Pumpkin Pie

This Vegan Pumpkin Pie is a delightful twist on a classic American favorite, featuring a creamy pumpkin filling spiced with warm cinnamon and nutmeg. Perfect for fall gatherings or any time you crave a sweet, comforting dessert.

Ingredients

• Pumpkin puree - 200 grams
• Coconut milk - 120 ml
• Maple syrup - 60 ml
• Brown sugar - 30 grams
• Cornstarch - 15 grams
• Ground cinnamon - 1 teaspoon
• Ground nutmeg - 1/4 teaspoon
• Ground ginger - 1/4 teaspoon
• Vanilla extract - 1 teaspoon
• Salt - 1/4 teaspoon
• Vegan pie crust - 1 (store-bought or homemade)

Steps

1. Preheat the oven to 180°C (350°F).
2. In a mixing bowl, combine the pumpkin puree, coconut milk, maple syrup, brown sugar, cornstarch, cinnamon, nutmeg, ginger, vanilla extract, and salt. Whisk until smooth and well combined.
3. Pour the pumpkin filling into the prepared vegan pie crust and smooth the top with a spatula.
4. Bake in the preheated oven for 45-50 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.
5. Allow the pie to cool at room temperature for at least 15 minutes before slicing and serving.

Nutrition

• Calories: 250
• Protein: 3 g
• Carbs: 40 g
• Fiber: 3 g
• Sugar: 15 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 8 g
• Unsaturated Fat: 2 g
• Water: 0.1 L

Health Benefits

• Rich in antioxidants and vitamins from pumpkin, supporting immune health.
• Contains healthy fats from coconut milk, beneficial for heart health.

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