VEGAN PUMPKIN PIE RECIPE BY TASTY
Here's what you need: all-purpose flour, salt, sugar, coconut oil, ice water, pumpkin puree, brown sugar, maple syrup, pumpkin spice, vanilla extract, almond milk, cornstarch, coconut oil, non-dairy whipped cream
Provided by Luisa Campos
Categories Desserts
Yield 8 servings
Number Of Ingredients 14
Steps:
- Mix the flour, salt and sugar in a bowl. Incorporate and cut the coconut oil into the flour with a fork or a pastry cutter. Then add water as needed, don't use more than needed. When the crust mixture comes together, wrap in plastic and take it to the fridge for at least 30 minutes
- Preheat the oven to 350°F (275°C).
- Mix all the ingredients for the filling in a bowl with spoon or in a blender.
- Take out the pie crust and roll out until it reaches the size of your mold, it should be bigger than the mold. If it breaks don't worry, just use your fingers to fix it.
- Transfer the pie crust to the greased mold and pour in the filling.
- Bake in the oven for one hour. It should jiggle a little. When the time is over, just turn off the oven and leave the pie right there for 30 minutes. Then take it out from the oven and refrigerate for at least 2 hours
- Serve with non-dairy whipped cream or just enjoy it like it is.
- Enjoy!
Nutrition Facts : Calories 233 calories, Carbohydrate 29 grams, Fat 12 grams, Fiber 2 grams, Protein 2 grams, Sugar 10 grams
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