Are you ready for fall? Cozy sweaters, crisp leaves, and warm drinks are on the horizon. And what better way to welcome the season than with a delicious pumpkin pie? But what if you’re vegan, or have dietary restrictions? No need to worry, we’ve got you covered with this easy vegan pumpkin pie filling recipe!
Ingredients:
- 1 can (15 oz) of pumpkin puree
- 1/2 cup of brown sugar
- 1/2 cup of coconut cream
- 1/4 cup of cornstarch
- 1 tsp of cinnamon
- 1/2 tsp of ground ginger
- 1/4 tsp of nutmeg
- 1/4 tsp of salt
Instructions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine all of the ingredients and whisk until smooth.
- Pour the mixture into a pie crust and bake for 40-45 minutes, or until the filling is set.
- Let the pie cool completely before slicing and serving.
Nutritional Information:
- Serving Size: 1/8 of the pie
- Calories: 170
- Total Fat: 6g
- Saturated Fat: 5g
- Cholesterol: 0mg
- Sodium: 110mg
- Total Carbohydrates: 29g
- Dietary Fiber: 2g
- Sugars: 20g
- Protein: 1g
Cooking Time:
Preparation Time: 10 minutes
Cook Time: 40-45 minutes
Equipment:
- Mixing Bowl
- Whisk
- Pie Dish
- Oven
Serving Suggestions:
Top with whipped coconut cream and a sprinkle of cinnamon for extra flavor and presentation.
Variations:
For a gluten-free option, use a gluten-free pie crust. For a nutty twist, add chopped pecans or walnuts to the filling before baking.
Substitutions:
You can use any other plant-based milk instead of coconut cream. Maple syrup or agave nectar can be used instead of brown sugar.
Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Tips:
- Make sure you use pumpkin puree, not pumpkin pie filling.
- Let the pie cool completely before slicing and serving to avoid a runny filling.
- For a smoother texture, blend the mixture in a blender or food processor before pouring it into the pie crust.
Notes:
This recipe is perfect for those who are vegan or have dietary restrictions, but it’s also a great option for anyone who loves pumpkin pie! It’s easy to make, delicious, and can be customized to your liking. Give it a try and let us know what you think!
Frequently Asked Questions:
- Can I use pumpkin pie spice instead of individual spices? Yes, you can use 1 tsp of pumpkin pie spice instead of cinnamon, ginger, and nutmeg.
- Can I use regular sugar instead of brown sugar? Yes, you can use regular sugar, but brown sugar adds a richer flavor.
- Can I make this filling ahead of time? Yes, you can make the filling up to 2 days in advance and store it in the refrigerator until ready to use.
Personal Thoughts:
This easy vegan pumpkin pie filling recipe is a game-changer for anyone who wants to enjoy a classic fall treat without sacrificing their dietary restrictions. The coconut cream adds a creamy richness, while the spices give it the perfect amount of warmth and flavor. I love how simple it is to make, and that it can be customized to suit any taste. Give it a try and impress your friends and family with your vegan baking skills!