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One word – irresistible. The joy in a form of Vegan Pumpkin Pie. There’s a reason why this particular pie is everyone’s favorite during the holidays. Its exact sweetness and flavorful character that fills the missing void in your dessert-y mood. And there’s something about Vegan Pumpkin Pie that makes it stand-out among other desserts at your Thanksgiving table. Whatever may that be, you know that there’s a special place for that one good tastefully divine slice in your stomach and in your heart.
Nowadays, almost every food enthusiast can make whatever recipe they want and crave for. Looking for something? It’s just one click away. What a time to be alive, huh? Well lucky you, it’s just another day in the kitchen for us. Kind of a special treat perhaps. *Drumroll please* – VEGAN PUMPKIN PIE. So easy to make, so convenient, so delightful and tasty you’ll feel like its holiday season already.
So how to make Vegan Pumpkin Pie
Let’s start with the pie crust. There are tons of good ready-made vegan pie crust in the market. You can either buy one or make one. If you plan to make one, we found this very easy recipe from Nora Cooks which you can check on this link: https://bit.ly/2nAC2AV [1] Preparation only takes about 10-15 minutes.
Now for the exciting part, the filling. Put all the ingredients in a blender and mix until smooth. If you don’t own a blender, just simply whisk it in a bowl. Once you’re done, pour the yummy mixture into the uncooked pie crust. Smooth the pumpkin mixture evenly with a spatula
Preheat the oven to 350 degrees F. Put the pie in the oven and bake for one hour. After an hour of baking, remove from the oven and let it cool at room temperature for about 30-40 minutes. By this time, with its rich smell and perfect looks, you’ll want to have a taste of your masterpiece. Not yet, the essential part of the process is coming up. Refrigerate your pie overnight. Once pie time is on the following day, serve your Vegan Pumpkin Pie with plenty of Coconut Whip Cream on top. Enjoy!
