Popular Recipe Vegan Pumpkin pie Yummy

Without fail cooking ultimate Vegan Pumpkin pie easy, tasty, practical.

16 ingredients, 9 steps, cooking Vegan Pumpkin pie

Good Morning mother, at this time you get make recipe Vegan Pumpkin pie with 16 ingredients and 9 steps. Next this is how to prepare, please carefully carefully.

In cooking there are some levels that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 16 ingredients and 9 stages of easy cooking Vegan Pumpkin pie.

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Ingredients all Vegan Pumpkin pie

1. You need 25 gram : flax seeds for making tart.
2. You need 100 gram : oats.
3. Prepare 100 gram : badam.
4. You need 1 tsp : baking powder.
5. It’s 30 ml : coconut oil.
6. Prepare 50 gram : jaggery.
7. You need 1 tsp : vanilla extract.
8. It’s 1/2 cup : coconut milk.
9. It’s : For Filling.
10. You need 1/2 teaspoon : nutmeg power.
11. It’s 1/2 teaspoon : cinnamon powder.
12. You need 1pinch : Salt.
13. Prepare 1/2 cup : jaggery power.
14. You need 1 tsp : vanilla extract.
15. It’s 1/3 cup : coconut milk.
16. It’s as needed : Decoration for pumpkin pie we need kiwi slice, coconut slice.

If all material requirements Vegan Pumpkin pie it’s ready, We’re going into the cooking stage. Below is how to making with fast.

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Stages Cooking Vegan Pumpkin pie

1. Combine the flax seeds with water and place in the fridge for 10 minutes. brqq
2. Roast the oats and badam for 15 minutes at 170°C ovens Then blend them until finely ground. brqq
3. In a bowl add bland badam and oats, soaked flaxseeds, oil, jaggery baking powder, and vanilla extract. Mix well until the ingredients are well incorporated and come together into a sticky and firm dough. brqq
4. Transfer the dough onto a pie tin greased with coconut oil. brqq
5. Bake the pie for 35 minutes in a pre-heated oven at 170°C for ovens until the crust is golden and crisp. Remove the base and allow to cool down over a wire rack brqq
6. Prepare for Filling–In a large bowl, add the pumpkin puree, cinnamon, nutmeg, salt, cornstarch, jaggery coconut milk. Using a hand mixer, mix well. brqq
7. Then pour the pumpkin batter into the pie crust. brqq
8. Bake for 30 mins and allow to cool completely brqq
9. After we decoration the pumpkin pie kiwi, flax seeds and slice coconut. brqq
10. Finish and Enjoy.

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