It Doesn't Taste Like Chicken Pumpkin Pie
The Perfect Vegan Pumpkin Pie Recipe
If you're looking for a delicious and easy pumpkin pie recipe that will please everyone at your Thanksgiving table, you're in luck! This vegan pumpkin pie recipe is so good, you won't even miss the eggs or dairy. And the best part? It doesn't taste like chicken!
Here's what you'll need:
- 1 can of pumpkin puree
- 1 can of coconut milk
- 1/2 cup of brown sugar
- 1 tsp of cinnamon
- 1/2 tsp of nutmeg
- 1/2 tsp of ginger
- 1/4 tsp of cloves
- 1/4 tsp of salt
- 1 unbaked vegan pie crust
Instructions
1. Preheat your oven to 425°F.
2. In a large mixing bowl, whisk together the pumpkin puree, coconut milk, brown sugar, spices, and salt until everything is well combined.
3. Pour the pumpkin mixture into the unbaked pie crust.
4. Bake the pie for 15 minutes at 425°F, then reduce the oven temperature to 350°F and bake for another 45-50 minutes or until the filling is set.
5. Remove the pie from the oven and let it cool completely before slicing and serving.
Why This Recipe Works
This vegan pumpkin pie recipe works so well because it uses coconut milk in place of traditional dairy. Coconut milk is rich and creamy, just like heavy cream, but it's completely plant-based. And because pumpkin puree is naturally thick and creamy, you don't need eggs to bind the filling together.
Plus, the blend of warm spices in this recipe gives the pumpkin pie a delicious and cozy flavor that everyone will love. Trust us, your guests won't even notice that it doesn't taste like chicken!
Conclusion
If you're looking for a delicious and easy vegan pumpkin pie recipe, look no further! This recipe is so simple and tasty, you'll want to make it all year round. Plus, it's a great way to show your non-vegan friends and family that plant-based desserts can be just as delicious as traditional ones. Give it a try this Thanksgiving and impress everyone at your table!
