Vegan Pumpkin Pie Recipe Recipe
By Earth of Maria
🔪Prep Time: 5 mins
👩🍳Cook Time: 55 mins
▢ 2 1/2 cups pumpkin purée
▢ 2 tbsp cornstarch
▢ 1/2 tsp cinnamon
▢ 1 cup brown sugar
▢ 1/3 cup maple syrup
▢ 1/2 cup plant based milk
▢ 1 cup soy cream
▢ 1/2 tsp vanilla extract
▢ 1 vegan pie crust
1Preheat the oven to 180 degrees C/350 F.
2To a large mixing bowl, add the pumpkin purée, cornstarch, cinnamon, brown sugar, maple syrup, plant based milk, soy cream and vanilla extract. Use a handheld mixer to whisk until the mixture is smooth. You can also do this in a food processor or blender.
3Pour the filling into a 9-inch pie tin lined with the vegan pie crust. Bake in the preheated oven for 50-55 minutes.
4Transfer to the fridge and allow to cool for at least an hour before slicing and serving with vegan whipped cream.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.