I love vegan pumpkin pie – such an autumn dish. Most traditional recipes call for condensed milk, which obviously we can’t have due to our dairy allergy. In order to make a great egg and dairy free pumpkin pie I’ve gone for Coconut Cream instead. Coconut Cream is a great replacement as the consistency is firm and without eggs to bind that’s always a consideration for vegan baking. So here’s our vegan pumpkin pie recipe – enjoy a taste of autumn that’s dairy and egg free.
Free From: Egg, Dairy, Soya
Contains: Gluten
Vegan Pumpkin Pie
I love pumpkin pie – such an autumn dish. Most traditional recipes call for condensed milk, which obviously we can’t have due to our dairy allergy. There are recipes out there for vegan condensed milk but honestly I can’t be bothered to boil down milk for hours on end, so I’ve gone for Coconut Cream instead. I prefer it to Coconut Milk as I think the consistency is firmer and without eggs to bind that’s always a consideration for vegan baking.
- October 31, 2019
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Ingredients
- 1 can Pumpkin (425g)
- 3/4 cup Coconut Cream
- 3/4 cup Brown Sugar
- 1/4 cup Cornflour
- 1/4 cup Maple Syrup
- 1 tsp Vanilla
- 1/2 tsp Salt
- 1 heaped tsp Cinnamon
- 1/2 heaped tsp Nutmeg
- 1/2 tsp Ginger
- 1/8 tsp Ground Cloves
- Block of Jus Rol Shortcrust Pastry (Dairy Free), or you can make your own but I was in a bit of a rush!
Directions
- Step 1
- Preheat Oven to 350ºF or 180ºC
- Step 2
- So this is really the simplest pie recipe ever – mix all the ingredients together in a mixer until fully combined
- Step 3
- Prepare your pie dish by rolling out the pastry and lining your pie dish – remember you don’t grease pie dishes or you’ll get tough pastry, I try to make the crust pretty but I don’t seem to have that flair
- Step 4
- Pour the Pumpkin mix into the pie dish even out with a spatula
- Step 5
- Bake for 55-60 until set
- Step 6
- Cool then refrigerate for 4 hours and serve with Vegan Whipped Cream
