Vegan Gluten Free Pumpkin Pie With Coconut Milk
If you're looking for a delicious and healthy dessert that's perfect for the fall season, look no further than vegan gluten-free pumpkin pie with coconut milk. This recipe is not only delicious, but it's also completely plant-based and free of gluten, making it an ideal dessert for those with dietary restrictions or just looking for a healthier option.
Ingredients
For the crust:
- 1 1/2 cups gluten-free flour
- 1/2 cup vegan butter, softened
- 1/4 cup cold water
For the filling:
- 1 can pumpkin puree
- 1 can full-fat coconut milk
- 1/2 cup maple syrup
- 2 tablespoons cornstarch
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Instructions
1. Preheat your oven to 350°F.
2. In a mixing bowl, combine the flour and vegan butter until crumbly.
3. Add the cold water and mix until the dough comes together.
4. Roll out the dough on a floured surface and transfer it to a 9-inch pie dish.
5. In a separate mixing bowl, combine the pumpkin puree, coconut milk, maple syrup, cornstarch, cinnamon, ginger, nutmeg, and salt.
6. Pour the pumpkin mixture into the pie crust.
7. Bake for 50-60 minutes or until the filling is set.
8. Let the pie cool for at least 30 minutes before serving.
Variations
There are many variations of vegan gluten-free pumpkin pie with coconut milk that you can try. For example, you can add a layer of vegan whipped cream on top or sprinkle crushed pecans over the filling before baking. You can also experiment with different spices, such as cloves or allspice, to give the pie a unique flavor.
Conclusion
With its rich and creamy filling and flaky gluten-free crust, vegan gluten-free pumpkin pie with coconut milk is the perfect dessert for any fall occasion. Whether you're serving it at a holiday dinner or just enjoying a slice on a chilly evening, this pie is sure to satisfy your sweet tooth without sacrificing your health or dietary restrictions.
