Delight in our Vegan Pumpkin Pie, perfect for Thanksgiving 2024! Enjoy this gluten-free treat that’s a delicious holiday classic.
Deliciously Dairy-Free and Gluten-Free Dessert for Your Holiday Feast!
Thanksgiving is a cherished holiday in America, known for bringing families and friends together to celebrate and enjoy a feast. One of the standout desserts of this occasion is pumpkin pie, a classic that many look forward to each year. For those who love this delicious treat but may not indulge in it often, Thanksgiving provides the perfect opportunity to savor its rich flavors. The recipe for pumpkin pie typically includes a flaky pie crust paired with a smooth and spiced pumpkin filling, making it a delightful end to any holiday meal.
For anyone interested in creating their own pumpkin pie from scratch, there are essential components to consider. First, a homemade pie crust can elevate the dessert, offering a buttery and tender base that complements the filling perfectly. The pumpkin pie filling is usually made with pureed pumpkin, sugar, spices such as cinnamon and nutmeg, and often includes eggs to achieve a creamy texture. This combination not only captures the essence of the harvest season but also provides a comforting and nostalgic experience for many who celebrate Thanksgiving.
Indulge in a Slice of Autumn Bliss: A Dairy-Free Delight for Your Holiday Table!
Hello everyone welcome back to another vegan and glutenfree recipe on this channel and Happy Thanksgiving week to my American viewers to celebrate this food packed feasting holiday I decided to make a classic dessert it’s actually my favorite dessert for Thanksgiving it’s this pumpkin pie the way I’ve structured this episode is I’m first.
Going to make the pie crust for the pumpkin pie and then I’ll make the filling put it all together and then at the end I’ll show you the final result let’s first go through the five ingredients in the pie crust first up there’s 1 and 1/2 cups of almond flour there’s also 3/4 of a cup of this King Arthur brand gluten-free allpurpose.
Flour 1 tblspoon of flax seed meal 1/4 teaspoon of salt and finally 9 tbspoon of water now let’s go through the six steps of the pie crust recipe it’s courtesy of Nora Cooks I’ve linked that recipe Down Below in the description box as you probably know by this point I’m a huge fan of Nora Cooks I’ve featured her countless times on this channel for step.
Number one I’ll make what’s called a flax egg and the way you do that is to make 1 tbsp of the flax seed meal and 3 tbsp of water in a small bowl and I’ll just stir it together and let that sit for 5 minutes to thicken for step number two I’ll combine the almond flour the gluten-free flour and the salt in a separate bowl for step number three I’ll.
Add the flax egg and the remaining 6 tablespoons of water into the flour mixture and stir everything together until the pie crust dough is well combined for step number four I’ll use my hands to form the pie crust dough into a ball for step number five I’ll I’ll roll out the pie crust dough into a 12-in circle using a rolling pin and the.
Way I’ll do that is to First lay out a piece of parchment paper here on my countertop and I’ll sprinkle it with a little bit of gluten-free flour to make sure that the pie crust dough doesn’t stick to the parchment paper and then for step number six the last step of the pie crust dough I’ll carefully transfer the pie crust dough round into my pie.
Dish I’ll use my fingers to press the dough into the pie dish and then I’ll poke a bunch of holes in the bottom of the pie crust using a fork we’ve covered everything for the pie crust dough so without further Ado let’s get started making the flax egg which is Step number one.
Now that the pie crust is all ready to go I have it in the pie dish just off to the side let’s get started making the pumpkin pie filling there’s eight ingredients going into the filling so let’s go through each of them one by one super quickly first up as you may have guessed there’s 1 15 oz can of pumpkin puree there’s also 1 cup of the this.
Unsweetened coconut cream 1/2 cup of white granulated sugar 1/2 cup of light brown sugar which for those of you who don’t know is simply white granulated sugar with some molasses in it too 3 tbspoon of corn starch 1 teaspoon of this Vietnamese cinnamon 1 teaspoon of ground ginger and finally 1/2 teaspoon of salt this pumpkin pie filling is.
