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COMPLETE LIST OF SPICES
Vegan Pumpkin Pie

Vegan Pumpkin Pie

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Featured Spices
For the Pie Crust

1 1/2 cup all-purpose flour (plus more for rolling)
1/4 teaspoon salt
1/4 teaspoon sugar
1/2 cup + 1 tablespoon of chilled coconut oil
1/4 cup non-dairy milk (or more if needed)

For the filling

2 3/4 cups pumpkin puree
1/4 cup maple syrup
1/4 cup brown sugar
1/3 cup unsweetened plain coconut milk
1 Tbsp olive oil (or melted coconut oil)
2 1/2 Tbsp of arrowroot powder
1/4 tsp of ground ginger
1/4 tsp of ground cassia cinnamon
1/4 tsp ground nutmeg
1/4 tsp of ground cloves
1/4 tsp sea salt

Just pumpkin pureé, delicious spices, and coconut milk. This heavenly vegan pumpkin pie is made with arrowroot powder, an all-natural ingredient that is nutritious, and very lightweight; It sets quickly and is more resistant to overheating than cornstarch or regular flour. Give this absolute delicious vegan pie a try!

Getting Started

For the vegan pie crust:

  1. Mix the flour, salt, and sugar into a large bowl and whisk to combine. Add the chilled coconut oil cut into scoops and scatter into the flour. Use a fork or pastry cutter to slice the oil into the flour until you reach a crumbly texture. Drizzle the milk across the flour mixture and use the fork to combine. Mix until everything comes together and you will be able to form a ball of dough. Don’t over mix! Burma Spice tip: keep all of your utensils cold. This will keep your dough firm and crumbly.
  2. On your work surface, spread a clean tea towel and lightly sprinkle flour over it. Roll the dough into a rough ball place it in the center of the floured tea towel. Roll it out until you have a rough circle that is several inches bigger than your pie dish, to allow room for the sides and edges of the crust.
  3. With the help of the tea towel flip the rolled dough in your pie dish. Use a knife to cut off the excess pastry and pinch the edges to decorate.
  4. Preheat the oven to 450ºF

For the vegan pumpkin filling:

  1.  Add all the dry ingredients into a bowl and mix.
  2. Pour the pumpkin pureé, coconut milk, olive oil, and maple syrup into a blender. Add in the dry ingredients and blend until smooth. Taste and adjust seasoning as needed.
  3. Pour the filling into the crust and bake for 50 to 60 minutes. The crust should be light golden brown and the filling will still be just a bit jiggly. Remove from oven and let cool completely. Cover and transfer it to the refrigerator to fully set for 4-6 hours.
  4. Slice and serve!

 

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