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. You could drizzle the dough with a bit more ice cold water if needed. That means it’s gluten-free, no sugar added, soy-free, dairy-free, and paleo. Hi, I loved this recipe for pumpkin pie. In a mixing bowl, combine flour, salt, sugar, and cinnamon. Cover the dough with plastic wrap and refrigerate for 1 hour. Place your pie crust into the fridge while you prepare your pie filling. Ingredients: Pumpkin Puree – a can of pumpkin puree. You can also use fresh homemade pumpkin purée. Hi Connie, so glad you liked the recipe! Allow to cool on the counter until it reaches room temperature and then place into the fridge for at least 4 hours or overnight until set. Thanks Alison. ★☆ You can either purchase an already made gluten-free unbaked pie crust, or you can make your own. Storing: Keep your pie stored in the fridge (covered) where it will keep for up to a week. About Me →. Everyone agreed it was the best pumpkin pie we have had in our lives! When you remove the pie from the oven, it will still be quite wobbly in the center, this is completely fine, it will firm up when cooling. To make a vegan graham cracker crust, gather your ingredients: graham cracker crumbs, brown sugar, melted vegan … This pumpkin pie cake recipe only takes 3 ingredients, which you probably have in your pantry. It’s a simple but super sweet mix of pumpkin puree, date paste, and a whole tablespoon of pumpkin pie spice. You just need to make sure that your freshly made pumpkin purée isn’t too wet. Here are some funny ideas on. Place into the oven to bake for 60 minutes at 350°F. (It must be equivalent to 15 oz and you should not use pumpkin pie filling in place of puree) Cinnamon - to taste. Pulse several times. Maple Syrup: You can switch this with a different kind of syrup if you like. Please do us a favor and rate the recipe as well as this really helps us! All of the pies are very easy and use very few ingredient. To achieve this, let your homemade pumpkin purée stand in a strainer so any excess water can drain off. Your email address will not be published. Pumpkin Oat Cookies. I used a homemade pie crust, but feel free to use a store-bought crust. Published: Oct 3, 2020 Modified: Oct 3, 2020 by Alison Andrews This post may contain affiliate links. My family, non-vegan, ate this pie up in seconds. This delicious recipe is featured on The Healthy Chef Recipes App, recently updated with NEW celebration recipes, just in time for the festive season! Add the vegan butter, white sugar and brown sugar to the bowl of a stand mixer and cream them together and then add in the vanilla and pumpkin purée. The sugar can also be slightly reduced if you prefer. Cream cheese not only gives this pie delicious flavor, but a nice creamy texture too! This is a summary of the process to go along with the process photos. ... 3 Ingredient … BROWNING: In these photos, we tented the pie with foil at the 40 minute mark. I had never encountered it in South Africa where I’m from. (Many of these three-ingredient vegan cookie recipes are gluten-free as well.) Let it cool completely and chill/firm up in the fridge as usual. I’ve tried many and this was by far the best. Pour this out over your pie crust and smooth down with the back of a spoon. Pour the filling into your crust. (It is an optional thing) Coconut palm sugar - 1/4 to 1/2 cup. Alternatively, if you want to save time in this recipe, you can use a store-bought unbaked 9-inch pie crust. I love your recipe and I made the pie last night. I just a question, what kind of tool are you using to put the vegan whipped cream? Comment Policy: Your feedback is really appreciated! Pumpkin Purée: The easiest option is to use canned pumpkin purée. Stunning and incredible. Thanks so much for sharing Rachael! 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. Did you add some food coloring? *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. Traditionally, I’ve always used the recipe on the back of the pumpkin tin. Happy Thanksgiving! The filling should be darker in color and almost firm with just a little jiggle to the center. Hi! The filling should also be a little puffed and it should have cracked along the sides between the edges of the crust and the filling. It prevents the pie and the crust from over-browning while allowing it to bake for the full 60 minutes, so that it bakes through and sets perfectly. 10/10. Rude or insulting comments will not be accepted. In a large pot over medium heat, add in all of the brown sugar, cornstarch, pumpkin pie spice, and salt. The recipe itself was easy to follow, and man, it just knocked our socks off. It must be similar in consistency to what you would get in a can. Bake it in a 13x9-inch baking pan and it's ready to travel! Spoon mixture into crust. You can also throw chocolate chips, walnuts, or pecans into the batter if you’d like. I also used fresh pumpkin to make my filling for this recipe. Unroll pie crust per package instructions; place in 9″ pie plate. Add canned pumpkin, coconut milk, brown sugar, maple syrup, cornstarch, pumpkin pie spice, vanilla extract and salt to your blender and blend until smooth. ★☆ There is no coconut flavor in the end result. This vegan pumpkin pie requires just 10 ingredients, 10 minutes to prepare and 1 hour to bake! This recipe was originally posted in 2016. 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