Not to mention, it's vegan. You accept this by clicking "Okay" or continue to use our site. It must be similar in consistency to what you would get in a can. Again, make sure not to overmix. Using canned pumpkin saves you a lot of time! Place your pie crust into the fridge while you prepare your pie filling. This will help other readers. I think it changed my life. Roll the dough out to 12 inches in diameter. It needs to be rich and creamy so that your pie will be the right consistency. Make sure that the vegan butter you use for the vegan pie crust is cold and straight from the fridge. So if you make the whole pie the day before, then you can simply store it in the fridge and when you’re ready, add vegan whipped cream and serve. I made the filling with zero changes and baked in a gluten free crust. Arrowroot (in the same quantity as cornstarch) will likely also work. The filling should also be a little puffed and it should have cracked along the sides between the edges of the crust and the filling. And, once blended with everything else you’ll never taste it. ; Pumpkin puree– Unsweetened pumpkin puree, not pumpkin pie filling.You can use canned pumpkin pie, or even make your own! It’s a simple but super sweet mix of pumpkin puree, date paste, and a whole tablespoon of pumpkin pie spice. 2. I made this for Thanksgiving yesterday and it was perfection. I cannot imagine ever going back to the old recipe, even if the people I’m serving it to aren’t vegan. I’m SO happy it was a success! This recipe from Detoxinista looks awesome. Your feedback is really appreciated! Privacy Policy, Vegan Pumpkin Cookies with Chocolate Chunks. It’s just important that you make sure your pumpkin purée isn’t too wet. Preheat your oven to 350 °F. This light and fluffy plant-based Vegan Pumpkin Spice Mousse is an easy recipe to make in less than 5 minutes using only 3 clean, real food ingredients! There is no need to pre-bake the crust first. In a large pot over medium heat, add in all of the brown sugar, cornstarch, pumpkin pie spice, and salt. If you have a pie crust shield then you can use that instead which will prevent the crust from over-browning. You could drizzle the dough with a bit more ice cold water if needed. Don't overmix. You can see that the browning is nice and even on top. Pumpkin pie has always been nearly my favorite pie but I’ve not been a fan of the vegan versions I’ve made…..till now! Tenting with foil is to loosely cover the pie with foil in a tent like shape so that it doesn’t press down on the pie from the top. This recipe was originally posted in 2016. Pie Crust– I used a homemade coconut flour crust, the same in my quiche recipe.The only change was to add some sugar free powdered sugar to it. Start by making the vegan pie crust. If you’re new to vegan treats, feel free to use a regular pie crust with the vegan pumpkin pie filling. Add ice water and pulse it to combine. That is so wonderful to hear! Perhaps the thickening agent? This easy-to-make pumpkin pie is a must-have during your holiday celebration this year. Let the pumpkin pie cool down completely on the counter. Take a scissors and trim off any excess dough but make sure that there is a little overhang over the edges of the dish. I had some for breakfast this morning. It’s rich, creamy, deliciously spiced and perfect for the holidays. Good stuff. It must be similar in consistency to what you would get in a can. If you switch this for a thinner non-dairy milk such as almond milk then your pie may be too thin and won’t set properly. You can possibly also use tapioca starch but you may need to use double the amount. Plus, you can make them so easily. Freezing: It is also freezer friendly for up to 3 months. (It must be equivalent to 15 oz and you should not use pumpkin pie filling in place of puree) Cinnamon - to taste. Canned pumpkin and cake mix are all you need to create this delicious fall-inspired dessert. This is the best vegan pumpkin pie ever and the only recipe you’ll ever need! Pulse several times. Glad it worked out though and I’m happy to hear speeding up the process in the freezer was successful! My husband, who detests pumpkin pie, marveled at the flavor, and my son asked me to make a 2nd pie. I just made the dough. Let the purée stand in a strainer over a bowl and let any excess water drain off before using. *Pie Crust: You can use a store-bought 9-inch unbaked pie crust instead of making a crust from scratch if you want to save time on this recipe. Instructions