Vegan Pumpkin Pie Recipe

Of course, here is a recipe for Vegan Pumpkin Pie that includes the top 5 long-tail keywords: Meta Title: Vegan Pumpkin Pie Recipe - Best Cooking Time, Servings, Preparation Time, and Tips Meta Description: This vegan pumpkin pie recipe is perfect for the holidays or any occasion. With the best cooking time, serving, preparation time, and tips, you'll be able to create a delicious and cruelty-free dessert that everyone will love! Ingredients: For the crust:

• 1 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup vegan butter, cold and cubed
• 3-4 tbsp ice water

For the filling:

• 1 can (15 oz) pumpkin puree
• 1/2 cup unsweetened applesauce
• 1/2 cup full-fat coconut milk
• 1/2 cup brown sugar
• 1/4 cup cornstarch
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp salt

Instructions:

1. Preheat the oven to 350°F.
2. In a large mixing bowl, whisk together the flour and salt for the crust.
3. Add the cubed vegan butter to the bowl and use a pastry cutter or your hands to mix until the mixture is crumbly and resembles sand.
4. Add the ice water, 1 tablespoon at a time, and mix until the dough comes together in a ball.
5. Roll out the dough on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the dish and trim any excess dough from the edges.
6. In a separate mixing bowl, whisk together the pumpkin puree, applesauce, coconut milk, brown sugar, cornstarch, vanilla extract, cinnamon, ginger, nutmeg, and salt for the filling.
7. Pour the filling into the prepared pie crust and spread it out evenly.
8. Bake the pie in the preheated oven for 50-60 minutes, or until the filling is set and the crust is golden brown.
9. Let the pie cool completely before slicing and serving.

Cooking Time: 50-60 minutes Preparation Time: 20 minutes Servings: 8-10 slices Cuisine Category: Dessert Diet Category: Vegan Tips:

• For a flakier crust, make sure the vegan butter is cold when you mix it into the flour mixture.
• If the dough is too dry, add a little more ice water, 1 tablespoon at a time, until it comes together in a ball.
• To prevent the crust from shrinking while baking, prick the bottom of the crust with a fork and line it with parchment paper or aluminum foil filled with pie weights or dried beans before baking.
• For a smoother filling, you can blend the ingredients in a blender or food processor until smooth before pouring into the pie crust.
• To save time, you can use a store-bought vegan pie crust instead of making your own.
• Top the pie with vegan whipped cream or a sprinkle of cinnamon sugar for extra flavor.
• Store any leftover pie in an airtight container in the refrigerator for up to 3-4 days.