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Vegan Pumpkin Chiffon Pie – Model New Vegan


Simply in time for the vacations, here is a quite simple, dairy-free, vegan pumpkin chiffon pie with a cookie crumble crust.

vegan pumpkin chiffon pie

I’ve been desirous to make a pie for years however didn’t have an oil-free, or butter-free crust, till now.

I used the cookie combine starter pack from PlantPure Nation, and by borrowing Kim’s Peanut Butter Cup Bars recipe, made this scrumptious cookie crumble pie crust.

Thanks, Kim Campbell! it made the right base for this deliciously creamy pumpkin pie.

Vegan Pumpkin Chiffon Pie Substances

ingredients for vegan pumpkin chiffon pie
  • Pumpkin puree (contemporary or canned)
  • Tofu
  • Banana
  • Maple syrup
  • Vanilla extract
  • Cinnamon, nutmeg, ginger, & cloves
cookie crust from plantpure to make the vegan pumpkin chiffon pie

Q & A / Substitutions

vegan pumpkin chiffon filling

I am positive I’ll get requested 1,000,000 questions on substitutions, so let’s get these out of the way in which.

  • This can be a creamy chiffon-style pie, virtually like a pudding.
  • You should utilize contemporary or canned pumpkin – about 2 cups.
  • Sure, the cookie combine is gluten-free, nevertheless it does comprise almond flour and coconut sugar – there’s a full listing of elements on PlantPure’s web site.
  • Sorry, I haven’t got another pie crust recipes to level you to. This was my first try and I already had the combo so it made sense to make use of it
  • When you can not eat Tofu, you’ll be able to attempt subbing with cashews – I do not know the quantities as I have never tried it.
  • I used ½ a bundle of extra-firm tofu. If you wish to attempt silken tofu, let me know the way it seems.
  • There may be no salt on this recipe in any respect.
  • In case you are fully sugar-free, you’ll be able to attempt utilizing dates rather than the maple syrup. I used a banana to chop down on the quantity of sweetener I must use.
  • Positively use parchment paper in your pie dish because the crust will stick.
  • Any nut butter can be utilized rather than the peanut butter
  • You may freeze conventional pumpkin pie – however I’ve not tried to freeze this one but.

Directions

a slice of vegan pumpkin chiffon pie on a serving knife
  1. Preheat your oven to 350° F
  2. Make the crust first by including the cookie combine, peanut butter, and plant milk to a stand mixer with the paddle attachment
  3. Combine till moist and crumbly
  4. Press the crumbles evenly into the underside of a parchment-lined 9″ pie pan
  5. Bake for five minutes then put aside
  6. Subsequent, drain and pat dry your tofu and add it together with all the different pie elements to your blender
  7. Mix till easy. In case your blender has a tamper, use it to maintain issues shifting. You need your filling to be as creamy as potential
  8. Style the filling and regulate any seasonings to your liking
  9. Pour the filling into the pie crust and easy the highest
  10. Bake for 35 – 40 minutes or till a toothpick inserted comes out clear
  11. Enable to chill fully, then refrigerate for 1-2 hours earlier than serving
vegan pumpkin chiffon pie

Print

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Vegan Pumpkin Chiffon Pie


  • Creator:
    Chuck Underwood


  • Prep Time:
    15 min


  • Prepare dinner Time:
    45 min


  • Complete Time:
    1 hour


  • Yield:
    810 servings 1x


  • Class:
    Desserts, Holidays


  • Methodology:
    Blender, Oven


  • Delicacies:
    American


  • Food plan:
    Vegan


Description

Simply in time for the vacations, here is a quite simple, dairy-free, vegan pumpkin chiffon pie with a cookie crumble crust.


Substances


Items


Scale

Cookie Crust

Pumpkin Chiffon Pie Filling


Directions

  1. Preheat your oven to 350° F
  2. Make the crust first by including the cookie combine, peanut butter, and plant milk to a stand mixer with the paddle attachment
  3. Combine till moist and crumbly
  4. Press the crumbles evenly into the underside of a parchment-lined 9″ pie pan
  5. Bake for five minutes then put aside
  6. Subsequent, drain and pat dry your tofu and add it together with all the different pie elements to your blender
  7. Mix till easy. In case your blender has a tamper, use it to maintain issues shifting. You need your filling to be as creamy as potential
  8. Style the filling and regulate any seasonings to your liking
  9. Pour the filling into the pie crust and easy the highest
  10. Bake for 35 – 40 minutes or till a toothpick inserted comes out clear
  11. Enable to chill fully, then refrigerate for 1-2 hours earlier than serving


Key phrases: vegan pumpkin chiffon pie

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