Vegan Pumpkin Pie With Caramel Sauce
Try this Vegan Pumpkin Pie With Caramel Sauce recipe.
Try this Vegan Pumpkin Pie With Caramel Sauce recipe.
- 1/4 teaspoon salt
- 1/2 teaspoon salt
- salt
- ingredients
- 1
- 1/2
- 1 1/2
- teaspoons
- 2
- cups
- 1/4
- cup
- 4
- vanilla extract
- coconut oil
- for the filling
- tablespoons
- teaspoon
- 2 tablespoons tahini
- (optional)
- arrowroot powder
- coconut sugar
- pumpkin pie spice
- tahini
- 3 - 4
- 1 1/2 tablespoons vanilla extract
- ice cold water
- unsweetened pumpkin puree
- ingredientsfor the pastry case 240g | 2 cups whol plain flour in the uk 110g | 1/2 cup coconut oil it needs to be very hard. if yours is soft then put it in the fridge for an hour before you make the pastry. 1/4 teaspoon salt 3 - 4 tablespoons ice cold water for the filling 1 can of full fat coconut m
- for the pastry case 240g | 2 cups wholewheat or a plain flour in the uk 110g | 1/2 cup coconut oil it needs to be very hard. if yours is soft then put it in the fridge for an hour before you make the pastry. 1/4 teaspoon salt 3 - 4 tablespoons ice cold water
- for the pastry case
- 240 g | 2 cups wholewheat or all purpose flour plain flour in the uk 110g | 1/2 cup coconut oil it needs to be very hard. if yours is soft then put it in the fridge for an hour before you make the pastry. 1/4 teaspoon salt 3 - 4 tablespoons ice cold water
- 240 g | 2 cups wholewheat or all purpose flour plain flour in the uk
- 240 g | 2
- wholewheat or all purpose flour
- plain flour in the uk
- 110 g | 1/2 cup coconut oil it needs to be very hard. if
- 110 g | 1/2
- it needs to be very hard. if yours is soft then pu
- 3 - 4 tablespoons ice cold water
- for the filling 1 can of full fat coconut milk (m
- 1 can of full fat coconut milk (my tin was 400mls but if
- 1 can of full fat coconut milk (my tin was 400mls but if
- can of full fat coconut milk
- (my tin was 400mls but if yours is one that is 398
- 450 g | 2 cups unsweetened pumpkin puree
- 450 g | 2
- 150 g | 3/4 cup coconut sugar (any other granulated suga
- 150 g | 3/4
- (any other granulated sugar will work too)
- 4 tablespoons arrowroot powder (you can sub this for cornstarch
- (you can sub this for cornstarch if you prefer)
- 2 teaspoons pumpkin pie spice (see recipe notes if this is una
- (see recipe notes if this is unavailable where you
- for the salted caramel sauce 100g | 1/2 cup of co
- for the salted caramel sauce
- 100 g | 1/2 cup of coconut sugar (sometimes called cocon
- 100 g | 1/2 cup of coconut sugar (sometimes called cocon
- 100 g | 1/2
- of coconut sugar
- (sometimes called coconut palm sugar (i have not t
- 2 tablepsoons water
- tablepsoons water
- 2 tablespoons coconut oil (solid measurement)
- (solid measurement)
- for decoration chopped walnuts or pecans (optiona
- for decoration
- chopped walnuts or pecans (optional)
- chopped walnuts or pecans (optional)
- chopped walnuts or pecans
- Carbohydrate 119.659935062999 g
- Cholesterol 493.2 mg
- Fat 771.210925012465 g
- Fiber 43.6483585565005 g
- Protein 88.8950457519775 g
- Saturated Fat 181.959590192393 g
- Serving Size 1 1 recipe (5269g)
- Sodium 6427.14707041111 mg
- Sugar 76.0115765064986 g
- Trans Fat 44.1870528804532 g
- Calories 7521 calories
Step-by-step
- Make the pastry case: Combine flour, coconut oil, and salt. Add ice water gradually until a dough forms. Chill for at least 30 minutes.