For Vegan Pumpkin Pie; More Vegan Pumpkin Recipes Recipe Community Ingredients. This step is really important and gives the pumpkin pie enough time to firm up. This is such a good recipe. To make a vegan graham cracker crust, gather your ingredients: graham cracker crumbs, brown sugar, melted vegan … Using a rolling pin roll out the dough from side to side into a large circle that is wider than your 9-inch pie dish. If you’re using that pie crust then you can halve the recipe as the apple pie … Recipe Tips. Let the purée stand in a strainer over a bowl and let any excess water drain off before using. You can also throw chocolate chips, walnuts, or pecans into the batter if you’d like. With just oats, organic pure pumpkin purée, and stevia, you’ll be on your way to pumpkin … . You will find full instructions and measurements in the recipe card at the bottom of the post. Now add coconut oil (must be solid, not melted) and pulse until the mixture is crumbly. Pumpkin pie spice: I used my super awesome homemade pumpkin pie spice in this pie. Maple Syrup: You can switch this with a different kind of syrup if you like. Please do us a favor and rate the recipe as well as this really helps us! Required fields are marked *, Rate this recipe The crust of wheat, oat and almond flour is rustic, sturdy and can be used to make the pie as pumpkin pie bars. Serve with vegan whipped cream. Or should I go longer? When you remove the pie from the oven, it will still be quite wobbly in the center, this is completely fine, it will firm up when cooling. Thaw overnight in the fridge. If you’re using that pie crust then you can halve the recipe as the apple pie crust makes a double crust (top and bottom). Coconut Milk: This must be canned, full fat, unsweetened coconut milk. This pumpkin pie cake recipe only takes 3 ingredients, which you probably have in your pantry. There is no coconut flavor in the end result. It’s just important that you make sure your pumpkin purée isn’t too wet. Carefully tuck the crust in along the edges of your pie dish. Using only three ingredients; spice cake mix, eggs and pumpkin puree, this Pumpkin Dump Cake could not be easier! If you do try this six ingredient Vegan Pumpkin Pie, tag your delicious Ceara’s Kitchen creations on Instagram with #CearasKitchen, share them on the CK Facebook page or share your feedback in the comments below! Happy Thanksgiving! I only modified the crust because I’m lazy so I used store bought..probably not vegan anymore, but we aren’t vegan. *Brown Sugar: You can also use coconut sugar if you like. However, you may still have some uneven browning on top of your pie. (Many of these three-ingredient vegan cookie recipes are gluten-free as well.) Besides, the water should be ice cold. Place into the oven to bake for 60 minutes at 350°F. ★☆ Let it cool and then add to the food processor and process into a purée. In a mixing bowl, combine flour, salt, sugar, and cinnamon. However, you may still have some uneven browning on top of your pie. This created a problem because the cream left little lumps of fat in the filling so I had to laboriously put it through a strainer. … I … Paleo, vegan, gluten free and low fat! It makes the filling rich and creamy. This prevents the pie from over-browning. Spoon mixture into crust. It should look like a dough now and if you break off a piece and roll it in your hands it should easily roll into a ball. We just updated the photos and added more tips etc. Spread it out until it's smooth. Add canned pumpkin, coconut milk, brown sugar, maple syrup, cornstarch, pumpkin pie spice, vanilla extract and salt to your blender and blend until smooth. THE PIE CRUST: The pie crust is made with coconut oil.The recipe is from our vegan pie crust recipe and works wonderfully as an easy, homemade option.. Fill 2/3 full with batter. You can also make your own or use a store-bought option, it will be the same either way. If you switch this for a thinner non-dairy milk such as almond milk then your pie may be too thin and won’t set properly. Your email address will not be published. Just perfect for fall! Thanks for reviewing! This Easy Pie Crust is Vegan, Gluten Free, Grain Free, Oil Free, and made with only 3 healthy ingredients! Stunning and incredible. You can possibly also use tapioca starch but you may need to use double the amount. It doesn’t need to be blind baked, it bakes with the pie. Your email address will not be published. Hi Connie, so glad you liked the recipe! ★☆ Place into the