Vegan Pumpkin Pie Recipe

Add canned pumpkin coconut milk brown sugar maple syrup cornstarch pumpkin pie spice vanilla extract and salt to your blender and blend until smooth.

Vegan pumpkin pie recipe. Cover the baking sheet with a baking mat or foil and bake the pumpkin halves in the oven at 350 f. Heat oven to 180c 160c fan gas 4. Toss the pumpkin or squash in a little oil on a baking tray.

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. Let the pumpkin pie cool down completely on the counter. Blend until sugar and arrowroot are completely dissolved.

Add pumpkin puree pumpkin pie spice and salt. 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. Bake the vegan pumpkin pie for 50 minutes.

Preheat oven to 375 degrees f 190 degrees c. If the crust becomes too brown you can cover the pie with aluminium foil but for me it worked perfectly without the aluminium foil. Combine almond milk sugar and arrowroot powder in a blender.

Blend until completely smooth. Pour into the pie shell. Pour the pumpkin mixture into the pie crust.

Pour the pumpkin pie filling into your pie crust spread evenly with an offset spatula and bake uncovered for 45 minutes. In a powerful blender or food processor combine all the ingredients for the pumpkin pie filling. At 45 minutes check for doneness.