If you like this recipe, please leave a good rating! To prevent over-browning, bring it out after 40 minutes, tent it with foil and then return to the oven for the remaining 20 minutes (*see notes). Allow to cool on the counter until it reaches room temperature and then place into the fridge for at least 4 hours or overnight until set. I made this for Thanksgiving yesterday and it was perfection. A 3 Ingredient Pie Vegan Pie Crust that’s dense, … It needs a few hours to chill and set in the fridge anyway and overnight is even better. Comment document.getElementById("comment").setAttribute( "id", "a296d3176353c2a4a30fa91c5745169c" );document.getElementById("ad240a2523").setAttribute( "id", "comment" ); Hi I’m Alison Andrews! Take a scissors and trim off any excess dough but make sure that there is a little overhang over the edges of the dish. It must be similar in consistency to what you would get in a can. I only modified the crust because I’m lazy so I used store bought..probably not vegan anymore, but we aren’t vegan. Storing: Keep your pie stored in the fridge (covered) where it will keep for up to a week. Pour the filling into your crust. If the crust becomes too brown, you can cover the pie with aluminium foil, but for me it worked perfectly without the aluminium foil. Well I️ made it anyways, and my texture came out completely different than usual. To make a vegan graham cracker crust, gather your ingredients: graham cracker crumbs, brown sugar, melted vegan … Ingredients, Substitutions, and Tools. The mixture should have pea-sized clumps of butter throughout. It is also freezer friendly for up to 3 months. Cover and freeze until firm, 3 to 4 hours. There is no need to pre-bake the crust first. This light and fluffy plant-based Vegan Pumpkin Spice Mousse is an easy recipe to make in less than 5 minutes using only 3 clean, real food ingredients! Thanks Alison. Cover the dough with plastic wrap and refrigerate for 1 hour. How do you make a keto pumpkin pie The Ingredients. ★☆ The filling should also be a little puffed and it should have cracked along the sides between the edges of the crust and the filling. The filling for this pie is already gluten-free, so to make an entirely gluten-free pie you’ll just need to use a gluten-free pie crust. I just a question, what kind of tool are you using to put the vegan whipped cream? I use a lot of date paste in this vegan 5 ingredient pumpkin pie – it gives such great caramel-like sweetness, and combined with the pumpkin it gives a great smooth but thick texture. Thanks for reviewing! Oct 18, 2012 - These are so moist, chewy, and delicious. Can I use fresh pumpkin purée instead of canned? I had some for breakfast this morning. You can also throw chocolate chips, walnuts, or pecans into the batter if you’d like. … TIP: The best thing is to tent the pie with foil after 40 minutes of baking (or use a pie crust shield), or your pie crust may be over-browned. FYI, full-fat coconut milk is the secret weapon in this recipe. Canned pumpkin and cake mix are all you need to create this delicious fall-inspired dessert. However, it also lightens up as it cools. I scared myself with how good this pie was. You can possibly also use tapioca starch but you may need to use double the amount. It makes the filling rich and creamy. Combine eggs, pumpkin puree, sweetened condensed milk, and pumpkin pie spice in a large bowl and mix until combined. Thanks so much Lindsay! Add all purpose flour, sugar and salt to the food processor and pulse to combine. Let the pumpkin pie cool down completely on the counter. I cannot imagine ever going back to the old recipe, even if the people I’m serving it to aren’t vegan. 36 Stunning Vegan Pumpkin Recipes You Need To Try This Fall. This pie is also heaps of fun to make and couldn’t be easier. Glad you enjoyed it Liz! The store didn’t have pumpkin pie spice so I subbed it for a dash of cinnamon. Thank you for an outstanding pumpkin pie recipe. Step 2: Combine pumpkin, condensed milk, eggs, pumpkin pie spice, and salt in mixing bowl and beat on medium speed until well blended, about 1 minute. How long should I let my pumpkin pie cool? The three ingredients I use are yellow cake mix, a can of pumpkin puree, and pumpkin pie spice. It's rich, sweet but not too sweet, and packed with delicious pumpkin spice flavors! I am making the pie now and realizing that I have a deep dish pie pan. In the meantime, make the filling. Pumpkin pie has always been nearly my favorite pie but I’ve not been a fan of the vegan versions I’ve made…..till now! Once you get it all mixed up it’s perfect for these delicious and super moist pumpkin muffins. In a mixing bowl, combine flour, salt, sugar, and cinnamon. Take a scissors and trim off any excess dough but make sure that there is a little overhang over the edges of the dish. It must be similar in consistency to what you would get