The dairy-free creamy pumpkin filling is just as good as, if not better than, its non-vegan counterpart. 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. Pumpkin Oat Cookies. This easy-to-make pumpkin pie is a must-have during your holiday celebration this year. Let it cool completely and chill/firm up in the fridge as usual. It prevents the pie and the crust from over-browning while allowing it to bake for the full 60 minutes, so that it bakes through and sets perfectly. Unroll pie crust per package instructions; place in 9″ pie plate. Everyone agreed it was the best pumpkin pie we have had in our lives! Your email address will not be published. This is such a good recipe. Brown Sugar: You can also use coconut sugar if you like. I loved this recipe for pumpkin pie. So I rushed the setting a bit by putting in the freezer for a couple of hours. 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! With just oats, organic pure pumpkin purée, and stevia, you’ll be on your way to pumpkin … How long should I let my pumpkin pie cool? The best way to do this is to place peeled and chopped pumpkin onto a parchment lined baking tray. Now add coconut oil (must be solid, not melted) and pulse until the mixture is crumbly. Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. Let the purée stand in a strainer over a bowl and let any excess water drain off before using. Coconut Milk: This must be canned, full fat, unsweetened coconut milk. It’s rich, creamy, deliciously spiced and perfect for the holidays. This pumpkin pie cake recipe only takes 3 ingredients, which you probably have in your pantry. I only recommend products that I personally love and use regularly. This dessert … You will find full instructions and measurements in the recipe card at the bottom of the post. *Maple Syrup: You can switch this with a different kind of syrup if you like, or replace it with a 1/4 cup extra brown sugar, or omit it altogether for a less sweet version. Thanks so much for sharing Rachael! In a bowl, combine pumpkin, 2 1/2 cups whipped topping, pumpkin pie spice, and salt; stir until well blended. Thaw overnight in the fridge. You just need to make sure that your freshly made pumpkin purée isn’t too wet. 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. Privacy Policy, Vegan Pumpkin Cookies with Chocolate Chunks. The mixture should have pea-sized clumps of butter throughout. . 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. Next time I will heat the cream with a little margarine for flavor. Take the dough out of the food processor and form it into a ball. The best way to do this is to place peeled and chopped pumpkin onto a parchment lined baking tray and bake at 350°F for 30 minutes (no oil or spices) until soft and cooked. This video shows how to make vegan pumpkin pie 3 ways. I made my usual crust with grape seed oil which is also vegan. Wonderful! Roll the dough out to 12 inches in diameter. We have given it a makeover with some new photos and lots of extra tips and tricks. 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. 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. You can possibly also use tapioca starch but you may need to use double the amount. Start by making the vegan pie crust. These are all from the baking aisle of almost any grocery store. You accept this by clicking "Okay" or continue to use our site. Make sure that the vegan butter you use for the vegan pie crust is cold and straight from the fridge. 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. Rude or insulting comments will not be accepted. Serve with vegan whipped cream. Using only three ingredients; spice cake mix, eggs and pumpkin puree, this Pumpkin Dump Cake could not be easier! Hi! It’s a piping syringe that we’re using in the video to pipe on the cream. I’m SO happy it was a success! If you want you could also decorate the edges. ★☆ Sometimes the full 60 minutes baking time can result in some uneven browning on top of the pie and over-browning of the crust. ... 3 Ingredient … This step is really important and gives the pumpkin pie enough time to firm up. The sugar can also be slightly reduced if you prefer. We all said it was the best pumpkin pie we’ve ever had. It set perfectly without freezing. Tag @lovingitvegan on Instagram and hashtag it #lovingitvegan. Bake it in a 13x9-inch baking pan and it's ready to travel! Pumpkin puree -can - 1 no. And a dessert after dinner. Ingredients: Pumpkin Puree – a can of pumpkin puree. It must be similar in consistency to what you would get in a can. Add in 1/4 cup of the non-dairy milk and whisk until smooth. This pie has a creamy hearty filling with pumpkin puree, coconut cream, spices, maple syrup and starch. Sep 25, 2015 - Healthy 3 Ingredient Pumpkin Fudge- Soft and delicious pumpkin fudge which takes just five minutes and NO baking! Oct 18, 2012 - These are so moist, chewy, and delicious. Some posts may contain affiliate links, which means that if you click on one of the product links and actually decide to buy it, I’ll receive a small percentage of the total