- Roll out the dough and press it into a pie dish. Prick the base with a fork and bake until lightly golden.
- Make the filling: Combine pumpkin puree, coconut milk, coconut sugar, arrowroot powder, pumpkin pie spice, and vanilla extract.
- Pour the filling into the baked pastry case.
- Bake until set.
- Make the caramel sauce: Combine coconut sugar, water, and coconut oil in a saucepan. Cook until golden brown and thickened.
- Cool the pie completely before adding the caramel sauce.
- Drizzle the caramel sauce over the cooled pie and decorate with chopped nuts (optional).
Vegan Pumpkin Pie With Caramel Sauce: A Cozy Autumn Treat
Autumn is my favorite time of year. The crisp air, the changing leaves, and the abundance of delicious seasonal ingredients always inspire me to bake. This year, I decided to tackle a vegan pumpkin pie, a recipe I’ve been wanting to perfect for ages. And let me tell you, the result was pure magic. The creamy, spiced pumpkin filling, perfectly encased in a flaky vegan pastry crust, is a symphony of autumnal flavors. But the real star of the show? The luscious salted caramel sauce, which adds a touch of salty sweetness that perfectly complements the pie's warmth.
The journey to creating this vegan masterpiece wasn't without its challenges. Finding the right balance of sweetness and spice in the filling took some experimentation. I tried several different combinations of coconut sugar and pumpkin pie spice before settling on the perfect blend. And let's not forget the pastry crust—achieving that delicate, melt-in-your-mouth texture required careful attention to the ratio of coconut oil to flour and the precise chilling time. But all the effort was worth it when I finally took the first bite. The rich, comforting taste transported me to a cozy autumn evening, a warm embrace against the chilly weather.
This recipe isn't just delicious; it's also surprisingly easy to make. Even though it involves a few steps, each one is straightforward and manageable, even for novice bakers. The ingredients are readily available, making this pie a perfect project for a weekend baking session. Imagine the warm glow of your kitchen, the comforting aroma filling the air, and the anticipation building as the pie bakes to golden perfection. It's an experience that goes beyond simply making a dessert; it's about creating a moment of joy, a celebration of the season, and a delicious treat to share with loved ones.
Beyond the Recipe: Autumn Baking Traditions
For me, baking pumpkin pie is more than just a recipe; it's a cherished autumn tradition. The scent of pumpkin spice and cinnamon instantly evokes childhood memories of family gatherings and cozy nights spent by the fireplace. It's a tradition I'm thrilled to continue and share with others. The act of making this pie allows me to connect with the changing seasons and celebrate the bounty of autumn. It's a slow, mindful process, a departure from the fast-paced nature of modern life. Each step, from measuring ingredients to rolling out the dough, is an opportunity for reflection and relaxation. And the end result? Not just a beautiful and delicious pie, but a deeply satisfying experience.
Sharing the Joy: A Pie for Everyone
This vegan pumpkin pie is also a wonderful opportunity to share the joy of baking with others. It's a perfect dessert to bring to a Thanksgiving gathering, a potluck, or simply to enjoy with friends and family on a crisp autumn evening. The richness of the flavors and the beautiful presentation will impress even the most discerning palates, and the fact that it's vegan makes it accessible to a wider audience. So, this autumn, consider making this vegan pumpkin pie. It's not just a dessert; it's an experience. It's a reminder to slow down, to savor the simple pleasures, and to share the warmth of autumn with those we love.
Tips for Success:
- Chill the dough: Allowing the pastry dough to chill thoroughly is crucial for achieving a flaky crust. Don't skip this step!
- Don't overbake: Overbaking can lead to a dry pie. Start checking for doneness a few minutes before the recommended baking time.
- Let it cool: Allow the pie to cool completely before adding the caramel sauce. This will prevent the sauce from melting and ensure a cleaner presentation.
- Get creative with toppings: Feel free to experiment with different toppings, such as whipped coconut cream, toasted pecans, or a sprinkle of cinnamon.
So, gather your ingredients, put on some cozy music, and get ready to bake a pie that's as heartwarming as it is delicious. Happy baking!
