VEGAN PUMPKIN PIE
The secret to this rich, creamy pumpkin pie is aquafaba, or the liquid leftover from cooked chickpeas, which is used in recipes to mimic the thickening, binding and foaming properties of egg whites. (For ease, we recommend using the liquid from canned chickpeas in this recipe.) This pie could not be simpler: Just toss everything into a blender for three minutes until it increases in volume, pour it into a prepared, unbaked pie crust, then bake until the top is crackly and ever-so-slightly jiggly in the center. Because this pie doesn't contain any eggs or dairy, once the pie is chilled and set, you can let it sit out at room temperature overnight. For longer-term storage, keep it in the refrigerator for up to a week. Serve with a dollop of vegan whipped cream.
Provided by Isa Chandra Moskowitz
Categories pies and tarts, dessert
Time 1h15m
Yield One 9-inch pie
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Add the pumpkin, maple syrup, aquafaba, coconut oil, cornstarch, cinnamon, ginger, nutmeg, cloves and salt to a blender. Blend on medium speed for about 3 minutes, until light and fluffy. It should increase by 20 percent to 25 percent in volume.
- Pour into prepared pie crust. Bake for 60 to 70 minutes, until the top is crackly, the filling is a little jiggly in the center and pulling away from the sides slightly.
- Let cool for about 30 minutes at room temperature, then refrigerate for at least 3 hours. Serve at room temperature.
VEGAN PUMPKIN PIE
We use a few vegan-friendly stand-ins for this can't-believe-it's-vegan pie. Unrefined coconut oil provides a flaky, buttery texture for the crust, and silken tofu lends creaminess to the filling.
Provided by Food Network Kitchen
Categories dessert
Time 5h45m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the crust: Put the flour, sugar, vinegar and 1/2 teaspoon salt in a food processor, and pulse to combine. Add the coconut oil in small spoonfuls, and pulse until the largest pieces are pea-sized. Add 4 tablespoons ice water, and pulse until evenly combined. Squeeze a handful of the dough together; it should just hold its shape. If the mixture is too powdery, pulse in an additional 1 to 2 tablespoons ice water. Turn the dough out onto a large piece of plastic wrap, pat into a 1/2-inch-thick disc and chill for at least 1 hour up to overnight.
- To make rolling easier, let the dough soften up a bit-it should be slightly soft when pressed-at room temperature (this may take anywhere from 20 to 40 minutes depending on the temperature of your kitchen). Roll the disc into a 12-inch round on a lightly floured surface or between two pieces of floured parchment paper. If the dough gets too warm, refrigerate it to firm it up. Ease the crust into a 9-inch pie plate. Fold the overhanging dough under itself, and crimp the edge as desired. Chill for 30 minutes.
- Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line the chilled pie crust with a large coffee filter or foil, and fill with pie weights. Bake until the edges are lightly golden, 20 to 25 minutes. Remove the coffee filter or foil and weights, and continue baking until the crust is lightly golden all over, 15 to 20 minutes more. Transfer to a rack, and let cool completely.
- For the filling: Process the pumpkin puree, tofu, sugar, cornstarch, cinnamon, nutmeg, vanilla and 1/4 teaspoon salt in a food processor until completely smooth, scraping down the sides of the bowl as needed.
- Pour the filling into the parbaked pie shell, and bake until firm and set, 40 to 45 minutes. Let cool completely on a rack. Chill for at least 2 hours up to overnight. Slice and serve.
VEGAN PUMPKIN PIE
Make and share this Vegan Pumpkin Pie recipe from Food.com.
Provided by Mirj2338
Categories Pie
Time 35m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- To make the crust, in a medium bowl, combine flours, salt, sugar and baking powder.
- In a small bowl, mix oil and soy milk mixture.
- Pour liquid mixture into dry ingredients and mix with a fork until dough holds together in a ball.
- If it is too dry, add some water, a little at a time, until dough is moist enough to roll.
- (If time allows, cover with plastic wrap and refrigerate for one hour.) Roll out dough on lightly floured surfaced with a floured rolling pin, forming an 11-inch circle.
- Line a 9-inch pie pan with the dough.
- Flute or crimp the edges with your fingers or a fork.
- Cover with plastic and refrigerate until ready to use.
- Pre-heat oven to 425°F.
- To prepare the filling, in a large bowl, mix all remaining ingredients until smooth and blunted.
- Pour into prepared crust and smooth top.
- Bake 10 minutes, then reduce oven temperature to 350F and bake until filling is set, about 50 minutes.
- NOTE: For best results, filling must set overnight in the refrigerator, so make it the day before you want to serve it.