price - of course this does not cause any extra costs for you. Pumpkin pie spice: I used my super awesome homemade pumpkin pie spice in this pie. The batter will be very thick, but don’t you worry. Required fields are marked *, Rate this recipe This pie is also heaps of fun to make and couldn’t be easier. So if you make the whole pie the day before, then you can simply store it in the fridge. I’ve tried many and this was by far the best. This just means you can have a really LARGE slice and feel perfectly fine about it. The recipe itself is unchanged. Pumpkin pie spice and cinnamon are great, as are raisins, nuts, and seeds. Paleo, vegan, gluten free and low fat! You can also use fresh homemade pumpkin purée. I’m thoroughly convinced it’s the best thing I’ve ever baked. Thaw overnight in the fridge. 1. It’s rich, creamy, deliciously spiced and perfect for the holidays. ★☆ Your email address will not be published. Yes, it’s as good as it sounds! My daughter is allergic to egg though and this allowed her to eat dessert with us all. Canned pumpkin and cake mix are all you need to create this delicious fall-inspired dessert. 2. Or should I go longer? If you’re new to vegan treats, feel free to use a regular pie crust with the vegan pumpkin pie filling. Thanks so much Lindsay! Place your pie crust into the fridge while you prepare your pie filling. Add all purpose flour, sugar and salt to the food processor and pulse to combine. 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! Once you get it all mixed up it’s perfect for these delicious and super moist pumpkin muffins. I had some for breakfast this morning. Thanks Alison. The sugar can also be slightly reduced if you prefer. (You can use 3/4 cup of another plant-based milk and 1/3 cup … … There are three main ingredients, along with salt and spices (pantry staples are usually excluded in recipe ingredient counts, hence the three ingredient title). To make the bars, use a brownie pan. *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. This Easy Pie Crust is Vegan, Gluten Free, Grain Free, Oil Free, and made with only 3 healthy ingredients! Glad you enjoyed it Liz! We have tested it with this recipe and it works perfectly. This vegan pumpkin pie requires just 10 ingredients, 10 minutes to prepare and 1 hour to bake! Since it’s Thanksgiving coming up for a lot of people and this is a perfect Thanksgiving pie, my timing is simply perfect on this one. Make Ahead: This is a perfect pie to make ahead of time. You may add a 1/4 cup of water to make it easier to stir. Paleo, vegan, gluten free and low fat! But let me tell you, now that I have been introduced to this, I am a very big fan! It’s kind of like pumpkin pie meets cheesecake! 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. *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. Does it crisp when it bakes? Your pie may also be quite dark in color when first removed from the oven, it lightens up a lot when cool. You could drizzle the dough with a bit more ice cold water if needed. Let the purée stand in a strainer over a bowl and let any excess water drain off before using. Have no fear, my friends, HEALTHY PECAN PIE is here. It’s a great way to slowly dip your toes into vegan baking. View Recipe this link opens in a new tab. Add canned pumpkin, coconut milk, brown sugar, maple syrup, cornstarch, pumpkin pie spice, vanilla extract and salt to your blender and blend until smooth. 1. Trim any excess dough. To make a vegan graham cracker crust, gather your ingredients: graham cracker crumbs, brown sugar, melted vegan … By Hayley Sugg July 01, 2020 ... Two Ingredient Pumpkin Cake Credit: Molly. I also used fresh pumpkin to make my filling for this recipe. (You can use any granulated sweetener of your preference and the sweetness can be adjusted to according to your needs) Coconut flour - 1 cup. But overall I’d say I’m very happy to have tried this recipe. So you shouldn’t have any … ★☆. The filling is amazing! If you prefer super sweet cookies, swap out half the pumpkin with mashed banana. It needs to be rich and creamy so that your pie will be the right consistency. Thank you for this wonderful comment! It doesn’t need to be blind baked, it bakes with the pie. 15oz canned pumpkin puree (plain not pumpkin pie puree) 1 box vanilla pudding (most brands are vegan) 5.3 oz vegan vanilla greek yogurt (you can use any vegan vanilla yogurt) 1 tsp pumpkin pie spice *Coconut Milk: This must be canned, full fat, unsweetened coconut milk. 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. To make this incredibly simple but flavorful 3-ingredient pumpkin hummus, place the hummus, pumpkin puree, and pumpkin pie spice in a blender or food processor. Rude or insulting comments will not be accepted. I did not make the whipped cream. In a large pot over medium heat, add in all of the brown sugar, cornstarch, pumpkin pie spice, and salt. Or you can just replace it with extra brown sugar. Pulse several times. Perfect for Pies, Quiches, and more! 