Vegan Pumpkin Pie And Crust Rezept

This unbelievably delicious vegan pumpkin pie boasts a buttery, crumbly crust that's surprisingly easy to make, even for baking novices! Forget pre-ground spices – freshly ground cinnamon and nutmeg elevate the creamy, spiced pumpkin filling to a whole new level of flavor, reminiscent of classic pumpkin pie. This recipe, adapted from vegan.org, delivers the perfect blend of textures and tastes for a Thanksgiving showstopper or any autumnal celebration. Get ready for rave reviews!

Vorbereitung 45 Min.

Kochzeit 85 Min.

Kalorien 255.2 kcal

Eiweiß 13g

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Zutaten für Vegan Pumpkin Pie And Crust

Whole Wheat Pastry Flour
½ teaspoon salt
Canola Oil
Soymilk
Pumpkin
Firm Silken Tofu
Vegan Sugar
1 teaspoon ground cinnamon (freshly ground is best!)
½ teaspoon ground nutmeg (freshly ground is best!)
Ground Ginger
Allspice
¼ teaspoon ground cloves

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Zubereitung von Vegan Pumpkin Pie And Crust

Preheat oven to 400°F (200°C). Lightly grease a 9-inch pie plate.
In a medium bowl, whisk together 1 ½ cups all-purpose flour and ½ teaspoon salt.
Cut in ½ cup vegan butter (or shortening), using a pastry blender or your fingers, until the mixture resembles coarse crumbs.
Gradually add ¼ cup soy milk, mixing with a fork until the dough just comes together. Be careful not to overmix.
Form the dough into a ball, wrap in plastic wrap, and chill for at least 30 minutes.
On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer to the prepared pie plate.
Trim and crimp the edges. Prick the bottom with a fork.
Bake for 12-15 minutes, or until lightly golden.
Let the crust cool completely before adding the filling.
While the crust cools, prepare the filling: In a food processor, blend 1 (14-ounce) package silken tofu until completely smooth.
Add 1 (15-ounce) can pumpkin puree, ½ cup maple syrup, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves, and ¼ teaspoon salt.
Blend until completely smooth and well combined.
Pour the filling into the cooled crust and spread evenly.
Bake at 375°F (190°C) for 50-60 minutes, or until a toothpick inserted near the center comes out almost clean.
Let the pie cool completely on a wire rack before serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

80g

Fat

Carbs

13g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts The Americas American Vegetarian Vegan Fall Recipes Holiday Recipes Baking

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Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Vegan Pumpkin Pie And Crust?

Vegan Pumpkin Pie And Crust dauert insgesamt etwa 130 Minuten – ungefähr 45 Minuten Vorbereitung und 85 Minuten Kochzeit.

Wie viele Kalorien hat Vegan Pumpkin Pie And Crust?

Vegan Pumpkin Pie And Crust hat etwa 255.2 Kalorien pro Portion, mit ungefähr 13 g Eiweiß, 13 g Kohlenhydraten und 13 g Fett.

Welche Zutaten brauche ich für Vegan Pumpkin Pie And Crust?

Die wichtigsten Zutaten für Vegan Pumpkin Pie And Crust sind Whole Wheat Pastry Flour, Salt, Canola Oil, Soymilk, Pumpkin, Firm Silken Tofu. Die vollständige Liste mit Mengenangaben findest du oben.