Vegan Pumpkin Pie And Crust Recette

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!

Préparation 45 min

Cuisson 85 min

Calories 255.2 kcal

Protéines 13g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour 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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Comment préparer 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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Questions fréquentes

Combien de temps faut-il pour préparer Vegan Pumpkin Pie And Crust ?

Vegan Pumpkin Pie And Crust prend environ 130 minutes du début à la fin — environ 45 minutes de préparation et 85 minutes de cuisson.

Combien de calories contient Vegan Pumpkin Pie And Crust ?

Vegan Pumpkin Pie And Crust contient environ 255.2 calories par portion, avec environ 13 g de protéines, 13 g de glucides et 13 g de lipides.

De quels ingrédients ai-je besoin pour Vegan Pumpkin Pie And Crust ?

Les principaux ingrédients de Vegan Pumpkin Pie And Crust sont Whole Wheat Pastry Flour, Salt, Canola Oil, Soymilk, Pumpkin, Firm Silken Tofu. Consultez la liste complète avec les quantités ci-dessus.