The best vegan pumpkin pie
An impressive and simple dessert.
This dairy-free pumpkin pie is a must-have recipe for any special occasions! It's easy to make, and is guaranteed to impress vegans and non-vegans alike.
Start by making the crust. Mix together flour, sugar and salt in a large mixing bowl.
Add margarine or vegan butter, and chop it up roughly until a fine crumb forms.
Add plant based milk, and mix it using a fork or your hands until a dough forms.
Transfer the dough to a sheet of parchment paper and roll it out. Then, transfer into a large pie tin.
Bake the pie crust at 350 degrees F for 20 minutes.
Make the filling using pumpkin purée, cornstarch, cinnamon, brown sugar, maple syrup, plant based milk, soy cream and vanilla extract.
Pour the filling into the crust and bake for 55 minutes at 350 degrees F.
Allow the pumpkin pie to chill in the fridge for at least an hour before serving!