Vegan Pumpkin Pie Recipe With Condensed Coconut Milk
If you're looking for a delicious and healthy pumpkin pie recipe, look no further. This vegan pumpkin pie recipe with condensed coconut milk is sure to be a hit with your family and friends. Not only is it vegan, but it's also gluten-free and dairy-free. Plus, it's easy to make and requires only a few ingredients.
Ingredients
For the crust:
- 1 1/4 cups gluten-free flour
- 1/4 cup coconut sugar
- 1/2 tsp sea salt
- 1/2 cup vegan butter, cold and cubed
- 3-4 tbsp ice water
For the filling:
- 1 can (15 oz) pumpkin puree
- 1 can (14 oz) condensed coconut milk
- 2 flax eggs (2 tbsp flaxseed meal + 5 tbsp water)
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/4 tsp sea salt
Instructions
1. Preheat the oven to 375°F.
2. In a large bowl, whisk together the flour, coconut sugar, and sea salt for the crust.
3. Add the cold vegan butter and use a pastry blender or fork to cut it into the flour mixture until it resembles coarse sand.
4. Add the ice water, one tablespoon at a time, and mix until the dough comes together into a ball.
5. Flatten the dough into a disk and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes.
6. Roll out the dough on a floured surface and transfer it to a 9-inch pie dish. Trim the edges and prick the bottom with a fork.
7. In a large bowl, whisk together the pumpkin puree, condensed coconut milk, flax eggs, spices, and sea salt for the filling.
8. Pour the filling into the prepared crust.
9. Bake for 40-45 minutes, or until the filling is set and the crust is golden brown.
10. Let the pie cool completely before slicing and serving.