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. Comment Policy: Your feedback is really appreciated! It must be plain pumpkin purée and not pumpkin pie filling. I made it early Thanksgiving morning. When you’re ready, add vegan whipped cream and serve. Your email address will not be published. I made this for Thanksgiving yesterday and it was perfection. 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. Then wrap it in several layers of plastic wrap, followed by foil to prevent any freezer burn and freeze. Thanks so much Antoinette! This is the best vegan pumpkin pie and the only recipe you’ll ever need! It’s just important that you make sure your pumpkin purée isn’t too wet. Instructions For Vegan Pumpkin Pie; More Vegan Pumpkin Recipes Recipe Community Ingredients. It’s just important that you make sure your pumpkin purée isn’t too wet. Hi Monica, we do have it noted in the blog post itself (above the recipe) that it takes a while to set. Puree the mixture on … My husband, who detests pumpkin pie, marveled at the flavor, and my son asked me to make a 2nd pie. I use a lot of date paste in this vegan 5 ingredient pumpkin pie – it gives such great caramel-like sweetness, and combined with the pumpkin it gives a great smooth but thick texture. 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 a food processor, combine the pumpkin puree with the maple syrup, brown sugar, vanilla extract, salt, coconut milk, ground cinnamon, ginger, nutmeg, cloves, and cornstarch. *Storing and Freezing: Keep your pie stored in the fridge (covered) where it will keep for up to a week. Cut into 8 wedges and top each slice with 1 tbsp remaining whipped topping. 10/10. If you have a pie crust shield then you can use that instead which will prevent the crust from over-browning. Stunning and incredible. This is the best vegan pumpkin pie ever and the only recipe you’ll ever need! There is no coconut flavor in the end result. Place your pie crust into the fridge while you prepare your pie filling. I just made the dough. The recipe is from our vegan pie crust recipe and works wonderfully as an easy, homemade option. In the meantime, make the filling. Then transfer to the fridge for at least 4 hours or overnight. Step: Transfer the flour mixture to a food processor.Cut the vegan butter or margarine … That means it’s gluten-free, no sugar added, soy-free, dairy-free, and paleo. We use cookies to improve your experience. Optional: sprinkle tops with cinnamon sugar before placing in oven if you don't use frosting. Now, add the ice water. *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. Good stuff. Also cut back on the sugar as it’s definitely sweeter than I’m used to. 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. I think it changed my life. Please do us a favor and rate the recipe as well as this really helps us! Happy Thanksgiving! Spread it out until it's smooth. It’s a simple but super sweet mix of pumpkin puree, date paste, and a whole tablespoon of pumpkin pie spice. Nonetheless, the pie when it first comes out of the oven is very dark in color, but it lightens as it cools. Cut the vegan butter or margarine into cubes and add them to the flour. Spoon mixture into crust. Coconut Milk – for a rich and creamy pie. Please do us a favor and rate the recipe as well as this really helps us! 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). 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.. Again, make sure not to overmix. I had to double the pumpkin filling and made 1.5 the amout of crust. I … Add the coconut oil (must be solid, not melted) and pulse until the mixture is crumbly. Pumpkin Pie is a very uniquely American dish. So glad you enjoyed it. 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. The filling is just as easy as the crust. 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 just a question, what kind of tool are you using to put the vegan whipped cream? I don’t even have words to describe how out of this world your recipe turned out. This will help other readers. The three ingredients I use are yellow cake mix, a can of pumpkin puree, and pumpkin pie spice. You will need 1 and 3/4 cups homemade pumpkin purée. There is no need to pre-bake the crust first. I made the filling with zero changes and baked in a gluten free crust. It must be plain pumpkin purée and not pumpkin pie filling. Let it cool and then add to the food processor and process into a purée. Cover and freeze until firm, 3 to 4 hours. Just perfect for fall! 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! ★☆ 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. 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. However, you may still have some uneven browning on top of your pie. Let the pumpkin pie cool down completely on the counter. You can also use fresh homemade pumpkin purée. Your feedback is really appreciated! Using canned pumpkin saves you a lot of time! ; Pumpkin puree– Unsweetened pumpkin puree, not pumpkin pie filling.You can use canned pumpkin pie, or even make your own! This prevents the pie from over-browning. You can see that the browning is nice and even on top. If you have a pie crust shield then you can use that instead which will prevent the crust from over-browning. 