Vegan Pumpkin Pie
The month of October is the time or the autumn settles. We start cooking casseroles or hearty dishes, But it also rhymes with "Halloween" and who says Halloween says pumpkin and candy! So what's better than a pumpkin pie to make your guests salivate during the month of Halloween?A great classic of autumn, this pie made from pumpkin puree so is delicious: cover it with coconut whipped cream and you will make a pie festive and nourishing! This recipe can be prepared with both fresh pumpkin purée and commercial canned pumpkin puréeHere a tasting advice for you, it’s better to wait until it is well cooled to eat it and even better if it has remained in the fridge all night, it will only be better!
Ingredients
- 3 cups pumpkin purée
- 1/2 cup maple syrup
- 1/2 cup of almond milk
- 4 cup teaspoon of sunflower oil
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- ¼ tsp. ground nutmeg
- ¼ tsp. ground cardamom
- 1 tbsp Nutritional yeast
- Pastry
- 1 cups unbleached all purpose flour
- 1/2 teaspoon of salt
- 3 tbsp cold water
- 1 tablespoon maple syrup
- 1/4 cup very canola oil
Instructions
- Preheat oven to 350 ° F.
- In a large bowl, combine all ingredients with a bowl mix to combine everything.
- Pour the mixture into the pastry.
- Bake on the middle rack for 60 minutes.
- Once cooking is complete, let cool on a wire rack. Refrigerate minimum 2 hours before serving.
- Serve the cold pie with the coconut whipped cream if desired.
- For the pastry
- In a large bowl, combine flour and salt. Reserve.
- Mix the water and maple syrup together. Add the oil. Pour over the dry ingredients and stir with a fork until it form a dough.
- Press the dough between two sheets of parchment paper.
- For a baked bottom, prick the entire surface with a fork and bake for 8 to 10 minutes or until the dough is golden brown.