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Vegan Pumpkin Pie – Allergy Mums

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Vegan Pumpkin Pie

I really like Vegan Pumpkin Pie – such an Autumn dish.  Most conventional recipes name for condensed milk, which clearly we will’t have as a consequence of our dairy allergy.  As a way to make an important egg and dairy-free pumpkin pie I’ve gone for Coconut Cream as an alternative.  Coconut Cream is a superb substitute because the consistency is agency and with out eggs to bind that’s all the time a consideration for vegan baking.  So right here’s our vegan pumpkin pie recipe – get pleasure from a style of autumn that’s dairy and egg free.

Vegan Pumpkin Pie Allergy Mums

Free From: Egg, Dairy, Soya

Accommodates: Gluten

Vegan Pumpkin Pie

I really like pumpkin pie – such an autumn dish. Most conventional recipes name for condensed milk, which clearly we will’t have as a consequence of our dairy allergy. There are recipes on the market for vegan condensed milk however truthfully, I can’t be bothered to boil down milk for hours on finish, so I’ve gone for Coconut Cream as an alternative. I want it to Coconut Milk as I feel the consistency is firmer and with out eggs to bind that’s all the time a consideration for vegan baking.

Elements  

  • 2 1/2 Cups Canned Pumpkin Ensure you do not get pie filling – you are simply after straight outdated Pumpkin
  • 3/4 Cup Coconut Cream
  • 3/4 Cup Brown Sugar
  • 1/4 Cup Cornflour
  • 1/4 Cup Maple Syrup If you do not have this simply add in one other 1/4 cup brown sugar, or 1/4 cup Treacle for a darker pie
  • 1 tsp Vanilla
  • 1/2 tsp Salt
  • 1 heaped tsp Cinnamon
  • 1/2 heaped tsp Nutmeg
  • 1/2 tsp Ginger
  • 1/8 tsp Floor Cloves
  • 1/8 tsp Finely Floor Black Pepper
  • Both a portion of our Vegan Pastry or a Block of Jus Rol Shortcrust Pastry (Dairy Free)

Directions 

  • Preheat Oven to 350ºF or 180ºC.

  • So that is actually the best pie recipe ever – combine all of the elements collectively in a mixer till absolutely mixed.

  • Put together your pie dish by rolling out the pastry and lining your pie dish – keep in mind you do not grease pie dishes otherwise you’ll get a tricky pastry, I attempt to make the crust fairly however I do not appear to have that aptitude so I flatten with a fork. I additionally made little leaves, utilizing a cookie cutter and baked them on an ungreased cookie sheet for 10 minutes at 180°C, 350°F.

  • Pour the Pumpkin combine into the pie dish even out with a spatula. Cowl the rim of the pie with tin foil to make sure that the pastry rim would not burn

  • Bake for 55-60 till set.

  • Cool then refrigerate for 4 hours and enhance with the leaves, and serve with Vegan Whipped Cream.

Key phrase pumpkinpie, vegandesserts, veganpie

Should you fancy a fruit pie take a look at our different recipes: