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  • Writer's pictureFruityVegita

Healthy Vegan Pumpkin Pie Recipe


If you've never tried a healthy pumpkin pie dessert pie before, now's your chance! Every pumpkin lover will love this healthier pumpkin pie recipe.

Made with pumpkin puree and Vegan quark substitute filled in a homemade easy crust, this simple and delicious pie is the best and easiest pie you can make in minutes. It's dairy free, healthier and tastier to satisfy you! I love this perfect vegan dessert pie for every occasion. It's easy to make and a must-have for weeknight dinners and family gatherings. #pumpkinpie #veganpumpkinpie


INGREDIENTS

Easy Homemade Crust

2 1/2 cups of all purpose flour

1 - 2 teaspoons of coconut sugar

1/4 teaspoon of salt

1/4 teaspoon of ground nutmeg

200g of cold Vegan butter

10 tablespoons of cold Vegan butter

PUMPKIN FILLING

2 cups of homemade pumpkin puree

200g of quark/Vegan quark substitute

1 tablespoon of freshly squeezed lemon juice

2 teaspoons of freshly grated lemon zest

4 tablespoons of maple syrup

INSTRUCTIONS

  1. Cut the pumpkin in half and place them on a baking tray that is lined with parchment paper

  2. Bake the pumpkin until softened and allow to cool.

  3. Peel off the pumpkin skin and transfer the pumpkin to a blender.

  4. Blend until smooth and refrigerate.

  5. Combine the ingredients for the crust and mix until combined with electric mixer or hand.

  6. Wrap the dough and refrigerate for 15 minutes.

  7. Roll out the pastry on a floured surface and transfer to a standard pie pan. Press the pastry up and down to cover the pan and crimp the edges with two fingers.

  8. Bake partially in the oven for 10 minutes and set aside to cool.

  9. Preheated the oven to 350 degrees Fahrenheit

  10. In a mixing bowl, whisk together pumpkin puree, quark, maple syrup, lemon juice, lemon zest etc. and pour filling into the pie shell.

  11. Bake pie in the oven for about 50 - 55 min (baking time vary)

  12. Let cool completely at room temperature, this can take up to 3 hours and enjoy your pie.

Note: Cover the pumpkin pie in an air tight container and put it in a refrigerator. Enjoy your pie within 2 days!


Prep Time 20 min

Baking Time 50 min

Total Time 1 hr 10 min


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