in a can. Recipe Tips. It’s kind of like pumpkin pie meets cheesecake! But let me tell you, now that I have been introduced to this, I am a very big fan! ★☆ With just oats, organic pure pumpkin purée, and stevia, you’ll be on your way to pumpkin … This prevents the pie from over-browning. This Easy Pie Crust is Vegan, Gluten Free, Grain Free, Oil Free, and made with only 3 healthy ingredients! Your email address will not be published. And, once blended with everything else you’ll never taste it. Plus, you can make them so easily. . Pumpkin puree -can - 1 no. When you remove the pie from the oven, it will still be quite wobbly in the center, this is completely fine, it will firm up when cooling. Nonetheless, the pie when it first comes out of the oven is very dark in color, but it lightens as it cools. In a food processor, combine the pumpkin puree with the maple syrup, brown sugar, vanilla extract, salt, coconut milk, ground cinnamon, ginger, nutmeg, cloves, and cornstarch. Just tried a slice of the one I made yesterday and it is really good. ... 3 Ingredient … 1. Have no fear, my friends, HEALTHY PECAN PIE is here. Let it cool completely and chill/firm up in the fridge as usual. If you’re using that pie crust then you can halve the recipe as the apple pie … One 13.5 oz can of full-fat coconut milk works best. The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. This is the best vegan pumpkin pie and the only recipe you’ll ever need! Your email address will not be published. Carefully tuck the crust in along the edges of your pie dish. Some posts may contain affiliate links, which means that if you click on one of the product links and actually decide to buy it, I’ll receive a small percentage of the total price - of course this does not cause any extra costs for you. It’s just important that you make sure your pumpkin purée isn’t too wet. This prevents the pie from over-browning. Spray your pie dish with non-stick spray and then roll up the crust in your rolling pin (or just pick it up carefully) and carefully unroll it over the top of your pie dish. Tag @lovingitvegan on Instagram and hashtag it #lovingitvegan. Sep 25, 2015 - Healthy 3 Ingredient Pumpkin Fudge- Soft and delicious pumpkin fudge which takes just five minutes and NO baking! You could drizzle the dough with a bit more ice cold water if needed. Fill 2/3 full with batter. Rude or insulting comments will not be accepted. This delicious recipe is featured on The Healthy Chef Recipes App, recently updated with NEW celebration recipes, just in time for the festive season! I haven’t made a vegan crust before, but usually you blind-bake the for a pumpkin pie. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. I will have to make another one on Thanksgiving day because we destroyed this one as soon as it cooled. THE PIE CRUST: The pie crust is made with coconut oil.The recipe is from our vegan pie crust recipe and works wonderfully as an easy, homemade option.. This just means you can have a really LARGE slice and feel perfectly fine about it. I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too! This is such a good recipe. When you’re ready, add vegan whipped cream and serve. And because it’s made without eggs, it gives the filling a thickness that works along with the corn starch to help hold the pie together. *Pie Crust: You can use a store-bought 9-inch unbaked pie crust instead of making a crust from scratch if you want to save time on this recipe. Good stuff. I can’t say enough good things about this pie. Privacy Policy, Vegan Pumpkin Cookies with Chocolate Chunks. Let it cool and then add to the food processor and process into a purée. To make this incredibly simple but flavorful 3-ingredient pumpkin hummus, place the hummus, pumpkin puree, and pumpkin pie spice in a blender or food processor. Remove the dough from the food processor, transfer to a floured surface and roll the dough into a big round ball. Stunning and incredible. You can also use fresh homemade pumpkin purée. 1. And if you love some delicious vegan holiday pies, then check out our vegan sweet potato pie and our vegan apple pie too. *Storing and Freezing: Keep your pie stored in the fridge (covered) where it will keep for up to a week. So if you make the whole pie the day before, then you can simply store it in the fridge and when you’re ready, add vegan whipped cream and serve. Pie Crust– I used a homemade coconut flour crust, the same in my quiche recipe.The only change was to add some sugar free powdered sugar to it. View Recipe this link opens in a new tab. Take the dough out of the food processor and form it into a ball. Next time I will heat the cream with a little margarine for flavor. The filling is amazing! Serve with vegan whipped cream. I️ see this was updated again in October, did something change? It needs to be rich and creamy so that your pie will be the