A vegan pumpkin pie recipe that is perfect for fall and fits any plant-based diet

As the leaves turn to fiery hues of orange and crimson and the air fills with a cool, crisp breeze, the warm flavor of a homemade pumpkin pie is the quintessential way of welcoming every autumn. This vegan pumpkin pie recipe gives you a fun, plant-based take on the classic dessert, allowing everyone to indulge in its rich flavors.

Vegan Pumpkin Pie:

Ingredients:

• 251 gm flour
• 122 gm vegan butter
• 63 ml water
• A pinch of salt
• 421 gm pumpkin puree
• 252 ml non-dairy milk
• 153 gm sugar
• 64 gm maple syrup
• 2 tsp cinnamon
• 1 tsp nutmeg
• 2 tsp ginger
• A pinch of salt
• 1 tbsp cornstarch
• 2 tsp vanilla extract
• Whipped coconut cream
• Cinnamon or nutmeg
• Vegan vanilla ice cream

Method:

1. In a big mixing bowl, add the flour and cubed vegan butter. You can also add salt and combine the ingredients well.
2. Now, with a pastry blender, you need to work that butter into the flour until the mixture resembles the texture of coarse crumbs. You can get your hands on it as well.
3. Now, you have to add ice-cold water gradually into the mixture and stir with a fork until the dough comes together.
4. Then, you are going to wrap the dough in plastic wrap and chill for at least 45 minutes.
5. Now, you have to preheat your oven to 180°C.
6. You will need to roll the chilled dough on a floured surface to a thickness of about one inch.
7. You are going to fit the rolled dough into a pie dish and push the dough into the corners of the dish.
8. For the filling, you have to first combine the canned pumpkin puree, non-dairy milk, sugar, maple syrup, ground cinnamon, ground nutmeg, ground ginger, and salt in a large bowl.
9. Since there are a lot of ingredients, you need to make sure to scrape the sides of the bowl well.
10. To this mixture, you have to whisk in the cornstarch and vanilla extract.
11. Then, you need to add the dry ingredients to the pumpkin mix and combine everything until you have a smooth blend.
12. To assemble and bake the pie, you need to fill the pie mixture into the pre-baked pie crusts.
13. Then, you have to bake them for around 50 minutes.
14. Once out of the oven, you have to remove them, and let them cool on a wire rack.
15. You need to wait a little more while you allow this pie to chill completely in the refrigerator for at least two hours.
16. Once completely chilled, you can serve it with your chosen toppings.

There are several variants of non-dairy milk, so you can choose the one that you like the most. Like with most vegan recipes, if you sprinkle a little bit of salt, the overall flavor would get accentuated. You can use coconut sugar instead of granulated sugar and also use a flaky crust that is gluten-free.

Vegan recipes take a little amount of practice and knowledge to come out perfect in the first go. Therefore, any amateur cook (not implying that you are one!) usually takes certain precautions while cooking with vegan ingredients. For instance, the dough that you would be making may turn out to be quite sticky. In that case, you need to add the correct amount of gluten-free flour in order to adjust its texture. In case the dough is really liquidy, you can try adding a little bit of cornstarch.

As important as it is to bake a great dish, it is also equally crucial to present it aesthetically. While serving this dessert, you are advised to sprinkle it with cinnamon or nutmeg. For an interesting blend of flavors, you can serve a scoop of vegan vanilla ice cream over the pies.

The health benefits of pumpkin need not be separately highlighted because it is already widely known for its richness in vitamins and minerals. This vegan pumpkin pie is a convenient way to incorporate these nutrients into your diet.

It is best that you pick your fresh pumpkins from your local grocery store or a farmers' market because these are the places where you are most likely to get the best produce. While canned pumpkin puree is easily and more conveniently available if you like, you can puree a pumpkin by yourself; since it's more likely to give you a vibrant taste for the pies. Store-bought or homemade, this recipe is going to be a crowd-pleaser and an absolute delight during the fall season. Who knows, you may end up missing it once winter is over, and spring rolls in.