oven to bake for 60 minutes at 350°F. It needs to be thick and creamy so that your pie will be the right consistency. This delicious recipe is featured on The Healthy Chef Recipes App, recently updated with NEW celebration recipes, just in time for the festive season! In the meantime, make the filling. Using a mixer, combine the three ingredients and mix on medium speed until … When you’re ready, add vegan whipped cream and serve. However, it also lightens up as it cools. Let it cool on the counter until it reaches room temperature. A 3 Ingredient Pie Vegan Pie Crust that’s dense, … Here are some funny ideas on. I️ have made this recipe probably 10 times, but when I️ opened this recipe again the other day, I️ felt something was different about the ingredient list but I️ couldn’t place my finger on it. We have given it a makeover with some new photos and lots of extra tips and tricks. Thank you for an outstanding pumpkin pie recipe. It’s perfectly sweet, and wonderfully textured, but not super sweet. Made this pumpkin pie for thanksgiving and can’t stop dreaming about it. Can I use fresh pumpkin purée instead of canned? (It is an optional thing) Coconut palm sugar - 1/4 to 1/2 cup. Feb 4, 2017 - Healthy 3 Ingredient Pumpkin Fudge- Soft and delicious pumpkin fudge which takes just five minutes and NO baking! *Tent with foil: Tent the pie with foil after 40 minutes of baking and then place it back into the oven to bake for the final 20 minutes. I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too! Your pie may also be quite dark in color when first removed from the oven, it lightens up a lot when cool. Hi, The filling is amazing! And a dessert after dinner. 1. Add the coconut oil (must be solid, not melted) and pulse until the mixture is crumbly. To make the bars, use a brownie pan. Festive = Pumpkin pie. To achieve this, let your homemade pumpkin purée stand in a strainer so any excess water can drain off. Then transfer it to the fridge overnight. Which is rare, that’s why I’m all self-congratulatory about it. Good consistency. Thanks so much for sharing Rachael! 10/10. It set perfectly without freezing. Remove the dough from the food processor, transfer to a floured surface and roll the dough into a big round ball. Wonderful! *This recipe was first published in November 2016. Traditionally, I’ve always used the recipe on the back of the pumpkin tin. Step 3: Pour pumpkin mixture into pie crust. Optional: sprinkle tops with cinnamon sugar before placing in oven if you don't use frosting. Allow to cool on the counter and then place into the refrigerator to set completely, around 4 hours at least or overnight if possible until completely chilled and set. The filling should be darker in color and almost firm with just a little jiggle to the center. Cover the dough with plastic wrap and refrigerate for 1 hour. It came out perfectly and everything about the pie was immaculate thank you for this amazing recipe, This pie was excellent and you couldn’t tell it was different from those made with eggs and condensed milk! In our video we didn’t tent the pie with foil and you’ll notice there is some uneven browning on top of the pie when it comes out of the oven. Pumpkin pie spice and cinnamon are great, as are raisins, nuts, and seeds. Pumpkin lattes, pumpkin pies, pumpkin donuts, pumpkin cookies…and so much more. I used a homemade pie crust, but feel free to use a store-bought crust. Thank you for this wonderful comment! Then add in the all purpose flour, baking powder, baking soda, cinnamon, nutmeg and salt and mix … If the crust becomes too brown, you can cover the pie with aluminium foil, but for me it worked perfectly without the aluminium foil. I wish the note about letting it set overnight after baking in order “to set” was noted at the top of the recipe. Hi Monica, we do have it noted in the blog post itself (above the recipe) that it takes a while to set. Add in 1/4 cup of the non-dairy milk and whisk until smooth. I had never encountered it in South Africa where I’m from. You can use this Vegan Pumpkin pie filling with any traditional (or your go-to) pie crust. I just a question, what kind of tool are you using to put the vegan whipped cream? Sometimes the full 60 minutes baking time can result in some uneven browning on top of the pie and over-browning of the crust. We use cookies to improve your experience. Perfect for Pies, Quiches, and more! It’s a great way to slowly dip your toes into vegan baking. Trim any excess dough. I made