Recipe Pumpkin Pie Vegan

Set aside to cool.

Recipe pumpkin pie vegan. Add canned pumpkin coconut milk brown sugar maple syrup cornstarch pumpkin pie spice vanilla extract and salt to your blender and blend until smooth. If you don t have a blender then just add all ingredients to a mixing bowl and use a hand whisk to whisk it until smooth. Toss the pumpkin or squash in a little oil on a baking tray.

Bake the vegan pumpkin pie for 50 minutes. Preheat your oven to 350 f. The most perfect vegan pumpkin pie recipe ever.

Roast until soft enough to squash with the back of a fork this can take between 40 mins and 1 hr depending on the type of pumpkin or squash you use. With canned pumpkin purée it s a convenient and time saving choice as you can find this ingredient in most stores. The best vegan pumpkin pie filling this dairy free filling couldn t be easier.

If the crust becomes too brown you can cover the pie with aluminium foil but for me it worked perfectly without the aluminium foil. All the ingredients are whisked together in a large bowl then poured into the pre baked crust. The perfect pumpkin pie needs the perfect pumpkin purée.