Fall is upon us, and what better way to celebrate than with a warm and delicious pumpkin pie? But wait, for those of us who prefer plant-based diets, finding the perfect vegan pumpkin pie recipe can be a daunting task. Well, fear not my friends, because we have not one, but two amazing vegan pumpkin pie recipes to satisfy your autumn cravings.
First up, we have a Vegan Pumpkin Pie with Rustic Crust from Vegan Richa. This recipe is perfect for those who love a classic pumpkin pie with a twist. Let’s start with the crust. In a mixing bowl, combine flour, sugar, salt, and vegan butter until crumbly. Slowly add ice water until the dough comes together, then press into a disc and chill for at least 30 minutes. Once chilled, roll out the dough and transfer it into a pie dish.
Next, onto the filling. In a blender, combine drained, canned pumpkin, coconut milk, sugar, vanilla extract, cornstarch, cinnamon, nutmeg, ginger, and salt, until well combined. Pour the mixture into the pie crust and bake at 400°F for 15 minutes before lowering the temperature to 350°F and baking for an additional 40-50 minutes. Let the pie cool before serving with a dollop of vegan whipped cream.
If you’re short on time and looking for a quick and easy recipe, look no further than this Four Ingredient Vegan Pumpkin Pie from a vegan recipe blogger. Yes, you read that right, only four ingredients! Let’s get started. In a mixing bowl, combine canned pumpkin, maple syrup, cornstarch, and pumpkin pie spice until well combined. Pour the mixture into a pre-made graham cracker crust and bake at 350°F for 50 minutes. Let the pie cool before serving with a drizzle of maple syrup.
Now that you have two amazing vegan pumpkin pie recipes to choose from, why not bring them both to your next fall gathering? Not only will you impress your friends and family with your baking skills, but you’ll also show them that vegan desserts can be just as delicious, if not more so, than their non-vegan counterparts. Happy baking and happy fall, y’all!
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