Vegan Pumpkin Pies
Try this Vegan pumpkin pies recipe
Try this Vegan pumpkin pies recipe
- 1/2 tsp cinnamon
- cinnamon
- 1/8 tsp nutmeg
- 1 tsp vanilla essence
- a good pinch of fine sea salt
- 60 ml / 1/4 cup maple syrup
- a pinch of fine sea salt
- 120 g / 1 cup all purpose flour or gf all purpose flour
- 1 tbsp maple syrup or icing sugar
- 1/2 tsp xantham gum (for gf version only)
- 3 tbsp mild oil or softened mild coconut oil
- 120 ml / 1/2 cup pumpkin puree
- 2 tbsp smooth almond butter
- 50 g / 1.75 oz firm silken tofu (i used clearspring)
- 1 tbsp tapioca starch (or cornstarch)
- 1/3 tsp ginger
- a good pinch of cloves
- thick dairy-free yoghurt or whipped coconut cream
- Carbohydrate 0.562539083333333 g
- Cholesterol 0 mg
- Fat 0.0363822916666667 g
- Fiber 0.242102076609929 g
- Protein 0.029670375 g
- Saturated Fat 0.0212156458333333 g
- Serving Size 1 1 Serving (44g)
- Sodium 0.177058333333333 mg
- Sugar 0.320437006723404 g
- Trans Fat 0.00905664583333333 g
- Calories 5 calories
Step-by-step
- PASTRY: Place the flour, icing sugar, salt and xantham gum (if using a gluten-free flour mix that does not contain it already) in a large bowl. Mix well.
- Add the oil and incorporate it into the flour with a fork until all the flour is coated in oil and resembles little pebbles. If using maple syrup instead of sugar, mix it in with the oil and add them to the flour together.
- Slowly trickle in some cold water, start with 2 tbsp (or less if using maple syrup) and add more if needed, but proceed with caution, adding a tiny bit at a time.
- Bring all the dough together, but do not knead if you are working with gluten flour (overworking the dough will make the pastry tough). Form the dough into a ball and refrigerate for about 30 minutes.
- Remove the dough from the fridge and let it sit at room temperature for about 5 minutes.
- Divide the dough into 4 parts. Roll each part into a ball, flatten and roll it out flat between two sheets of baking paper to prevent sticking. When it comes to gluten-free dough, you may find it easier (I did) to simply mould it to the inside of the tart tins with your fingers.
- Line the tart tins with the dough and trim the excess pastry off with a knife.
- Pierce the dough-lined pastry cases with a fork and refrigerate them while the oven is heating up.
- Heat up the oven to 160° C / 320° F fan forced (180° C / 355° F no fan) and cut little squares of baking paper a touch bigger than your tart tins.
- Remove the dough from the fridge, place a square of baking paper inside each tin and fill with baking beads (or dry beans).
- Blind bake for 15 minutes.
- Carefully remove the beads and the baking paper inserts and return the tins to the oven for another 10 minutes.
- Remove them from the oven and set aside.
- FILLING: Place all the filling ingredients in a food processor and blend until super smooth.
- ASSEMBLY: Divide the filling between the pre-baked pastry cases.
- Bake at 160° C / 320° F fan forced (180° C / 355° F no fan) for about 18 minutes, until the edges look set but the centre can still be a little soft.
- Cool them completely before decorating.
- Once cool, dot with thick dairy-free yoghurt or whipped coconut cream and dust with cinnamon.
A Busy Mom's Guide to Delicious and Easy Vegan Pumpkin Pies
Life as a working mom is a whirlwind of activity. Between juggling work deadlines, school pick-ups, and keeping the household running smoothly, finding time for anything beyond the basics can feel impossible. But I believe that even the busiest among us deserve a little indulgence – a moment of deliciousness to savor amidst the chaos. And that's where my easy vegan pumpkin pie recipe comes in. It's a perfect blend of comforting tradition and effortless preparation, ensuring a sweet treat without sacrificing precious time or energy.
This recipe isn't just a quick fix; it's a testament to the fact that healthy and delicious can coexist beautifully. I’ve always loved pumpkin pie, but the traditional versions often feel too heavy, too rich. This vegan adaptation is lighter, surprisingly simple to make, and still boasts that wonderfully warm and comforting flavor we all crave. The secret lies in using readily available, wholesome ingredients. No obscure superfoods or time-consuming techniques are required here. Simply gather the ingredients, follow the straightforward steps (which I've broken down in a simple, easy-to-follow list), and in less than an hour, you'll be rewarded with a delightful dessert perfect for a family gathering, a quiet night in, or even a celebratory treat for yourself.
Ingredients you need: The ingredient list is surprisingly short, featuring staples many already have in their pantry. The focus is on wholesome ingredients, ensuring that this vegan pumpkin pie is not only tasty but also nutritious. Think creamy pumpkin puree, nutty almond butter, and the warming spices that bring out the best in autumn flavors. There's no need to spend hours searching for specialized vegan alternatives; this recipe embraces simplicity and practicality.
Why I love this recipe: Beyond the ease and deliciousness, this vegan pumpkin pie offers a healthy alternative to traditional versions, rich in flavor and surprisingly light. It's the perfect dessert for anyone with dietary restrictions or simply looking for a more wholesome treat. Plus, the joy on my children's faces when they see these pies is worth more than any complicated recipe ever could be.
I believe that cooking should be joyful, not stressful. This recipe is a reflection of that philosophy. It’s a reminder that even with a hectic schedule, you can create something delicious and comforting for yourself and your loved ones. So take a break, put on some music, and enjoy the simple pleasure of baking this delicious vegan pumpkin pie. You deserve it!