Seriously so easy there’s only four recipe steps and surprise surprise it’s also courtesy of Nora cooks for step number one I’ll whisk together all eight of these inred ingredients in a large glass bowl until the pumpkin pie filling mixture is smooth and well combined for step number two I’ll pour the filling into my prepared pie crust for step.
Number three I’ll bake the pumpkin pie for 1 hour at 350° F and then for step number four the last step of this pumpkin pie filling recipe I’ll remove the pumpkin pie from my oven and let it cool for about 30 minutes on my stove top and then after that I’ll cover the pie and place it into my fridge to cool and set overnight that’s everything you.
Need to know about this seriously piece of pie pumpkin pie filling recipe so let’s get started whisking together all eight of these ingredients now that the pumpkin pie is baking in my oven for the next hour and then after that it’s going to go in my fridge overnight I’m going to close out this.
Section of the episode so don’t go anywhere because you’ll get to see the finished pumpkin pie in just a few seconds all right you guys it’s time to see the final product the final pumpkin pie it’s sitting nice and pretty in my fridge so I’m going to grab that as well as some whipped cream dairyfree whipped cream it’s actually made with coconut.
Milk and for those of you wondering exactly what kind of whipped cream I use it’s this coconut milk ready whipped just about there I’m going to grab a little knife too to cut into the pie so now we are ready to go let’s reveal this beautiful pumpkin pie I decided to cover it in cling wrap that is looking gorgeous my friends I’ll give you a.
Closeup so as you can probably tell the top of the pie is pretty Prett moist that’s because when I covered it in cling wrap there was some condensation that formed when I placed it in the fridge I don’t have a problem with it but if you want to you can totally take a paper towel and gently dab some of the moisture off the top of the pie and now.
To cut the pie what I’m going to do is actually Trace some cutting lines on the surface and I am planning to share this with family maybe even freeze some of it and keep it for Thanksgiving so that’s one less thing that I have to prep in the Kitchen on a holiday it’s looking like it’s holding its shape got a little messy on the end but I’m happy with this.
Overall whipped cream time can’t forget such a highlight of any Thanksgiving yay isn’t that just adorable here let me give you a close-up of this individual piece the pie crust kept its shape pretty well and even though you can’t really see the bottom of the crust because a lot of the pumpkin filling carried through to the.
Bottom when I was sliced you can see part of it down there and it looks like it’s nice and firm and got a good bake on it I’m also happy with how this filling is holding up I wasn’t sure if it was going to be like really really soft and almost soupy it looks soft but you know it’s still holding its shape which was what I wanted and now after.
All this work it’s time to enjoy I want to get all of it the filling the crust and the whipped topping so cheers let’s see what this pie tastes like I’m so so so happy with that whenever I eat pumpkin pie I instantly am transported back to previous Thanksgiving holidays I’ve eaten it at my parents house which is where I.
Typically celebrate Thanksgiving I feel like my grandparents though have also served pumpkin pie either for Thanksgiving or for Christmas it’s just such a festive flavorful beautiful dessert to enjoy at a family gathering I love the cinnamon the color of it the consistency the sweetness it’s such a quintessential holiday season sweet.
Treat well everyone that could concludes this special edition Thanksgiving holiday recipe episode let me know what you thought of this pumpkin pie down in the comment section I love to hear from all of you and I make a point of responding to every single one of your comments before I close out this episode I want to highlight two recipes I’ve.
Made previously that feature the same exact pie crust from Nora Cooks one of them is a chocolate tofu pie that I made back in March of this year in honor of Pi Day and the second one is a tofu veggie kiche that I made for Easter I’ve linked both of those recipes for you at the end of this video so definitely stick around and check them out take.
Care my lovely Foodies eat well especially those of you celebrating Thanksgiving this week and I’ll see you in the next episode on this channel bye
