Vegan Pumpkin Pie: A Delightful Fall Treat
Indulge in the comforting flavors of autumn with this delectable vegan pumpkin pie recipe. Bursting with pumpkin spice and rich, creamy textures, it's the perfect dessert for any occasion.
Ingredients:
For the Crust:
* 1 1/2 cups all-purpose flour, plus more for dusting
* 1/4 cup vegan butter, chilled and cubed
* 1/4 cup cold water
* 1 teaspoon apple cider vinegar
For the Filling:
* 1 (15-ounce) can pumpkin puree
* 1 (12-ounce) can full-fat coconut milk
* 1/2 cup maple syrup
* 1/2 cup packed light brown sugar
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground ginger
* 1/8 teaspoon ground cloves
* 1/2 teaspoon salt
Instructions:
1. Make the Crust:
- In a large bowl, combine the flour and salt.
- Add the cubed vegan butter and use your fingers or a pastry blender to work it into the flour until the mixture resembles coarse crumbs.
- Stir in the cold water and apple cider vinegar until the dough just comes together.
- Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Prepare the Filling:
- In a large bowl, whisk together the pumpkin puree, coconut milk, maple syrup, brown sugar, spices, and salt.
3. Assemble the Pie:
- Preheat oven to 350°F (175°C).
- On a lightly floured surface, roll out the dough to a 12-inch circle.
- Transfer the dough to a 9-inch pie plate and trim the edges.
- Pour the pumpkin filling into the pie crust.
4. Bake:
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the pie cool completely before serving.
5. Serve:
- Garnish with whipped coconut cream or vegan ice cream, if desired. Enjoy!
Tips:
* For a gluten-free crust, use gluten-free all-purpose flour.
* If you don't have a pie plate, you can bake the pie in a 9x13 inch baking dish.
* To prevent the crust from over-browning, cover the edges with aluminum foil during the last 15 minutes of baking.
* The pie can be stored in the refrigerator for up to 3 days.