Vegan Pumpkin Pie Without Coconut

Vegan Pumpkin Pie Without Coconut

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Vegan Pumpkin Soup (Without Coconut Milk) Captain Bobcat Recipe
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Pumpkin pie is a staple dessert during the fall season. However, traditional pumpkin pie recipes often contain dairy and eggs, making it unsuitable for those following a vegan diet. Additionally, many vegan pumpkin pie recipes call for coconut milk, which can be a problem for those with a coconut allergy or who simply don’t like the taste. Fear not, because we have a delicious solution: a vegan pumpkin pie recipe without coconut!

Ingredients:

  • 1 ½ cups pumpkin puree
  • 1 cup unsweetened almond milk
  • ¾ cup brown sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 1 unbaked 9-inch pie crust

Instructions:

  1. Preheat oven to 375°F.
  2. In a large bowl, whisk together the pumpkin puree, almond milk, brown sugar, cornstarch, cinnamon, ginger, nutmeg, and salt until smooth.
  3. Pour the mixture into the pie crust.
  4. Bake for 50-55 minutes, or until the filling is set and the crust is golden brown.
  5. Let cool completely before serving.

Nutritional Information:

Serving size: 1 slice
Calories: 250
Fat: 10g
Carbohydrates: 38g
Fiber: 2g
Protein: 3g

Cooking Time:

50-55 minutes

See also  Libbys Pumpkin Bread Recipe Easy

Equipment:

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

Serving Suggestions:

Serve with a dollop of vegan whipped cream and a sprinkle of cinnamon on top. This pie also pairs well with a hot cup of coffee or tea.

Variations:

If you’re feeling adventurous, try adding a tablespoon of pumpkin pie spice or a splash of vanilla extract to the filling for extra flavor.

Substitutions:

  • If you don’t have almond milk, you can use any other non-dairy milk of your choice.
  • If you don’t have cornstarch, you can use arrowroot powder or tapioca starch instead.

Storage:

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

Tips:

  • Make sure to use pure pumpkin puree and not pumpkin pie filling, which contains added sugar and spices.
  • If the edges of the crust start to brown too quickly, cover them with aluminum foil to prevent burning.

Notes:

This recipe is vegan, gluten-free, and nut-free (unless you use a different type of nut milk).

Frequently Asked Questions:

Can I make this recipe ahead of time?

Yes, you can make the pie up to 2 days in advance and store it in the refrigerator until ready to serve.

Can I freeze this pie?

Yes, you can freeze the pie for up to 2 months. Let it thaw in the refrigerator overnight before serving.

Can I use a different type of sweetener?

Yes, you can use any type of sweetener that you prefer, such as maple syrup or agave nectar.

Personal Thoughts:

This vegan pumpkin pie recipe without coconut is a wonderful alternative for those who are vegan, allergic to coconut, or just simply don’t like the taste. The almond milk adds a subtle nutty flavor to the pie, while the spices give it that classic pumpkin pie taste. This recipe is easy to make and perfect for any fall occasion. Give it a try for yourself and see how delicious vegan pumpkin pie can be!

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