Creamy Pumpkin Pie
Vegan Deep-Dish Creamy Pumpkin Pie: A Healthier Take on a Timeless Classic
Hey there, fellow foodies! This week, I'm sharing my post-Thanksgiving recipes with you. So far, we've covered my scrumptious moist vegan rolls, creamy mashed potatoes, and vegan gravy, along with a flavorful Brussels sprouts and kale salad. And now, the grand finale – my Vegan Deep-Dish Creamy Pumpkin Pie. It's a wholesome twist on the timeless classic, blending the rich, comforting flavors of pumpkin with the indulgent creaminess of coconut, all nestled in a convenient frozen pie crust. This healthier take on a Thanksgiving favorite doesn't compromise on taste. Treat yourself to a slice of seasonal goodness, topped with vegan whipped cream or enjoyed on its own. Here's to making the holidays a little sweeter and a lot more delicious! Let's get started!
Creamy Pumpkin Pie Recipe:
Ingredients:
For the filling:
- 1 can (29 oz) pumpkin puree
- 1 can (13.5 oz) coconut cream
- 1 cup SweetLeaf Sweetener Reduced Sugar, Date Sugar sweetener, packed
- 1/3 cup cornstarch
- 1/2 teaspoon vanilla extract + 1 teaspoon maple syrup
- 2 teaspoons pumpkin spice
- 3/4 teaspoon salt
For the pie crust:
- Frozen prepared deep dish pie crust
Instructions:
- Preheat your oven to 350°F (175°C).
- Filling:
- In a large mixing bowl, combine pumpkin puree, coconut cream, SweetLeaf Sweetener Reduced Sugar, Date Sugar sweetener, cornstarch, vanilla extract, maple syrup, pumpkin spice, and salt. Mix until well combined.
- Assembly:
- Place the frozen deep-dish pie crust on a baking sheet.
- Pour the prepared creamy pumpkin filling into the frozen pie crust.
- Baking:
- Bake in the preheated oven for 60-70 minutes or until the center is set. Check for doneness by inserting a toothpick; it should come out clean when the pie is done.
- Cooling:
- Allow the deep-dish pumpkin pie to cool completely before refrigerating for a few hours or overnight for better texture.
- Serve:
- Slice and serve chilled. Optionally, top with vegan whipped cream or a sprinkle of cinnamon.
Nutrition Facts (Approximate):
(per serving, based on 8 servings)
- Calories: 320
- Total Fat: 18g
- Saturated Fat: 15g
- Sodium: 320mg
- Total Carbohydrates: 38g
- Dietary Fiber: 5g
- Sugars: 15g
- Protein: 3g
Serving Suggestions:
- Pair with a dollop of vegan whipped cream or a scoop of dairy-free vanilla ice cream for a delightful dessert experience.
- Enjoy with a warm cup of herbal tea or coffee.
Storage:
- Store leftovers in the refrigerator for up to 3-4 days.
Healthy Benefits:
- Pumpkin is rich in fiber, vitamins, and antioxidants, promoting eye health and supporting the immune system.
- SweetLeaf Sweetener Reduced Sugar, Date Sugar sweetener offers a lower-calorie alternative to traditional sweeteners while maintaining the classic pumpkin flavor.
And that's a wrap for our post-Thanksgiving recipe series! I've had a great time sharing these dishes, and I hope you've found some inspiration in the kitchen. While this marks the end of our post-Thanksgiving journey, don't go too far. I'll continue to bring you more straightforward, plant-based flexitarian recipes to keep your meals both wholesome and flavorful. Thanks for joining me on this culinary exploration, and stay tuned for the next round of delightful recipes!
Note: Allergen information and dietary preferences may vary. Please check ingredient labels and adapt the recipes to suit your individual needs. Enjoy these plant-based flexitarian delights!
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