Are you craving a delicious and easy-to-make pumpkin pie filling that’s also vegan? Look no further! This recipe is perfect for anyone who loves the taste of pumpkin and wants to indulge in a tasty and healthy dessert.
- 1 can of pumpkin puree (15 oz)
- 1/2 cup of coconut cream
- 1/2 cup of brown sugar
- 1 tsp of vanilla extract
- 1 tsp of cinnamon
- 1/2 tsp of ginger
- 1/4 tsp of nutmeg
- 1/4 tsp of salt
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the pumpkin puree, coconut cream, brown sugar, vanilla extract, cinnamon, ginger, nutmeg, and salt.
- Once all the ingredients are fully combined, transfer the mixture into a pie crust.
- Bake the pumpkin pie filling in the oven for 45-50 minutes, or until the filling is set and slightly browned.
- Remove the pie from the oven and let it cool for at least 30 minutes before serving.
Each serving of this simple vegan pumpkin pie filling contains:
- Calories: 110
- Protein: 1g
- Fat: 4g
- Carbohydrates: 19g
- Fiber: 2g
- Sugar: 14g
The total cooking time for this pumpkin pie filling recipe is approximately 50 minutes.
- Pie crust
This simple vegan pumpkin pie filling tastes great on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream. You can also sprinkle some cinnamon on top for an extra burst of flavor.
If you’re feeling adventurous, you can experiment with different spices and add-ins to customize the flavor of your pumpkin pie filling. Some popular options include:
- Maple syrup
- Coconut sugar
- Almond milk
If you don’t have some of the ingredients on hand, you can make some easy substitutions. For example:
- You can use regular cream instead of coconut cream.
- You can use white sugar instead of brown sugar.
- You can use pumpkin pie spice instead of individual spices.
You can store any leftover pumpkin pie filling in an airtight container in the refrigerator for up to 4 days.
- Make sure to use pure pumpkin puree, not pumpkin pie filling.
- For a smoother texture, you can blend the pumpkin pie filling mixture in a blender or food processor before pouring it into the pie crust.
- If you’re using a store-bought pie crust, make sure to follow the instructions for pre-baking or blind-baking the crust before adding the filling.
This simple vegan pumpkin pie filling recipe is perfect for anyone who loves pumpkin pie and wants to enjoy a delicious and healthy dessert. It’s easy to make, requires just a few ingredients, and tastes great on its own or with a variety of toppings. Whether you’re vegan or not, this pumpkin pie filling is sure to satisfy your sweet tooth.
Frequently Asked Questions:
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin instead of canned. Simply roast the pumpkin until it’s soft, then scoop out the flesh and blend it until it’s smooth. Use the same amount of fresh pumpkin puree as you would canned pumpkin.
Is this recipe gluten-free?
Yes, this recipe is gluten-free as long as you use a gluten-free pie crust or make your own gluten-free crust.
Can I make this recipe ahead of time?
Yes, you can make this pumpkin pie filling recipe ahead of time and store it in the refrigerator until you’re ready to bake it. Simply pour the filling into the pie crust and cover it with plastic wrap or aluminum foil. When you’re ready to bake the pie, remove the plastic wrap or foil and bake as directed.
This simple vegan pumpkin pie filling recipe is one of my favorites because it’s so easy to make and tastes delicious. I love that it’s vegan and uses coconut cream instead of regular cream, which gives it a subtle coconut flavor that pairs perfectly with the pumpkin. The spices are perfectly balanced, and the brown sugar adds just the right amount of sweetness. Whether you’re vegan or not, I highly recommend trying this pumpkin pie filling recipe!