Vegan Pumpkin Pie Recipe for Vegan/Vegetarian Thanksgiving Dinner

Vegan Pumpkin Pie was not something I ate growing up. In fact, I was fully grown before I ever tried Pumpkin Pie at all. During the Thanksgiving and Holiday Season in the South, Sweet Potato Pie reigns supreme, while Pumpkin Pie is a close cousin. But now that I have moved about the United States, I understand the Pumpkin Pie is a time treasured Thanksgiving, Fall, Autumn dessert. As a southerner, I must say Pumpkin Pie taste kind of like Sweet Potato Pie. So let's dare, we are going to make a Vegan Pumpkin Pie. Ingredients you will need to make Vegan Pumpkin Pie: Vegan Pumpkin Pie Crust: 1 1/4 cups all purpose flour &frac14; cup frozen Earth Balance veggie spread &frac14; cup vegetable shortening 3 tablespoons Ice water Vegan Pumpkin Pie Filling: 2 cups pumpkin (canned or puree) 1 cup almond milk 1 teaspoon of vanilla extract &frac12; cup maple syrup 1 tablespoon apple cider vinegar &frac14; cup all purpose flour 1 teaspoon baking powder &frac12; teaspoon salt 1 teaspoon cinnamon &frac34; teaspoon ginger &frac12; teaspoon nutmeg &frac14; teaspoon cloves Coconut Cream Whipped Topping: 1 can coconut milk 1 teaspoon of cinnamon 2 tablespoon maple syrup Directions for how to make Vegan Pumpkin Pie: Preheat to 375 degrees Vegan Pumpkin Pie Crust: Cut vegan butter and vegetable shortening into all purpose flour until mixture is crumbly. Add in ice water and combine with hands, but only until you are able to create a ball of dough. Place the dough ball onto parchment paper and use a rolling pin to roll it out to the size of the pie <b>…</b>

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