The Most Delicious Vegan Pumpkin Pie
How to make an easy pumpkin pie, no egg replacer
Equipment
- 8" Pie Tin
- Blender
Ingredients
- 1 pie crust dough - click here for my shortcrust pie recipe
- 1 12oz Pumpkin Puree
- ½ cup vegan butter
- ¾ cup white sugar
- ¼ cup dark brown sugar
- 1 cup soya yoghurt
- ¼ cup cornflour
- 1 tsp vanilla extract
- ½ tsp ground nutmeg
- ½ tsp ground cinnamon
- ½ tsp ground mixed spice
Instructions
- Preheat oven to 200c.
- Line your 8" pie tin with your pie crust. Leave to one side whilst you make the filling.
- Add all the pie filling ingredients to a large bowl.
- Blend with hand mixer until a smooth consistency is achieved.
- Fill uncooked pie crust with pie filling.
- Bake for up to 1 hour 15 minutes.
- Crust should start to brown and pie surface should begin caramelising.
- Remove from oven and place on proverbial windowsill to cool.
- Filling will firm up on standing.
- I like to make pastry leaves to decorate my pie with. I bake these separately to avoid them burning, then place them on the cooked pie once cool.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
The Most Delicious Vegan Pumpkin Pie
Serving Size
100 g
Amount per Serving
Calories
240
% Daily Value*
Fat
9
g
14
%
Saturated Fat
2
g
13
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
4
g
Sodium
94
mg
4
%
Potassium
16
mg
0
%
Carbohydrates
29
g
10
%
Fiber
1
g
4
%
Sugar
25
g
28
%
Protein
1
g
2
%
Vitamin A
559
IU
11
%
Vitamin C
1
mg
1
%
Calcium
8
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.