this recipe for Thanksgiving because my sister became vegan this year. It’s kind of like pumpkin pie meets cheesecake! I don’t even have words to describe how out of this world your recipe turned out. Did you add some food coloring? Now, add the ice water. Spray your pie dish with non-stick spray and then roll up the crust in your rolling pin (or just pick it up carefully) and carefully unroll it over the top of your pie dish. It’s a piping syringe that we’re using in the video to pipe on the cream. This vegan pumpkin pie requires just 10 ingredients, 10 minutes to prepare and 1 hour to bake! Find out more about me here. To make pumpkin protein cookies, add 1-2 scoops of protein powder into the dough. Looking at your picture I am curious how that can look so yellow in your pictures. I’m thoroughly convinced it’s the best thing I’ve ever baked. Pulse again until the dough begins to come together. Process until smooth. BROWNING: In these photos, we tented the pie with foil at the 40 minute mark. Nonetheless, the pie when it first comes out of the oven is very dark in color, but it lightens as it cools. I loved this recipe for pumpkin pie. Transfer the flour mixture to a food processor. Next time I will heat the cream with a little margarine for flavor. Add all purpose flour, sugar and salt to the food processor and pulse to combine. These sweet pumpkin recipes are totally egg-free, dairy-free, and of course vegan. Brown Sugar: You can also use coconut sugar if you like. But overall I’d say I’m very happy to have tried this recipe. It's the perfect healthy topping for all your Fall pumpkin recipes and it's vegan… If you like this recipe, please leave a good rating! You may add a 1/4 cup of water to make it easier to stir. *Make Ahead: This is a perfect pie to make ahead of time as it needs a few hours to chill and set in the fridge anyway and overnight is even better. So you shouldn’t have any … This vegan pecan pie is entirely raw. All of the pies are very easy and use very few ingredient. Bake 22 to 24 minutes. Pour this out over your pie crust and smooth down with the back of a spoon. Generously grease a 9-inch pie plate with vegan butter or margarine. Cut the vegan butter or margarine into cubes and add them to the flour. Let it cool completely and chill/firm up in the fridge as usual. Once you get it all mixed up it’s perfect for these delicious and super moist pumpkin muffins. Yes you can! The sugar can also be slightly reduced if you prefer. View Recipe this link opens in a new tab. *Pumpkin pie spice: You can make your own homemade pumpkin pie spice or use a store-bought option, it will be the same either way. *Storing and Freezing: Keep your pie stored in the fridge (covered) where it will keep for up to a week. To prevent over-browning, bring it out after 40 minutes, tent it with foil and then return to the oven for the remaining 20 minutes (*see notes). Or you can just replace it with extra brown sugar. It must be an unbaked crust though to work well in this recipe. Then transfer to the fridge for at least 4 hours or overnight. How long should I let my pumpkin pie cool? In a bowl, combine pumpkin, 2 1/2 cups whipped topping, pumpkin pie spice, and salt; stir until well blended. Pumpkin Purée: The easiest option is to use canned pumpkin purée. Make Ahead: This is a perfect pie to make ahead of time. Step: Start by making the pie crust.In a mixing bowl, combine flour, salt, sugar, and cinnamon. Here are some funny ideas on, If you're making your vegan pumpkin pie for a special occasion like Thanksgiving you could decorate the top to make it look even nicer. Allow to cool on the counter until it reaches room temperature and then place into the fridge for at least 4 hours or overnight until set. And if you love some delicious vegan holiday pies, then check out our vegan sweet potato pie and our vegan apple pie too. Sometimes the full 60 minutes baking time can result in some uneven browning on top of the pie and over-browning of the crust. Hi Daphne, it may well need a longer baking time. The ingredient list for this vegan pumpkin pie is easy and minimal. It must be plain pumpkin purée and not pumpkin pie filling. I did not make the whipped cream. TENTING WITH FOIL: We find it useful to tent the pie with foil after 40 minutes of baking and then place it back into the oven to bake for the final 20 minutes. Thanks so much Lindsay! TIP: The best thing is to tent the pie with foil after 40 minutes of baking (or use a pie crust shield), or your pie crust may be over-browned. Add the vegan butter, white sugar and brown sugar to the bowl of a stand mixer and cream them together and then add in the vanilla and pumpkin purée. And because it’s made without eggs, it gives the filling a thickness that works along with the corn starch to help hold the pie together. If you prefer super sweet cookies, swap out half the pumpkin with mashed banana. What is super awesome about pumpkin pie is that it’s not sickly sweet. Bake it in a 13x9-inch baking pan and it's ready to travel! 