Easiest vegan Pumpkin pie
For the spices, I added cinnamon and cardamom but feel free to go crazy and add whatever you think matches this pie. I actually think a thin dark chocolate layer over the crust would be magic.
https://vanillacrunnch.com/the-easiest-vegan-pumpkin-pie-youve-ever-made/
Serves: 8
Ingredients
- CRUST
- 1½ cup plain flour
- ½ cup vegan butter + more for greasing the pan
- 1 Tab sugar
- ½ tsp salt
- ½ cup ice water
- FILLING
- 2 cups steamed pumpkin
- ¾ cup coconut milk
- ½ tsp Agar-Agar
- ½ cup cornflour
- ¼ cup maple syrup
- ½ cup brown sugar or coconut sugar
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp cardamom
Instructions
- Steam the pumpkin until soft
- While the pumpkin is steaming, prepare the crust by combining all the ingredient to a homogenous dough. I always make this with my hands put feel free to use a machine. Press the dough into a round pan (6-inch makes a higher pie with a thicker crust and 8-inch a flatter pie with a thinner crust; I tried and liked both)
- Put into the freezer until the filling is ready.
- Preheat the oven to 350F
- Heat the coconut milk with the agar-agar until boiling.
- Add all the ingredients for the filling plus the coconut milk- Agar-agar mixture to our blender and blend until well combined.
- Fill over crust and bake for about 45-50 minutes.
- Let cool down and place in the fridge for about 4 hours with a plastic wrap on top.