I love pumpkin pie. I think I baked 3 or 4 test pies before I got this recipe just right.
This pie is creamy and tastes like pumpkin (which I love, but know some don’t). It’s a traditional pumpkin pie – not a custard or other variations.
The Best Vegan Pumpkin Pie
Recipe adapted from Vegan Pie in the Sky
Makes one 9″ pie
- 3 cups pumpkin purée – I prefer to use neck pumpkins
- 1/2 cup sugar (white or brown depending on your preference)
- 1/2 non-dairy milk (I use plain almond)
- 4 tsp canola oil
- 1/2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 2 tbsp corn starch
- 1 tsp agar powder
- Pie dough – I could write a book about how to make the perfect pie dough. Use a recipe you like or buy a store bought crust.
Preheat the oven to 350. Press the pie dough into the pan.
Add all of the other ingredients to a blender or food processor. Blend until smooth. Pour the filling into the pie crust.
Bake for 60-65 minutes until the middle looks semi-firm. If the crust looks too brown while baking, cover it with foil. Allow to cool before slicing.
I finally bought a donut pan!
I made VeganYumYum’s donut recipe. I used a regular sized donut pan and got 9 donuts from the recipe.
The donuts are incredibly light and fluffy. The margarine adds richness without being greasy and the glaze adds the right amount of sweetness you expect from a donut.
I used the vanilla glaze from VeganYumYum but cut it in half and added a little vanilla extract. I then made another batch with 1/2 tbsp cocoa powder to make chocolate glaze.
I can’t wait to play around with this recipe and other vegan donut recipes. I see many more donuts in my future.
My husband wanted a vegan coconut cream pie for his birthday. I’ve never made a coconut cream pie.
I used Earth Balance’s recipe for the pie filling and crust. It uses their new coconut spread. I’ve been meaning to try it so this was the perfect excuse. I wasn’t that impressed. It has a slight coconut aftertaste so I don’t think it would ruin the recipe to use regular vegan margarine.
For the whipped cream on top, I made my own using a chilled can of coconut milk. There are lots of recipes online that give these instructions:
- Chill a can of coconut milk.
- Scoop the cream off the top of the can.
- Whip the cream with sugar.
These instructions are way too simplistic.
I chilled a can of Trader Joe’s low fat coconut milk and no cream solidified. That’s when I realized low fat coconut milk wouldn’t cut it. Next I tried a large can of Goya coconut milk that advertised no stabilizers. It worked!
After whipping the coconut cream and 1/3 cup of powdered sugar, I placed it in the freezer to firm up because it was too liquid to spread. Then we played a game of Pandemic. The cream was completely frozen by the time I revisited it. I used my hand mixer to give it a quick whip and then spread it on the pie. It started to melt immediately so I topped it with toasted shredded coconut and served it. In my rush to serve the pie, I didn’t get any photos. Thanks to Karin for taking some and sharing them!
Everyone agreed the pie was tasty and extremely coconuty. My husband really liked it so mission accomplished!
My friend Jimi really likes the Fauxtess Cupcakes from Vegan With a Vengeance. For his birthday, I decided to turn the recipe into a cake.
I doubled the cake recipe and used the fluffy buttercream frosting from Vegan Cupcakes Take Over the World between the cakes. I then crumb coated it with the buttercream. I made sure to freeze the cake between the layers of frosting to help it set. Then I spread the chocolate ganache on it and used vegan royal icing for the decoration.
I’ve made the cupcake version a few times and always use the fluffy buttercream instead of the white frosting listed it the recipe. The main reason is that I can’t find a good soy milk powder. The secondary reason is that I would never use such an ingredient except for these cupcakes. I hate to buy ingredients that I will only use for one recipe. I also omit the soy milk powder in the royal icing and it’s fine.
For July 4th I decided to make a vegan and non-vegan ice cream. The non-vegan version was dark chocolate and it was delicious. The recipe is from Baked: New Frontiers in Baking.
The vegan version was strawberry chocolate chunk and I made it with a coconut milk base. I’m not a big fan of strawberry ice cream, but my husband is and he loved it.
Vegan Strawberry Chocolate Chunk Ice Cream
Adapted from Laura Friendly’s Strawberry Ice Cream recipe
- 1 pound strawberries
- 1/2 cup sugar
- Zest of one lemon
- 2 T lemon juice
- 2 cans of full fat coconut milk (you could use low fat but it won’t be as rich)
- 1T vanilla
- 2 T arrowroot
- Dark chocolate bar
Clean and hull the strawberries and cut them in half. Place them in a saucepan with the sugar, lemon zest, and lemon juice. Cook over medium heat until the strawberries break down, release their juices, and it thickens. It should take about 10-15 minutes. Allow the berries to cool slightly.
Once cooler, add the coconut milk, vanilla, and arrowroot to the pan. Use an immersion blender to blend until smooth. If you don’t have an immersion blender, pour into a regular blender. Strain the mixture into a bowl. Cover and place in the refrigerator until completely cool. I usually leave it in the fridge overnight.
Chop the chocolate bar into small chunks and set aside. Pour the coconut and strawberry mixture into your ice cream machine and freeze according to the manufacturer’s instructions. In the last few minutes of freezing, pour in the chocolate chunks. Move the mixture to a freezer safe container and freeze until hard.