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. 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. A 3 Ingredient Pie Vegan Pie Crust that’s dense, … It needs a few hours to chill and set in the fridge anyway and overnight is even better. What is super awesome about pumpkin pie is that it’s not sickly sweet. Bake at 350°F for 30 minutes (no oil or spices) until soft and cooked. *Cornstarch: This helps the pie to set so it is a crucial ingredient. 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. The filling for this pie is already gluten-free, so to make an entirely gluten-free pie you’ll just need to use a gluten-free pie crust. Process until smooth. The recipe itself was easy to follow, and man, it just knocked our socks off. You can use this Vegan Pumpkin pie filling with any traditional (or your go-to) pie crust. I didn’t use any vanilla and since I didn’t have coconut milk I used one third coconut cream and the rest soy milk. (It is an optional thing) Coconut palm sugar - 1/4 to 1/2 cup. Here are some funny ideas on. I love your recipe and I made the pie last night. Cover the dough with plastic wrap and refrigerate for 1 hour. THE PIE CRUST: The pie crust is made with coconut oil. Arrowroot (in the same quantity as cornstarch) will likely also work. Published: Oct 3, 2020 Modified: Oct 3, 2020 by Alison Andrews This post may contain affiliate links. FYI, full-fat coconut milk is the secret weapon in this recipe. Good consistency. ★☆ You can also throw chocolate chips, walnuts, or pecans into the batter if you’d like. Just tried a slice of the one I made yesterday and it is really good. Cream cheese not only gives this pie delicious flavor, but a nice creamy texture too! About Me →. I can’t say enough good things about this pie. 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. Recipe Tips. But be careful and don't use too much water. Let it cool completely and chill/firm up in the fridge as usual. BROWNING: In these photos, we tented the pie with foil at the 40 minute mark. Thank you. Do I still bake for 60 min? Traditionally, I’ve always used the recipe on the back of the pumpkin tin. 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. I scared myself with how good this pie was. Thanks for reviewing! The pumpkin pie mix is sweetened and seasoned which you don’t need because the box cake already has enough of that. If you like this recipe, please leave a good rating! This prevents the pie from over-browning. Then wrap it in several layers of plastic wrap, followed by foil to prevent any freezer burn and freeze. Step 1: Preheat oven to 425 degrees. Prebake the crust lightly, add the filling and bake again until set. Delicious Just a little less “Pumpkin Spice” Next Time This Was My First Try! I will have to make another one on Thanksgiving day because we destroyed this one as soon as it cooled. Maple Syrup: You can switch this with a different kind of syrup if you like. Can I use fresh pumpkin purée instead of canned? Whisk until smooth. Let pie stand at room temperature until slightly softened, about 10 minutes. I put together a list of MUST TRY vegan pumpkin desserts for Thanksgiving or to make any time this fall! You can also make your own or use a store-bought option, it will be the same either way. *Brown Sugar: You can also use coconut sugar if you like. Ingredients, Substitutions, and Tools. It should be the same consistency as what you will find in a can. The crust of wheat, oat and almond flour is rustic, sturdy and can be used to make the pie as pumpkin pie bars. Step 2: Combine pumpkin, condensed milk, eggs, pumpkin pie spice, and salt in mixing bowl and beat on medium speed until well blended, about 1 minute. Pumpkin Purée: The easiest option is to use canned pumpkin purée. It needs to be thick and creamy so that your pie will be the right consistency. The filling should be darker in color and almost firm with just a little jiggle to the center. You can possibly also use tapioca starch but you may need to use double the amount. Pulse again until the dough begins to come together. This vegan pecan pie is entirely raw. *This recipe was first published in November 2016. We just updated the photos and added more tips etc. Hi Daphne, it may well need a longer baking time. I cannot imagine ever going back to the old recipe, even if the people I’m serving it to aren’t vegan. Don't overmix. Alternatively, if you want to save time in this recipe, you can use a store-bought unbaked 9-inch pie crust. Which is rare, that’s why I’m all self-congratulatory about it. In a mixing bowl, combine flour, salt, sugar, and cinnamon. Generously grease a 9-inch pie plate with vegan butter or margarine. It must be similar in consistency to what you would get in a can. That is so wonderful to hear! Seriously, with just three ingredients you can put this easy pumpkin spice cake together in no time! 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