Vegan Pumpkin Pie With Maple Syrup Recipes

VEGAN PUMPKIN PIE

Vegan Pumpkin Pie image

Rich, creamy and wonderfully spiced for the holidays, this vegan pumpkin pie recipe is perfect for all your guests. -Justin Weber, Kenosha, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

1-1/4 cups all-purpose flour
2 teaspoons sugar
1/4 teaspoon salt
1/2 cup coconut oil or shortening, cold
3 to 4 tablespoons ice water
FILLING:
2-1/2 cups canned pumpkin
1/4 cup packed brown sugar
1/4 cup maple or agave syrup
3/4 cup oat milk
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 tablespoons tapioca flour or arrowroot flour

Steps:

In a food processor, mix flour, sugar and salt; pulse in coconut oil until crumbly. Gradually add ice water, pulsing until dough holds together when pressed. Shape into a disk; wrap in plastic wrap. Refrigerate 30 minutes or up to 2 hours. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to 9-in. pie plate. Trim crust to ½ in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until crust is set, about 5 minutes. Remove foil and weights; bake until crust just starts to brown, about 10 minutes. Reduce oven temperature to 350°. In a blender, combine filling ingredients. Puree until smooth. Pour filling into crust. Bake 45 to 50 minutes, or until center is set and filling is beginning to crack (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack for 1 hour. Refrigerate overnight or until set.

Nutrition Facts : Calories 298 calories, Fat 15g fat (12g saturated fat), Cholesterol 0 cholesterol, Sodium 239mg sodium, Carbohydrate 41g carbohydrate (18g sugars, Fiber 3g fiber), Protein 3g protein.

VEGAN PUMPKIN PIE

Vegan Pumpkin Pie image

Delicious vegan classic pumpkin pie with no tofu. Vegan or non-vegan, everyone loves this pie. Top with Soy Whip™ just before serving if desired.

Provided by justasfastasican

Categories Fruits and Vegetables Vegetables Squash

Time 9h55m

Yield 8

Number Of Ingredients 7

Ingredients

1 cup vanilla-flavored almond milk
½ cup raw sugar
2 tablespoons arrowroot powder
1 (15 ounce) can pumpkin puree
2 teaspoons pumpkin pie spice
½ teaspoon salt
1 (9 inch) vegan pie shell (such as Wholly Wholesome®)

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Combine almond milk, sugar, and arrowroot powder in a blender; blend until sugar and arrowroot are completely dissolved. Add pumpkin puree, pumpkin pie spice, and salt; blend until smooth. Pour into the pie shell. Cover edges of the pie shell with aluminum foil.
Bake in the preheated oven until center is set, about 40 minutes.
Cool pie to room temperature, about 1 hour. Refrigerate until firm, 8 hours to overnight.

Nutrition Facts : Calories 202 calories, Carbohydrate 30.8 g, Fat 8.3 g, Fiber 2.1 g, Protein 2.2 g, SaturatedFat 2 g, Sodium 419.3 mg, Sugar 15.4 g

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