VEGAN PUMPKIN PIE RECIPE

I saw tons of pumpkins pies recently on internet, I´ve been doing my research and I found out that this traditional american pumpkin pie is served in Halloween and Thanksgiving time!

VEGAN PUMPKIN PIE RECIPE WITH WHIPPED COCONUT CREAM AND PECANS-EASY

I decided to veganize this recipe and make it a bit easier to prepare, after some serious testing I´ve come out with this delicious vegan pumpkin pie recipe with whipped coconut water topped with some pecans, this is seriously delicious.

VEGAN PUMPKIN PIE RECIPE WITH WHIPPED COCONUT CREAM AND PECANS-EASY

I ate so many pieces of this vegan pumpkin pie, it is sweet but it isn´t too much, honestly so delicious, for this recipe instead of using canned pumpkin I bought a kg of pumpkin and I boiled until soft, for a healthier version.

You can use the canned ones, just make sure you use a good quality ones.

VEGAN PUMPKIN PIE RECIPE WITH WHIPPED COCONUT CREAM AND PECANS-EASY

I have to say PLEASE for the whipped cream, make sure that the coconut and everything that will touch the coconut is chilled in the fridge overnight. If you do that the coconut cream is really easy to get but, If you use the coconut cream at room temperature you´ll run the cream, it happens to me. So chill the coconut cream! 🙂

This delicious vegan pumpkin pie it tastes like heaven, the flavor of the spices is super delicious, the texture is really creamy, the whipped coconut cream is seriously delicious and the pecans just add the most delicious touch on top of the vegan pumpkin pie.

I really hope you like!


INGREDIENTS:


for the crust:

1/2 cup cold vegan butter

1 & 1/4 cup rye flour

1/2 tsp Himalayan salt

1 tsp ground cinnamon

5 tbsp cold water

for the filling:

3 cups pumpkin puree, around 1kg

1/4 maple syrup

1/4 brown sugar

1/3 cup almond milk

1 tbsp coconut oil

3 tbsp cornstarch

4 tsp pumpkin pie spice

1/2 tsp Himalayan salt

for the coconut cream:

a can of coconut milk chilled in the fridge overnight

2 tbsp maple syrup

a bowl chilled in the fridge overnight

optional:

1/2 cup pecans


preparation time: 30 minutes

total time: 2 hours

serving size: 8 serves


METHOD:


Let´s start by making the crust, in a food processor, or in a bowl mix the flour, salt, cinnamon, then add the butter and finish by adding the water.

Once it is well mixed, once you form a dough wrap it in a plastic film and keep it in the fridge for an hour.

Now, it is time to make this delicious pumpkin filling, we´ll use a food processor or blender, simply mix the pumpkin puree, maple syrup, sugar, almond milk, coconut oil, cornstarch, pumpkin pie spice and salt, mix until you have a creamy consistency.

Once your dough is ready to knead, after an hour in the fridge, preheat the oven to 200ºC.

Spread some flour and knead the dough, I use a mold with 28cm diameter, once your dough is shaped just put carefully covering the mold. don´t worry if the dough breaks, just take some dough and cover it 🙂

Remove the excess in the sides of the mold.

Pour the filling into the crust, bake it for 50 minutes at 180ºC.

Once the pumpkin pie is ready, let it set until cold for at least a couple of hours.

To serve, we´ll prepare the whipped cream, beat just the coconut cream using a electric mixer with chilled beaters on medium speed, after a couple of minutes turn to high speed. Mix until stiff peaks form, it will take you 5 minutes. Add maple syrup to the coconut cream and beat 1 minute more.

You´ll make around 8 pieces of pumpkin pie, I like to add the whipped coconut cream just before serving, topping it with some pecans.

VEGAN PUMPKIN PIE RECIPE WITH WHIPPED COCONUT CREAM AND PECANS-EASY

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