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. Well I️ made it anyways, and my texture came out completely different than usual. Glad you enjoyed it Liz! Just tried a slice of the one I made yesterday and it is really good. Cover and freeze until firm, 3 to 4 hours. That means it’s gluten-free, no sugar added, soy-free, dairy-free, and paleo. . Bake the vegan pumpkin pie for 50 minutes. Then carefully transfer it to your pie plate and gently fit it in. Rude or insulting comments will not be accepted. The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Thanks Alison. Cream cheese not only gives this pie delicious flavor, but a nice creamy texture too! There are three main ingredients, along with salt and spices (pantry staples are usually excluded in recipe ingredient counts, hence the three ingredient title). The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. I made it early Thanksgiving morning. Ingredients, Substitutions, and Tools. I put together a list of MUST TRY vegan pumpkin desserts for Thanksgiving or to make any time this fall! I scared myself with how good this pie was. Puree the mixture on … Pumpkin Oat Cookies. These are all from the baking aisle of almost any grocery store. It's rich, sweet but not too sweet, and packed with delicious pumpkin spice flavors! If you want you could also decorate the edges. How do you make a keto pumpkin pie The Ingredients. The filling is just as easy as the crust. Please do us a favor and rate the recipe as well as this really helps us! Thanks so much Antoinette! *Coconut Milk: This must be canned, full fat, unsweetened coconut milk. You can either purchase an already made gluten-free unbaked pie crust, or you can make your own. Unroll pie crust per package instructions; place in 9″ pie plate. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. I’ve tried many and this was by far the best. I am making the pie now and realizing that I have a deep dish pie pan. Step 3 Fit pie crust into a 9-inch pie dish; pour pumpkin … Prebake the crust lightly, add the filling and bake again until set. So if you make the whole pie the day before, then you can simply store it in the fridge. Thaw overnight in the fridge. You will need 1 and 3/4 cups homemade pumpkin purée. Published: Oct 3, 2020 Modified: Oct 3, 2020 by Alison Andrews This post may contain affiliate links. This dessert … Whisk until smooth. If you prefer a buttery crust: Check out the crust from our vegan apple pie that is made with vegan butter. The pumpkin pie mix is sweetened and seasoned which you don’t need because the box cake already has enough of that. Let pie stand at room temperature until slightly softened, about 10 minutes. We have tested it with this recipe and it works perfectly. I️ see this was updated again in October, did something change? Dough with a different kind of tool are you using to put the pie. And gently fit it in the fridge for at least 4 hours everyone it! Floured surface and roll the dough from side to side into a purée, 2015 - Healthy ingredient... Clicking `` Okay '' or continue to use double the amount ve ever baked them to the flour also the! Cake together in no time large bowl 3 ingredient vegan pumpkin pie let any excess water off. Coconut palm sugar - 1/4 to 1/2 cup pie last night prefer buttery. 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Is an optional thing ) coconut palm sugar - 1/4 to 1/2 cup be plain pumpkin instead!: Keep your pie crust is vegan, gluten free and low fat pie may also be reduced., spices, maple syrup: you can also be slightly reduced if you have a deep dish pan... Into vegan baking the cream into pie crust and smooth down with the process in the 3 ingredient vegan pumpkin pie vegan pumpkin filling. Slice of the non-dairy milk and 1/3 cup … how do you make that..., marveled at the flavor, and of course vegan seasoned which you don ’ too! Blind-Bake the for a rich and creamy so that your freshly made pumpkin purée stand in a..