Delicious Vegan Pumpkin Pie 

Easy-to-Make Vegan Pumpkin Pie: A Classic Recipe

Sensational Vegan Pumpkin Pie: A Plant-Based Delight

Introduction:

Indulge in the comforting flavors of this classic vegan pumpkin pie, reimagined with a touch of modern flair. This delightful dessert features a creamy pumpkin filling infused with warm cinnamon spice, nestled in a flaky vegan crust. It's the perfect way to end a meal on a sweet note.

Key Features:

• Vegan and dairy-free

• Easy to prepare

• Packed with flavor and nutrients

• Perfect for autumn and winter

• Customizable with different crust and filling options

Ingredients:

For the Pie Crust:

• 1 cup + 2 tablespoons all-purpose flour (145g)

• 1 tablespoon granulated sugar

• ½ teaspoon salt

• ¼ cup (55g) solid coconut oil

• 4 tablespoons ice water

For the Filling:

• 15 ounces (425g) canned pumpkin purée

• 1 cup (240ml) full-fat unsweetened coconut milk

• ¾ cup (150g) light brown sugar

• ¼ cup (60ml) maple syrup

• ¼ cup (32g) cornstarch

• 1 teaspoon vanilla extract

• ½ teaspoon salt

• Pinch of nutmeg (optional, for added warmth)

For Serving:

• Vegan whipped cream

Instructions:

1. Preheat the Oven: Preheat your oven to 220°C/200°C Fan/Gas 7.

2. Prepare the Pie Crust:

   • Combine flour, sugar, salt, and pumpkin pie spice (if using) in a food processor. Pulse until combined.

   • Add solid coconut oil and pulse until the mixture is crumbly.

   • Add ice water and pulse until the dough forms a ball.

   • Transfer the dough to a floured surface and roll it out into a circle wider than your 9-inch pie dish.

   • Spray your pie dish with non-stick spray and carefully transfer the crust to the dish. Tuck the edges in and trim any excess dough.

   • Place the pie crust in the fridge while you prepare the filling.

3. Make the Filling:

   • Combine pumpkin purée, coconut milk, brown sugar, maple syrup, cornstarch, vanilla extract, and salt in a blender. Blend until smooth.

4. Assemble and Bake:

   • Pour the filling into the prepared pie crust and smooth it out.

   • Bake in a preheated 350°F (175°C) oven for 60 minutes, or until the filling is set and the crust is golden brown. After 40 minutes, tent the pie with foil to prevent over-browning.

   • Let the pie cool on the counter before placing it in the refrigerator to set completely, for at least 4 hours or overnight.

5. Serve: Serve the vegan pumpkin pie with vegan whipped cream.

Tips:

• For a richer flavor, use dark brown sugar instead of light brown sugar.

• You can substitute other types of milk for coconut milk, but full-fat options will provide a creamier texture.

• For a thicker filling, increase the amount of cornstarch by 1 tablespoon.

• If you prefer a sweeter pie, add an extra tablespoon of maple syrup or brown sugar.

• To make a gluten-free pie, use a gluten-free pie crust.

Enjoy this sensational vegan pumpkin pie!