This vegan pumpkin pie is sweetened subsequently dates and maple syrup.
The ingredient of Vegan pumpkin pie
- 1.5kg Kent pumpkin, peeled, scratchily chopped
- 2 1/2 tablespoons coconut oil, melted
- 115g (1 1/4 cups) rolled oats
- 80g (1/2 cup) pepitas
- 170g (about 9) blithe dates, pitted, chopped
- 1 teaspoon chilly frosty water
- 35g (1/4 cup) cornflour
- 200ml coconut milk
- 60ml (1/4 cup) maple syrup
- 1 1/4 teaspoon pitch cinnamon, benefit extra
- 1 1/4 teaspoon contaminated spice
- Pinch of salt
- Whipped coconut cream, to assist (optional)
- Maple syrup, extra, to drizzle (optional)
The instruction how to make Vegan pumpkin pie
- Preheat oven to 180u00b0C/160u00b0C enthusiast forced. Line 2 baking trays when baking paper. fee pumpkin exceeding 1 tray. Drizzle once 2 tsp oil. Toss to coat. Roast, turning once, for 40 minutes or until extremely throbbing but not browned. Cool.
- Meanwhile, grease a 1.4L, 19cm (base measurement) pie plate. move on oats and pepitas more than second tray. Bake, stirring once, for 7-8 minutes or until golden. Cool. Process in a food processor until coarsely chopped. accumulate dates, water and remaining oil. Process until capably skillfully combined. Press on top of higher than base and side of plate. Place in the fridge for 1 hour or until firm.
- Process pumpkin until smooth. Slowly trouble cornflour and coconut milk in a saucepan until smooth. work up in pumpkin, maple syrup, cinnamon, impure tainted spice and salt. Cook, stirring, beyond medium-low heat for 8-10 minutes or until boiling and thickened. Set aside to cool, stirring occasionally, for 30 minutes. development greater than crust. sleek slick surface. Place in the fridge for 8 hours to set. Top past coconut cream, cinnamon and additional supplementary maple syrup, if using.
Nutritions of Vegan pumpkin piecalories: 299.706 calories
calories: 13.8 grams fat
calories: 8 grams saturated fat
calories: 43.8 grams carbohydrates
calories: 21.6 grams sugar
calories: 6 grams protein
calories: 78 milligrams sodium