Blair's Vegan Pumpkin Pie by @healthyalie

55 min

8 servings

🌾

200 g

Flour

🧂

2 pinches

Salt

🧈

100 g

Margarine

💧

5 tbsp

Water

🎃

400 g

Pumpkin puree

🥥

210 ml

Coconut milk

🥥

80 g

Coconut sugar

🧂

1 tbsp

Pumpkin spice blend

🌽

4 tbsp

Cornstarch

🥛

Whipped cream

  1. Purée
    • Pumpkin puree

    Prepare the pumpkin puree, or use canned puree.

  2. Preheat
    • Flour
    • Salt
    • Margarine

    Preheat the oven to 175°C and mix the flour, salt, margarine and water until a dough forms; add a little water if it is too crumbly, then refrigerate for 1 hour.

  3. Roll

    Roll out the dough in a buttered pie tin and prick it with a fork.

  4. Blend
    • Pumpkin puree
    • Coconut milk
    • Coconut sugar

    Blend the pumpkin puree, coconut milk, coconut sugar, pumpkin spice blend, cornstarch and salt in a blender until smooth and homogeneous.

  5. Pour

    Pour the filling over the pastry and bake for 30 minutes.

  6. Cool
    • Whipped cream

    Remove from the oven, let cool, then refrigerate for at least 2 hours before slicing and serving with whipped cream.

Blair's Vegan Pumpkin Pie by @healthyalie

55 min

8 servings

🌾

200 g

Flour

🧂

2 pinches

Salt

🧈

100 g

Margarine

💧

5 tbsp

Water

🎃

400 g

Pumpkin puree

🥥

210 ml

Coconut milk

🥥

80 g

Coconut sugar

🧂

1 tbsp

Pumpkin spice blend

🌽

4 tbsp

Cornstarch

🥛

Whipped cream

Preparation Steps

  1. Step 1/6

    Prepare the pumpkin puree, or use canned puree.

    🎃Pumpkin puree

  2. Step 2/6

    Preheat the oven to 175°C and mix the flour, salt, margarine and water until a dough forms; add a little water if it is too crumbly, then refrigerate for 1 hour.

    🌾Flour
    🧂Salt
    🧈Margarine
    💧Water
    🥣Mixing bowl

  3. Step 3/6

    Roll out the dough in a buttered pie tin and prick it with a fork.

    🥖Rolling pin
    🥧Pie tin
    🍴Fork

  4. Step 4/6

    Blend the pumpkin puree, coconut milk, coconut sugar, pumpkin spice blend, cornstarch and salt in a blender until smooth and homogeneous.

    🎃Pumpkin puree
    🥥Coconut milk
    🥥Coconut sugar
    🧂Pumpkin spice blend
    🌽Cornstarch
    🧂Salt

  5. Step 5/6

    Pour the filling over the pastry and bake for 30 minutes.

    🥧Pie tin

  6. Step 6/6

    Remove from the oven, let cool, then refrigerate for at least 2 hours before slicing and serving with whipped cream.

    🥛Whipped cream

Composition

Ingredients

Types

Grains, Spices, Fats, Liquids, Vegetables, Dairy Alternatives, Starches, Dairy

Ingredients

Flour, Salt, Margarine, Water, Pumpkin puree, Coconut milk, Coconut sugar, Pumpkin spice blend, Cornstarch, Whipped cream

Notes

Flour (wheat flour or a gluten-free flour blend), Salt (for the pastry), Water (add a little more if the dough is too crumbly), Pumpkin puree (homemade or canned), Whipped cream (to serve)

Allergens

Gluten, Milk

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free

Calories

278 kcal

Macro nutrients

Protein: 3.5g, Carbohydrates: 37g, Fat: 13g, Fiber: 3.5g, Sugars: 13g

Nutritional Information

Minerals

Sodium: 135mg, Potassium: 220mg, Iron: 1.3mg, Calcium: 35mg, Magnesium: 20mg

Vitamins

Vitamin A: 320µg, Vitamin E: 1.2mg, Vitamin C: 2mg

Preparation

Time Information

Preparation

25 minutes

Cooking

30 minutes

Overall

55 minutes

Difficulty

Level

Medium (2/4)

Steps

6 steps

Equipments

Utensils

Mixing bowl, Fork, Rolling pin, Pie tin

Appliances

Oven, Blender, Refrigerator

Type

Type

Type Of Dish

Dessert

Occasions

Autumn, Halloween, Thanksgiving

Origin

Source

Platform

instagram

Original Creator

@healthyalie

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Flaky, Smooth

Flavors

Sweet, Spiced, Pumpkin, Coconut

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

fridge : 3-4 days (covered or in an airtight container,after cooling completely), freezer : up to 1 month (wrap tightly without the whipped cream topping,thaw in the fridge before serving)