Vegan pumpkin pie
This vegan version of pumpkin pie is rustic and lucious. Can be made with canned or fresh pumpkin puree. The filling is well set after cooling, the crust is is crispy and the whole pie is easy to cut through.
6 Tbsp chilled coconut oil
1 1/4 cup whole wheat flour
1/4 tsp salt
4-6 Tbsp ice cold water
2 3/4 cups pumpkin puree
1/4 cup maple syrup
1/4 cup brown sugar
1/3 cup unsweetened plain almond milk
1 tbsp melted coconut oil
2 1/2 tbsp cornstarch
2 tsp pumpkin pie spice
1/4 tsp sea salt
In a large bowl, combine the flour, sugar, and salt. Add the chilled coconut oil and work it into the flour with your hands or food processor. Gradually, add the cold water, a tablespoon at a time, and knead just until the dough clumps
Shape into a disc. Wrap in cling film and refrigerate for at least 1/2 hour.
Once your dough is chilled, preheat oven to 350 degrees F (176 C) and prepare pie filling.
Add all pie ingredients to a blender and blend until smooth.
To roll out the crust, unwrap the disc and place it between two layers of wax paper . Use a rolling pin to roll it into the shape of your pie pan.
Transfer the crust to the pie pan with the help of the wax paper
Once you get the crust inverted, gently use your hands to form it into the pan, working the crust up along the sides.
Blind- bake at 375F for 30min. using baking beans. ( To ensure that your pie crust is fully baked and browned, and not soggy)
Pour filling into the pre-baked pie crust and bake for another 40 minutes. The filling will still be just a bit jiggly and have some cracks on the top.
Remove from oven and let cool completely before transferring to the refrigerator to fully set overnight.
Slice and serve with whipped cream and an additional sprinkle of pumpkin pie spice .
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