VEGAN PUMPKIN PIE
After living in the US for several years, I've come to understand that Thanksgiving without pumpkin pie is, well, downright un-American. But this silky pie is so good, you'll probably want to eat it more often than once a year. Make sure to use a deep-dish pie pan so there will be enough room for all the gorgeous pumpkin filling. Basic Vegan Pie Crust, made in deep-dish pie pan: Though premade vegan pie crusts are readily available, nothing beats a homemade one. This versatile pie crust is tender and flavorful, and the dough is very forgiving-even if you're not an expert with dough, this recipe comes out well every time!
Provided by Fernanda Capobianco
Categories Dessert Bake Thanksgiving Kid-Friendly Pumpkin Fall Vegan HarperCollins Vegetarian Pescatarian Peanut Free Tree Nut Free Kosher
Yield Makes one 9-inch pie, serves 8
Number Of Ingredients 15
Steps:
- Place the butter and flour in the freezer for at least 30 minutes.
- Place the chilled flour, the salt, and the cane juice sugar in the bowl of a food processor and pulse to combine. Scatter the butter cubes over the flour and pulse until the mixture forms coarse crumbs. With the motor running, add 1/3 cup of the water through the feed tube and mix until the dough just starts to form a ball on the blade. Add more water, 1 tablespoon at a time, if the dough seems too dry. Transfer the dough to a lightly floured work surface and shape it into a disk. Wrap tightly in plastic wrap and freeze the dough for at least 1 hour before rolling it out.
- Place the unwrapped dough disk on a lightly dusted work surface. Using a rolling pin, roll the dough out into a circle that is 1/8 inch thick, lifting and rotating the dough as necessary. Roll the dough up on the rolling pin and unroll it over a 9-inch pie pan. Gently press the dough onto the bottom and up the sides of the pan. Trim the edges of the dough with scissors, leaving about 3/4 inch of overhang. Tuck the overhanging dough underneath itself, pressing it onto the rim of the pan. Flute the edges by pinching the dough from the outside in a V shape with your thumb and index finger while poking the center of the shape with the index finger of your other hand from the inside. Lightly prick the bottom of the dough with a fork at 1/2 inch intervals. Refrigerate the dough in the pan for 20 minutes to firm it up.
- Preheat the oven to 350°F.
- Right before baking, line the dough with parchment paper and cover with pie weights or dried beans. Place the pie pan on a baking sheet and bake for 20 minutes. Carefully lift the parchment paper (along with the weights) out of the pie pan and bake the crust for 10 to 15 minutes longer, until golden brown. Transfer the pie pan to a wire rack and cool completely.
- Pumpkin Filling:
- Preheat the oven to 325°F.
- Place the tofu and pumpkin puree in the bowl of a food processor and process until smooth, about 45 seconds. Add the chucks of cream cheese and the remaining ingredients and process until smooth and creamy, about 1 minute. Pour the mixture into the prepared crust and bake the pie for 50 to 55 minutes, until just set in the center (it will still be slightly jiggly but should not be liquid). Turn the oven off and leave the pie in the oven for another 30 minutes. Transfer to a wire rack and cool completely.
- Refrigerate the pie for at least 4 hours or overnight before serving.
VEGAN PUMPKIN PIE
Make and share this Vegan Pumpkin Pie recipe from Food.com.
Provided by Smileyfroggy
Categories Pie
Time 1h5m
Yield 10-15 serving(s)
Number Of Ingredients 8
Steps:
- Cream pumpkin and sugar.
- Add salt, spices, and tofu.
- Bake at 425 for 15 minutes, then at 350 for 40 minutes.
- Chill and serve.
VEGAN PUMPKIN PIE BLONDIES
Excellent pumpkin pie flavor is packed in these little blondies and they always get rave reviews! And they're vegan!
Provided by Kelly S
Categories Fruits and Vegetables Vegetables Squash
Time 30m
Yield 36
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9-inch square baking pan.
- Sift flour, white sugar, brown sugar, baking powder, baking soda, cinnamon, cloves, ginger, nutmeg, and salt together in a bowl. Stir pumpkin, canola oil, and vanilla extract into flour mixture until a thick batter forms. Pour batter into prepared baking pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 minutes.
