Heavenly delicious vegan pumpkin pie, that is perfectly spiced and has a nice, creamy filling.
This pumpkin pie is so amazing! It is completely vegan, refined sugar free and is incredibly creamy and so delicious. This one is really simple to make, so you have to try it!
Up to last year we never used pumpkins for desserts, we were used to making only savoury dishes with it and had no idea what we were missing! There are so many different kinds of desserts that you can make with pumpkins and they are all so good. Pumpkins are a really great ingredient, because they are naturally very sweet, so there is no need to add a lot of sugar and they are really creamy and make dessert very moist and are really a perfect dessert ingredient. Pumpkin pie is now one of our favourite fall desserts. There is just nothing better then a nice piece of pumpkin pie and some hot cocoa on an autumn day. It is just so perfect for this time of the year! It tastes amazing and it makes the whole house smell like fall.
We topped our pie with a little bit of coconut whipped cream and sprinkled some cinnamon on it to make it even better. But it’s also amazing without any toppings, because the cream is nicely spiced and so full of flavour.
If you love pumpkins as much as we do, make sure to also check out our other recipes with pumpkins!
Vegan pumpkin pie
- 180 g flour
- 1 teaspoon baking powder
- 20 g coconut sugar
- 45 ml water
- 60 g vegan margarine
- 250 g cooked pumpkin
- 150 ml rice milk
- 15 g maple syrup
- 7 g cocoa butter
- 15 g coconut sugar
- 1 teaspoon corn starch
- 1 teaspoon gingerbread spice mix
- Firstly mix flour, baking powder and coconut sugar.
- Add water and margarine and mix it all together really well and form a ball.
- Put it in the fridge for around 30 minutes.
- Put crust in a pie pan.
- Mix all of the ingredients for the cream in a blender and pour it on crust.
- Bake on 180°C(350F) for 30-40 minutes.
- You can store pie in fridge for up to 3 days.