and bake at 350°F for 30 minutes (no oil or spices) until soft and cooked. Comment document.getElementById("comment").setAttribute( "id", "a296d3176353c2a4a30fa91c5745169c" );document.getElementById("ad240a2523").setAttribute( "id", "comment" ); Hi I’m Alison Andrews! Tenting with foil is to loosely cover the pie with foil in a tent like shape so that it doesn’t press down on the pie from the top. Paleo, vegan, gluten free and low fat! If you’re using that pie crust then you can halve the recipe as the apple pie … Traditionally, I’ve always used the recipe on the back of the pumpkin tin. Perhaps the thickening agent? View Recipe this link opens in a new tab. The recipe itself was easy to follow, and man, it just knocked our socks off. Remove the dough from the food processor, transfer to a floured surface and roll the dough into a big round ball. In a mixing bowl, combine flour, salt, sugar, and cinnamon. I used a homemade pie crust, but feel free to use a store-bought crust. To prevent over-browning, bring it out after 40 minutes, tent it with foil and then return to the oven for the remaining 20 minutes (*see notes). It’s a simple but super sweet mix of pumpkin puree, date paste, and a whole tablespoon of pumpkin pie spice. Cover and freeze until firm, 3 to 4 hours. Just perfect for fall! It needs to be thick and creamy so that your pie will be the right consistency. *Pumpkin pie spice: You can make your own homemade pumpkin pie spice or use a store-bought option, it will be the same either way. To make pumpkin protein cookies, add 1-2 scoops of protein powder into the dough. Using a mixer, combine the three ingredients and mix on medium speed until … ★☆ Coconut Milk: This must be canned, full fat, unsweetened coconut milk. Spread it out until it's smooth. Add the coconut oil (must be solid, not melted) and pulse until the mixture is crumbly. ★☆. Let pie stand at room temperature until slightly softened, about 10 minutes. Hi Monica, we do have it noted in the blog post itself (above the recipe) that it takes a while to set. It must be plain pumpkin purée and not pumpkin pie filling. So if you make the whole pie the day before, then you can simply store it in the fridge and when you’re ready, add vegan whipped cream and serve. I only recommend products that I personally love and use regularly. Don't overmix. Please do us a favor and rate the recipe as well as this really helps us! If you have a pie crust shield then you can use that instead which will prevent the crust from over-browning. I loved this recipe for pumpkin pie. I made it early Thanksgiving morning. Roll the dough out to 12 inches in diameter. So you shouldn’t have any … Cream cheese not only gives this pie delicious flavor, but a nice creamy texture too! *Brown Sugar: You can also use coconut sugar if you like. The filling is just as easy as the crust. Perfect for Pies, Quiches, and more! Thaw overnight in the fridge. We all said it was the best pumpkin pie we’ve ever had. I will have to make another one on Thanksgiving day because we destroyed this one as soon as it cooled. Plus, you can make them so easily. Instructions For Vegan Pumpkin Pie; More Vegan Pumpkin Recipes Recipe Community Ingredients. Then transfer it to the fridge overnight. Pour the filling into your crust. This pumpkin pie cake recipe only takes 3 ingredients, which you probably have in your pantry. Our site and no baking you make the whole pie the ingredients use frosting it... It easier to stir baked in a can refrigerate for 1 hour we destroyed this one soon... Puree, date paste, and my son asked me to make couldn... 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