As the crisp chill of autumn pervades the air, it brings with it the seasonal allure of pumpkins, cloaked in hues of orange and gold. But this bounty isn’t just for jack-o’-lanterns and Halloween revelries, it’s also the foundation of our beloved classic dessert – the pumpkin pie. However, our rendition this time carries a twist. Welcome to our culinary exploration of the ‘Vegan Pumpkin Pie,’ a dessert that marries tradition with the principles of veganism. This article unwraps the recipe for a delectable pumpkin pie that is 100% vegan, harnessing the richness of plant-based ingredients, without sacrificing the creamy, spicy essence that makes this dessert an autumnal favorite. Whether you’re a seasoned vegan, someone with dietary restrictions, or a curious epicurean, this scrumptious recipe is sure to delight your palate and broaden your culinary repertoire. Get ready to embark on a flavorful journey that respects your dietary preferences without compromising on taste. Because, in our kitchen, everyone deserves a slice of the pie.
- 1 pre-made pie crust
- 1 cup pumpkin puree
- 1/2 cup coconut cream
- 1/2 cup maple syrup
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- Vegan whipped topping
- Preheat the oven to 375°F. In a medium bowl, whisk together the pumpkin puree, coconut cream, maple syrup, cornstarch, vanilla extract, and pumpkin pie spice.
- Pour the mixture into the pre-made pie crust.
- Bake for 45-50 minutes, or until the filling is set.
- Let the pie cool for at least 1 hour before slicing and serving with a dollop of vegan whipped topping.