Vegan Pumpkin Pie Recipe No Sugar

Vegan Pumpkin Pie Recipe No Sugar

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Vegan Pumpkin Pie (Glutenfree recipe!) Ai made it for you
Vegan Pumpkin Pie (Glutenfree recipe!) Ai made it for you from www.aimadeitforyou.com

Are you looking for a tasty and guilt-free dessert? Look no further than this vegan pumpkin pie recipe with no sugar. This recipe is perfect for anyone who wants to indulge in a delicious treat without compromising their health or dietary preferences.

Ingredients

  • 1 can of pumpkin puree
  • 1 can of coconut milk
  • 1/2 cup of maple syrup
  • 1 tablespoon of cornstarch
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon of ground ginger
  • 1/4 teaspoon of nutmeg
  • 1/4 teaspoon of salt
  • 1 vegan pie crust

Instructions

  1. Preheat your oven to 350°F (180°C).
  2. In a mixing bowl, whisk together the pumpkin puree, coconut milk, maple syrup, cornstarch, cinnamon, ginger, nutmeg, and salt until well combined.
  3. Pour the mixture into the vegan pie crust.
  4. Bake for 50-60 minutes or until the filling is set.
  5. Let the pie cool to room temperature before serving.

Nutritional Information

Serving Size: 1 slice
Calories: 250
Fat: 14g
Carbohydrates: 28g
Fiber: 2g
Sugar: 15g
Protein: 2g

Cooking Time

Preparation Time: 10 minutes
Cooking Time: 50-60 minutes
Total Time: 60-70 minutes

Equipment

  • Mixing bowl
  • Whisk
  • 9-inch pie dish
  • Oven

Serving Suggestions

This delicious vegan pumpkin pie is perfect for serving during the fall season or for holiday gatherings. For an extra special touch, top the pie with whipped coconut cream and sprinkle with cinnamon.

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Variations

If you want to mix things up, try adding a teaspoon of vanilla extract or a pinch of cloves to the filling mixture. You can also experiment with different types of crusts or toppings, such as a graham cracker crust or chopped nuts.

Substitutions

If you don’t have maple syrup on hand, you can substitute it with agave nectar or honey. You can also use almond milk or soy milk instead of coconut milk.

Storage

Leftover pie can be stored in the refrigerator for up to 3 days. To maintain freshness, cover the pie with plastic wrap or aluminum foil.

Tips

  • Make sure to use pure pumpkin puree, not pumpkin pie filling.
  • For a smoother texture, blend the filling mixture in a blender or food processor.
  • If your crust is browning too quickly, cover it with foil during the last 15 minutes of baking.

Notes

This recipe is vegan, gluten-free, and free of refined sugar. It’s a healthier alternative to traditional pumpkin pie, without sacrificing flavor or texture.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin puree if you prefer. However, it may change the texture and flavor of the pie slightly.

Can I make this pie ahead of time?

Yes, you can make the pie one day in advance and store it in the refrigerator until ready to serve.

Can I freeze this pie?

Yes, you can freeze this pie for up to 1 month. Thaw in the refrigerator before serving.

Personal Thoughts

This vegan pumpkin pie recipe with no sugar is one of my favorite desserts to make during the fall season. It’s creamy, flavorful, and guilt-free. The combination of pumpkin, coconut milk, and warm spices is simply divine. I love that it’s free of refined sugar and uses natural sweeteners like maple syrup. I highly recommend giving this recipe a try and sharing it with your loved ones.

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