Welcome to my Vegan Pumpkin Pie Recipe post. You can quickly make healthier alternatives to using eggs and milk in your recipe. Share any variations with me in comments below as there are several healthy ways to sweeten the pie. I am using a basic recipe and then share the vegan options.
Ingredients
3/4 cup granulated sugar ( I use 1/4 cup of Pure Maple Syrup & Stevia )
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs ( Ener-G Egg Replacer works great )
1 can (15 oz.) 100% Pure Pumpkin
1 can (12 fl. oz.) Evaporated Milk * See Vegan Option
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Directions for Non Vegan Pumpkin Pie Recipe
Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Directions for Vegan Pumpkin Pie
Ingredients for Making Alternative Condensed Milk
¾ cup raw cashews (pre-soak and strain only if not using a Blendtec)*
½ cup agave (or maple syrup, brown rice syrup, coconut nectar, etc.)
¼ cup coconut manna (also known as coconut butter)
2 tbsp lemon juice
2 tbsp water
1 tsp pure vanilla extract
⅛ tsp salt
Make sure all ingredients are at room temp or slightly warmed before starting.
Blend everything in a blender (a Blendtec or Vitamix works best; otherwise just pause and scrape down the sides as needed).
Adjust the sweetness to your liking (especially if using an alternative sweetener to agave). Enjoy!
Store leftovers in a glass jar in the fridge and gently rewarm as needed.
Thanks to Audrey who publishes the unconventionalbaker.com website for this healthy alternative to condensed milk.
Now that you have the alternative condensed milk, add all of the other ingredients of the Vegan Pumpkin Pie Recipe into the Blendtec and pulse until smooth. If your mixture is not thick enough, add some corn starch until it thickens up.
POUR into pie shell.
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean.
Cool on wire rack for 2 hours. Serve immediately or refrigerate.
The pie in the picture is a Vegan Pumpkin Pie Recipe. It tastes great.
There are many more healthy vegan and vegetarian recipes on my blog.
Healthy Living
Let me know what you like to create in the comments below.