Vegan Pumpkin Pie Filling

It’s that time of year again! As the leaves turn and the air gets crisper, we can’t help but crave one of our favorite fall desserts: pumpkin pie. But what if you’re vegan? Fear not! We’ve got you covered with this delicious vegan pumpkin pie filling recipe.

Ingredients:

• 1 can (15 oz) pumpkin puree
• 1/2 cup full-fat coconut milk
• 1/2 cup brown sugar
• 1/4 cup cornstarch
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, whisk together the pumpkin puree and coconut milk until smooth.
3. Add in the brown sugar, cornstarch, cinnamon, ginger, nutmeg, and salt. Whisk until everything is well combined.
4. Pour the pumpkin mixture into a pre-baked pie crust (homemade or store-bought) and smooth out the top with a spatula.
5. Bake the pie for 45-50 minutes, or until the filling has set and the crust is golden brown.
6. Remove the pie from the oven and let it cool to room temperature before serving. Enjoy!

Nutritional Information:

Per serving (1/8 of pie):

• Calories: 160
• Fat: 4g
• Carbohydrates: 29g
• Protein: 1g
• Sodium: 140mg
• Potassium: 170mg

Cooking Time:

Prep Time: 10 minutes

Cook Time: 45-50 minutes

Equipment:

• Large mixing bowl
• Whisk
• 9-inch pie dish
• Spatula

Serving Suggestions:

Serve with a dollop of whipped coconut cream or vegan ice cream. Sprinkle with cinnamon or nutmeg for an extra pop of flavor.

Variations:

You can add a tablespoon of vanilla extract for a sweeter flavor. You can also mix in chopped pecans or walnuts for some crunch.

Substitutions:

• If you don’t have coconut milk, you can use any other non-dairy milk.
• You can use maple syrup or agave nectar instead of brown sugar.
• If you don’t have cornstarch, you can use arrowroot powder or tapioca starch instead.

Storage:

Store any leftover pie in the refrigerator for up to 3 days.

Tips:

• Make sure your pie crust is pre-baked before pouring in the pumpkin filling.
• Let your pie cool completely before slicing, or it may fall apart.
• If you want a firmer filling, you can add an extra tablespoon of cornstarch.

Notes:

This recipe is vegan, gluten-free, and dairy-free.

Frequently Asked Questions:

• Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin puree. Just make sure it’s well drained and pureed until smooth.

• Can I freeze this pie?

Yes, you can freeze the pie before or after baking. Just wrap it tightly in plastic wrap and store in the freezer for up to 2 months.

• Can I make this recipe without a pie crust?

Yes, you can pour the pumpkin filling into a greased pie dish and bake it as a crustless pie.

Final Thoughts:

This vegan pumpkin pie filling is a delicious and healthier take on a classic fall dessert. It’s easy to make, and it’s perfect for vegans and non-vegans alike. The pumpkin filling is creamy, flavorful, and pairs perfectly with a flaky pie crust. Give this recipe a try and impress your guests at your next holiday gathering!