Easy Vegan Pumpkin Pie Recipe (oil free, WFPB, gluten free) - Simply Plant Based Kitchen (2024)

FAQs

What is vegan pumpkin pie made of? ›

INGREDIENTS FOR VEGAN PUMPKIN PIE

Pumpkin puree from a can: Make sure you don't buy pumpkin pie filling. Sweet potato: Adds additional flavor and texture. Pumpkin pie spice: (I use my homemade pumpkin pie spice recipe for the absolute best flavor!) Cinnamon: For extra depth of flavor.

Although she doesn't often stray from traditional flavors, her pumpkin pie recipe is actually pretty unique. The classic warm spices — cinnamon, ginger, nutmeg — are there, but what makes Ina's recipe special is the addition of orange zest and dark rum.

Fruit pies are best the first two days left at room temperature. All other pies are best within 5 days refrigerated and eaten fresh. Once a pie is sliced store it in an air tight container or loosely cover it with plastic wrap or foil.

Pumpkin pie filling shouldn't be used in place of pumpkin puree since the finished dish will be too sweet. You can always set the can aside to make a quick pumpkin pie another day.

To make the dough:

Add the flour, salt and sugar into a large bowl and whisk to combine. Cut the vegetable shortening into cubes and scatter into the flour. Use a fork or pastry cutter to slice the vegetable shortening into the flour until you reach a crumbly texture.

Marie Callender's

Available in several fruity flavors, this longtime freezer pie brand offers several accidentally vegan fruit pies. With flavors like Dutch Apple and Cherry Crunch, life just got a whole lot sweeter. Find these tasty, nostalgic sweets at most grocery stores.

Canned pumpkin and pumpkin puree are the same thing, and you'll often see the terms used interchangeably in recipes and cookbooks. Unlike pumpkin pie mix, canned pumpkin does not have any spices, sugars, or other additives. In many cases, the only ingredient is pumpkin.

Ingredients - Pumpkin puree made from scratch contains only pumpkin, but canned puree may contain a preservative like salt. Pumpkin pie filling contains additional ingredients like sugar, spices, and thickeners. Flavor - Pure pumpkin puree has a slightly sweet, earthy taste.

How Long Can Pumpkin Pie Be Left at Room Temperature? Your pumpkin pie can safely sit out on the kitchen counter for up to 2 hours, says the FDA. After that, you run the risk of bacterial growth.

What happens if you don t refrigerate pie crust before baking? ›

Non-chilled crust is fairly crumbly and less smooth, which makes it harder to roll out and means it may not look as polished. It will brown more quickly and the final product will likely be tougher, heavier, and more doughy – none of those in a bad way. It will likely have a more intense, butter flavor.

2 However, you've probably noticed that a lot of grocery stores and restaurants serve and store them at room temperature. This is because, quite simply, they taste better that way. So, if you're not going to serve your pumpkin pie for a day or two, your best bet is to store it in the refrigerator.

YES YOU PUM–CAN

Use pumpkin in your favorite breakfast, lunch, dinner, and dessert recipe –you can even sub it in for ingredients like eggs, oil, and butter.

Arrowroot or tapioca starch

You can use either arrowroot powder (also sold as arrowroot flour) or cornstarch to thicken your pumpkin pie filling as it bakes. I think that arrowroot creates a slightly creamier finished pie filling, but the difference between the thickeners isn't huge.

You can substitute almost any roasted and puréed squash for canned pumpkin. Frozen butternut cubes are a shortcut we think you should always have on hand.

Overview. Cooked and puréed pumpkin flesh is mixed with eggs, evaporated milk, sugar, and spices. The pie is then baked in a pie shell and sometimes topped with whipped cream.

At Your Pie, we've made a commitment to ensure everyone can enjoy great-tasting pizza. That's why all of our locations offer Gluten-Free dough, Vegan (Non-Dairy) Cheese, and Non-Dairy Sorbet. Just ask for it next time you're in line.

Combine milk, sugar, baking mix, butter, eggs, and vanilla in blender; blend on low speed for 3 minutes. Pour into the prepared pie plate and let stand for 5 minutes. Sprinkle coconut over top. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.

Often made with buttery crusts and sometimes eggy cream fillings, pies and tarts aren't always the most vegan-friendly dishes. But these nine recipes will show you how to make dairy- and egg-free versions of these beloved desserts that will impress guests and leave everyone guessing how it's entirely plant-based.