Recipe Pumpkin Pie Vegan

It s made with pumpkin purée traditional pumpkin pie spices maple syrup vanilla and a few special ingredients that add richness and depth.

Recipe pumpkin pie vegan. Set aside to cool. Spray a 9 pie pan with cooking spray and set aside. Roll the dough out to 12 inches in diameter.

In a food processor add pecans oats sugar and salt and pulse until coarsely chopped. Grease a 9 pie plate with cooking spray. Many of them are accidentally vegan just check the ingredients to make sure.

Cover the baking sheet with a baking mat or foil and bake the pumpkin halves in the oven at 350 f. Toss the pumpkin or squash in a little oil on a baking tray. Next take them out of the oven allow to cool and scoop out the pulp.

Add the pumpkin coconut milk brown sugar cornstarch maple syrup vanilla extract pumpkin pie spice cinnamon and salt to a blender or a large bowl. Cut the butter and coconut oil in small pieces about 1 tablespoon in size and add to the dry ingredients. Use a fork and pierce the pumpkin to make sure they re well cooked.

All the ingredients are whisked together in a large bowl then poured into the pre baked crust. Generously grease a 9 inch pie plate with vegan butter or margarine. The ideal time would be 1 or 1 hours.

Add canned pumpkin coconut milk brown sugar maple syrup cornstarch pumpkin pie spice vanilla extract and salt to your blender and blend until smooth. In a small bowl combine the flour sugar and salt. In a food processor combine the pumpkin puree with the maple syrup brown sugar vanilla extract salt coconut milk ground cinnamon ginger nutmeg cloves and cornstarch.