right consistency. Published: Oct 3, 2020 Modified: Oct 3, 2020 by Alison Andrews This post may contain affiliate links. It prevents the pie and the crust from over-browning while allowing it to bake for the full 60 minutes, so that it bakes through and sets perfectly. I️ have made this recipe probably 10 times, but when I️ opened this recipe again the other day, I️ felt something was different about the ingredient list but I️ couldn’t place my finger on it. If you’re new to vegan treats, feel free to use a regular pie crust with the vegan pumpkin pie filling. Please do us a favor and rate the recipe as well as this really helps us! 15oz canned pumpkin puree (plain not pumpkin pie puree) 1 box vanilla pudding (most brands are vegan) 5.3 oz vegan vanilla greek yogurt (you can use any vegan vanilla yogurt) 1 tsp pumpkin pie spice This step is really important and gives the pumpkin pie enough time to firm up. But be careful and don't use too much water. Spread it out until it's smooth. Coconut Milk: This must be canned, full fat, unsweetened coconut milk. By Hayley Sugg July 01, 2020 ... Two Ingredient Pumpkin Cake Credit: Molly. Using only three ingredients; spice cake mix, eggs and pumpkin puree, this Pumpkin Dump Cake could not be easier! It’s perfectly sweet, and wonderfully textured, but not super sweet. Feb 4, 2017 - Healthy 3 Ingredient Pumpkin Fudge- Soft and delicious pumpkin fudge which takes just five minutes and NO baking! . It doesn’t need to be blind baked, it bakes with the pie. Process until smooth. Hi Megan, the recipe is exactly the same! You can also use fresh homemade pumpkin purée. It must be an unbaked crust though to work well in this recipe. Also cut back on the sugar as it’s definitely sweeter than I’m used to. To achieve this, let your homemade pumpkin purée stand in a strainer so any excess water can drain off. These are all from the baking aisle of almost any grocery store. ★☆ I only recommend products that I personally love and use regularly. Generously grease a 9-inch pie plate with vegan butter or margarine. Yes, it’s as good as it sounds! Pumpkin Oat Cookies. Pumpkin Purée: The easiest option is to use canned pumpkin purée. Besides, the water should be ice cold. All of the pies are very easy and use very few ingredient. Then transfer it to the fridge overnight. *Brown Sugar: You can also use coconut sugar if you like. ★☆. There is no coconut flavor in the end result. This pie has a creamy hearty filling with pumpkin puree, coconut cream, spices, maple syrup and starch. The batter will be very thick, but don’t you worry. I … You will need 1 and 3/4 cups homemade pumpkin purée. Required fields are marked *, Rate this recipe The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Start by making the vegan pie crust. The sugar can also be slightly reduced if you prefer. In fact, this vegan pecan pie … The recipe is from our vegan pie crust recipe and works wonderfully as an easy, homemade option. I also used fresh pumpkin to make my filling for this recipe. The filling is just as easy as the crust. Perfect for Pies, Quiches, and more! Step 1: Preheat oven to 425 degrees. My family, non-vegan, ate this pie up in seconds. Pumpkin lattes, pumpkin pies, pumpkin donuts, pumpkin cookies…and so much more. Hi Daphne, it may well need a longer baking time. *Cornstarch: This helps the pie to set so it is a crucial ingredient. Bake it in a 13x9-inch baking pan and it's ready to travel! It’s rich, creamy, deliciously spiced and perfect for the holidays. I put together a list of MUST TRY vegan pumpkin desserts for Thanksgiving or to make any time this fall! Wonderful! Or you can just replace it with extra brown sugar. We have given it a makeover with some new photos and lots of extra tips and tricks. Looking at your picture I am curious how that can look so yellow in your pictures. Coconut Milk – for a rich and creamy pie. Arrowroot (in the same quantity as cornstarch) will likely also work. Or should I go longer? Place your pie crust into the fridge while you prepare your pie filling. 10/10. The dairy-free creamy pumpkin filling is just as good as, if not better than, its non-vegan counterpart. Thank you so much!!! It’s a great way to slowly dip your toes into vegan baking. Unroll pie crust per package instructions; place in 9″ pie plate. Here are some funny ideas on. You can either purchase an already made gluten-free unbaked pie crust, or you can make your own. I used a homemade pie crust, but feel free to use a store-bought crust. (It must be equivalent to 15 oz and you should not use pumpkin pie filling in place of puree) Cinnamon - to taste. It should look like a dough now and if you break off a piece and roll it in your hands it should easily roll into a ball. 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Pumpkin onto a parchment lined baking tray syringe that we ’ re using that pie recipe.