A few more vegan Thanksgiving recipes
This vegan pumpkin pie is the crown jewel in our list of vegan Thanksgiving recipes! Here are some more favorites for the holiday: But this vegan pie is so full of pumpkin-spiced sweetness and the flavors are so delightfully elevated, no one will guess it’s plant-based! We’re solidly in camp vegan pumpkin pie, so much so that we’ll be making this recipe for years to come. Here are all our secrets!
Pumpkin puree: Don’t use pumpkin pie filling: it’s pre-flavored! You’ll want the blank slate of a plain puree Full fat coconut milk: The richness of a full-fat milk is absolutely necessary here; don’t substitute light coconut milk Vanilla extract Light brown sugar Granulated sugar Cornstarch or arrowroot powder Kosher salt Pumpkin pie spice blend
You can us either coconut oil or vegan butter. Both of these plant-based butter substitutes yield excellent results. You might wonder whether the flavor is too heavy on the coconut when using coconut oil. But if you use refined coconut oil, you can barely detect that flavor. Chill for 30 minutes while making the filling. Chilling the pie crust dough makes it easier to work with, no matter which butter substitute you’re using. Roll it out in an even circle: a pastry cloth can be helpful. It’s not required, but a pastry cloth is helpful for rolling out the pie crust because it helps to reduce sticking. Use a standard 9-inch pie plate: not deep dish! This vegan pumpkin pie recipe is for a standard pie: not deep dish! You won’t have enough filling for a deep dish plate.
It’s easy to make a pie crust shield with aluminum foil! All you have to do is cut a hole in the center of a large sheet of foil that’s the diameter of your pie plate. The foil will rest on the crust but let the pie filling be uncovered. Here’s a video with instructions for more details. You can also buy a metal pie crust shield. If you bake a lot, you might want one. Here’s a link to buy a pie crust shield online.
Make a batch of vegan whipped cream. This Vegan Whipped Cream recipe is light and fluffy, made with…you guessed it, coconut milk! Consider using vegan butter for the crust. If you’re planning to top with vegan whipped cream and you’re worried about too much coconut flavor, consider using vegan butter in the crust. Personally we don’t mind the extra fruity finish of the coconut flavor in this fall dessert, but it’s an option for mixing up the flavor.
5 from 1 review
Make up a delicious batch of Vegan Stuffing Try a cozy savory Vegan Pot Pie or Vegan Shepherd’s Pie as a main dish Mash up fluffy, dreamy Vegan Mashed Potatoes Top it all off with a savory Easy Vegan Gravy Need side dishes? Try Roasted Green Beans, Sauteed Green Beans, Roasted Apples & Cauliflower, Roasted Butternut Squash or Brussels Sprout Salad
