desserts Recipes

Simple Vegan Pumpkin Pie

Easy & Delicious Vegan Pumpkin Pie Recipe

Autumn & Winter is pumpkin season and what better way to celebrate than with this decadent American dessert.

If you haven’t tried a slice of pumpkin pie before then you really are missing out. It’s thick, creamy and full of winter spices.

Simple Vegan Pumpkin Pie

Simple Vegan Pumpkin Pie Easy & Delicious Vegan Pumpkin Pie Recipe Autumn & Winter is pumpkin season and what better way to celebrate than with this decadent American dessert. If you haven’t tried a slice of pumpkin pie before then you really are missing out. It’s thick, creamy and full of winter spices. Vegan... Print This
Serves: 8-10 people
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Pumpkin Puree - 1 1/2 Cups
  • Tinned Coconut Milk - 1 Cup
  • Maple Syrup - 3 Tbsp
  • Brown Sugar - 2 Tbsp
  • Cornflour - 1/4 Cup
  • Vanilla - 1 Tsp
  • Cinnamon - 1 1/2 Tsp
  • Ginger - 1 Tsp
  • Nutmeg - 1 Tsp
  • Allspice - 1/2 Tsp
  • A pinch of Clove
  • Salt - 1/2 Tsp
  • Pecans for decoration
  • 1 Shortcrust Pastry Pie Base (blind baked)

Instructions

  1. Preheat oven to Gas Mark 7 / 220C
  2. Place all the ingredients into a food processor and mix. (You can mix in a bowl if you don’t have a processor, just sieve the flour into the bowl and mix until smooth).
  3. Pour into the pastry base and place in the oven for 35 – 40 minutes.
  4. Once baked, leave to cook before decorating with pecan nuts.
  5. Serve with non-dairy cream or ice cream.

 

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