Nutrition Facts : Calories 61 calories, Carbohydrate 10.7 g, Fat 1.7 g, Fiber 0.6 g, Protein 0.9 g, SaturatedFat 0.1 g, Sodium 93.8 mg, Sugar 4.7 g
More about "almostveganpumpkinpie recipes"
QUICK AND EASY VEGAN PUMPKIN PIE RECIPE - THE SPRUCE …
From thespruceeats.com
Ratings 19Calories 566 per servingCategory Dessert, Pie
10 BEST RECIPES FOR VEGAN PUMPKIN PIE | THERECIPE
CLASSIC VEGAN PUMPKIN PIE RECIPE - MY DARLING VEGAN
From mydarlingvegan.com
BEST VEGAN PUMPKIN PIE RECIPE - HOW TO MAKE VEGAN PUMPKIN …
From delish.com
VEGAN PUMPKIN PIE (GLUTEN-FREE RECIPE!) - AI MADE IT FOR YOU
From aimadeitforyou.com
VEGAN PUMPKIN PIE - AROUND MY FAMILY TABLE
From aroundmyfamilytable.com
BEST VEGAN PUMPKIN PIE RECIPE
From vegan-nutritionista.com
THE BEST VEGAN PUMPKIN PIE RECIPE | VEGAN PUMPKIN PIE FILLING
From youtube.com
ALMOST RAW PUMPKIN PIE | EARTH TO AMY
From earthtoamy.com
VEGAN PUMPKIN PIE - SIMPLY BAKINGS
From simplybakings.com
THE 15 BEST PUMPKIN PIE IN TORONTO INCLUDING VEGAN OPTIONS
From blogto.com
VEGAN PUMPKIN PIE - FOOD WITH FEELING
From foodwithfeeling.com
EASY VEGAN PUMPKIN PIE - NAMELY MARLY
From namelymarly.com
BEST EVER HEALTHY PUMPKIN PIE | AMBITIOUS KITCHEN
From ambitiouskitchen.com
HOMEMADE VEGAN PUMPKIN PIE - EAT WITH CLARITY
From eatwithclarity.com
THE BEST VEGAN PUMPKIN PIE - THE HIDDEN VEGGIES
From thehiddenveggies.com
VEGAN MINI PUMPKIN PIES | MINIMALIST BAKER RECIPES
From minimalistbaker.com
VEGAN PUMPKIN PIE - LOVING IT VEGAN
From lovingitvegan.com
VEGAN PUMPKIN PIE - VEGAN HEAVEN
From veganheaven.org
BEST VEGAN PUMPKIN PIE RECIPE | EASY, HOMEMADE - BIANCA ZAPATKA
From biancazapatka.com
20 THINGS TO MAKE WITH CANNED PUMPKIN (BESIDES PIE)
From allrecipes.com
CLASSIC VEGAN PUMPKIN PIE - CONNOISSEURUS VEG
From connoisseurusveg.com
BEST EVER VEGAN PUMPKIN PIE - POP SHOP AMERICA
From popshopamerica.com
BEST VEGAN PUMPKIN PIE RECIPE EVER! - THE VEGAN 8
From thevegan8.com
VEGAN PUMPKIN PIE RECIPE - KATHY'S VEGAN KITCHEN
From kathysvegankitchen.com
170 ALMOST VEGAN IDEAS IN 2022 | RECIPES, COOKING RECIPES, …
From pinterest.ca
VEGAN PUMPKIN PIE - THE VIET VEGAN
From thevietvegan.com
OUR BEST TRADITIONAL PUMPKIN PIE RECIPE | EATINGWELL
From eatingwell.com
THE BEST GLUTEN-FREE VEGAN NO-BAKE VEGAN PUMPKIN PIE
From thehealthyfamilyandhome.com
THE BEST VEGAN PUMPKIN PIE RECIPE | VEGAN RECIPES
From veganrecipes.com
EASY VEGAN PUMPKIN PIE - IT DOESN'T TASTE LIKE CHICKEN
From itdoesnttastelikechicken.com
ALMOST VEGAN PUMPKIN PIE RECIPE - WEBETUTORIAL
From webetutorial.com
VEGAN PUMPKIN PIE - WELL PLATED BY ERIN
From wellplated.com
1-BOWL PUMPKIN PIE (VEGAN + GF) - MINIMALIST BAKER RECIPES
From minimalistbaker.com
VEGAN PUMPKIN PIE WITH RUSTIC CRUST - VEGAN RICHA
From veganricha.com
MINI PUMPKIN PIES RECIPE - LOVE AND LEMONS
From loveandlemons.com
VEGAN PUMPKIN PIE RECIPE | EATINGWELL
From eatingwell.com
EASY VEGAN PUMPKIN PIE - VEGAN HUGGS
From veganhuggs.com
VEGAN PUMPKIN PIE WITH REAL PUMPKIN - VEGAN PUNKS
From veganpunks.com
VEGAN WHOLE FOODS PUMPKIN PIE MADE WITHOUT TOFU - THE HIPPY …
From thehippyhomemaker.com
VEGAN PUMPKIN PIE RECIPE - GRETCHEN'S VEGAN BAKERY
From gretchensveganbakery.com
THIS IS THE BEST (AND EASIEST) VEGAN PUMPKIN PIE RECIPE EVER
From veganista.co
THE BEST VEGAN PUMPKIN PIE - A VIRTUAL VEGAN
From avirtualvegan.com
You'll also love