Vegan Pumpkin Pie Recipe

– 2 cup pumpkin puree – 1/2 cup of unsalted butter – 1 cup of all-purpose flour – 2 teaspoons of ground cinnamon – 4 tablespoons of brown sugar – 1 teaspoon of salt – 2 cups of milk – 1 teaspoon ginger – 3 tablespoon cornstarch – 1 cup coconut cream – 1/2 teaspoon nutmeg


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Servings: 8 slices Prep time: 5 minutes Cook time: 50 minutes Total time: 55 minutes

The first step is to preheat the oven to 350°F

Step 1

Then grease an 8-inch pie plate and set aside.

Step 2

In the next step, peel the pumpkin and wash it

Step 3

Then cut into small pieces. Use the mixer or blender to make the puree of the pumpkin.

Step 4

Melt the butter in a medium saucepan over medium heat

Step 5

Add the flour and whisk until smooth

Step 6

In a large bowl combine the pumpkin puree and condensed milk until smooth.

Step 7

Add in the brown sugar or coconut sugar, cinnamon, ginger, and salt, and mix well with a whisk

Step 8

Add in the roast flour and mix it. Smooth the batter properly.

Step 9

Pour the mixture into the prepared pie plate and bake for 50 minutes or until golden brown on top.

Step 10

Cool the pumpkin pie at room temperature for 30 minutes

Step 11

– Calories: 274kcal – Carbohydrates: 40g – Protein: 3g – Fat: 14g – Sodium: 240mg – Sugar: 25g – Iron: 3mg

Nutritional Value

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Full Recipe in Details