Vegan Pumpkin Pie & Guest Feature on Plant-Powered Kitchen

I know I don’t usually post consecutive days but this one will be brief.

I’m sure any plant-based foodies or those into healthy eating will be more than familiar with Dreena Burton, blogger and cookbook-writer extraordinaire!

"The Great Pumpkin Pie" (Dreena Burton)

Today she’s sharing a gorgeous Vegan Pumpkin Pie recipe with a little feature on Coconut and Berries since I had the pleasure of photographing the pie Smile

Even if you’ve already got a tried and tested pumpkin pie recipe I urge you to give this one a try-Its soft and creamy filling and wholesome oat crust are simply irresistible. Serve it with non-dairy vanilla ice-cream to seal the deal!

Now go get that pie!

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Comments

  1. says

    I keep seing recipes of Pumpkin pies, but here in Spain they don’t sell Pumpkin puréeee :( do you think that if I make it from scratch it will be good??

    • says

      You can still make it with homemade pumpkin puree though it will probably be a little runnier so you might not want to add the full amount of non-dairy milk in the recipe.
      Just bake a small pie pumpkin in its skin for about an hour, allow to cool then scrape out the filling and blend it until smooth.

  2. says

    I am always terrified to make my own pumpkin pie. I have no idea why but I always buy the vegan pumpkin pies from the frozen section at Whole Foods. This year I was going to be adventurous and order a vegan pumpkin spice pie from them LOL. Maybe I should just suck it up and give this delicious looking pie a shot.

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