In partnership with Lodge Cast Iron, we’re sharing ideas for exceptional and unconventional pie crusts to mix things up during the holidays and beyond. With Lodge’s Seasoned Cast Iron Pie Pan (it’s from their bakeware line!), you can achieve a golden, …
In partnership with Lodge Cast Iron, we’re sharing ideas for exceptional and unconventional pie crusts to mix things up during the holidays and beyond. With Lodge's Seasoned Cast Iron Pie Pan (it's from their bakeware line!), you can achieve a golden, award-worthy crust every time—no matter what recipe you’re baking up this season.
Making a great pie doesn't necessarily have to be a tedious task. Instead of spending hours chilling, kneading, and rolling dough, you can make a bunch of easy (and delicious!) crusts with ingredients like crushed cheese crackers, crispy hash browns, or even your favorite cereal.
I baked my first pie alongside my Grandma Jeanne when I was 14 years old. It was for a church social, and she was experimenting with an olive oil crust.
I’d always loved cooking and baking, but Grandma’s country kitchen was less stressful than my moth…
I baked my first pie alongside my Grandma Jeanne when I was 14 years old. It was for a church social, and she was experimenting with an olive oil crust.
I’d always loved cooking and baking, but Grandma’s country kitchen was less stressful than my mother’s, because Grandma was more accepting of a mid-process mess. I distinctly remember the proud feeling carrying the pie into the church and serving it. Many bakers will tell you that sharing baked goods with others is their favorite part—and it quickly became mine.
Since Thanksgiving is almost upon us and pie season is here, I decided to make my favorite dessert for the holiday: Chocolate Mousse Pie. This is a mash-up of recipes from my 100 Cookies book: the pie crust from French Silk Pie Bars [#63], the chocolat…
Since Thanksgiving is almost upon us and pie season is here, I decided to make my favorite dessert for the holiday: Chocolate Mousse Pie. This is a mash-up of recipes from my 100 Cookies book: the pie crust from French Silk Pie Bars [#63], the chocolate ganache from the Banana Crunch Blondies [#37], and the chocolate mousse filling from the Mud Pie Bars [#64]. This pie is also inspired by Erin McDowell’s newest cookbook, How to Pie, which features: “ways to mix pie dough for extra flaky crusts, storage and freezing, recipe size conversions, and expert tips for decorating and styling, before diving into the recipes for all the different kinds of pies: fruit, custard, cream, chiffon, cold set, savory, and mini.” I borrowed her Mascarpone Whipped Cream for this pie, and will maybe always make whipped cream with mascarpone now? It’s incredible. A few things: *My book comes up as unavailable online at most book sellers, alas. First, thank you to everyone who has purchased it! It has sold out again, and I am flabbergasted. It has also been reprinted yet again, and should be hitting stores soon, in time for the holidays! *Thank you to everyone who voted […]
Marshmallow Pumpkin Pie is an unexpected twist on a classic fall dessert. The gingersnap crust and light texture is sure to make this pie one of your new favorites.
Marshmallow Pumpkin Pie is an unexpected twist on a classic fall dessert. The gingersnap crust and light texture is sure to make this pie one of your new favorites.
This mini pumpkin pies recipe makes the perfect dessert! Each bite has just the right creamy filling and flaky crust. Oh hello. Here’s a perfect tiny and cute dessert for Thanksgiving: Mini Pumpkin Pies! Over here Alex and I love anything that’s miniaturized. But these pies are more than just the novelty factor! They’re half the serving of a normal piece of pie, making them a healthy dessert option. They’re also customizable for gatherings of all sizes: you can make a half recipe if you don’t want to be stuck with an entire pie after the holiday! Even better: they’re incredibly tasty. Each bite has the perfect ratio of silky smooth filling to flaky pie crust. Ready to bake up some mini desserts? Filling ingredients for mini pumpkin pies The filling for these mini pumpkin pies is so delicious, you probably won’t be able to resist reaching for another one. Ironically this combats the intention of a small serving size, but since 2 mini pies equals one standard pie piece, we won’t blame you! The filling is creamy and cozy-spiced, with just the right autumnal zing from the spices. You’ll notice that there’s none of the standard evaporated milk here. […]
This mini pumpkin pies recipe makes the perfect dessert! Each bite has just the right creamy filling and flaky crust.
Oh hello. Here’s a perfect tiny and cute dessert for Thanksgiving: Mini Pumpkin Pies! Over here Alex and I love anything that’s miniaturized. But these pies are more than just the novelty factor! They’re half the serving of a normal piece of pie, making them a healthy dessert option. They’re also customizable for gatherings of all sizes: you can make a half recipe if you don’t want to be stuck with an entire pie after the holiday! Even better: they’re incredibly tasty. Each bite has the perfect ratio of silky smooth filling to flaky pie crust. Ready to bake up some mini desserts?
Filling ingredients for mini pumpkin pies
The filling for these mini pumpkin pies is so delicious, you probably won’t be able to resist reaching for another one. Ironically this combats the intention of a small serving size, but since 2 mini pies equals one standard pie piece, we won’t blame you! The filling is creamy and cozy-spiced, with just the right autumnal zing from the spices. You’ll notice that there’s none of the standard evaporated milk here. Here’s what’s in the filling for this mini pumpkin pie recipe:
Pumpkin puree (not pumpkin pie filling)
Whipping cream
Vanilla extract
Light brown sugar
Cornstarch
Spices: cinnamon, ginger, allspice, and nutmeg
Whip them up in a blender, and you’re done! Easy peasy.
How to make mini pumpkin pie crust: some tips!
The most involved part of making mini pumpkin pies is making the pastry crust! Here you’ll make a variation on our Homemade Pie Crust, then cut it into 4-inch circles. Here are a few notes on the technique:
Chill for 30 minutes while making the filling. Chilling the pie crust dough makes it easier to work with, with less risk of sticking.
Roll it out in an even rectangle: a pastry cloth can be helpful. It’s not required, but a pastry cloth is helpful for rolling out the pie crust. This is a canvas cloth that’s made for making pie crusts and cookies because again, it reduces sticking.
Use a 4-inch circular cookie cutter or glass, or free-hand it. You’ll need to make 4-inch circles in the dough. We already had a 4-inch circular biscuit cutter, but if you don’t you can use a glass that’s 4-inches in diameter. Or, you can use a ruler and approximate it free-hand!
Use a mini pie pan or muffin tin
There are two types of pans you can use for this mini pumpkin pies recipe: and both work great! Here’s what to know:
Mini pie pan: We used this mini pie pan. The advantage to this is that it has ridges so that the edges of the dough form into scallops as you see in the photographs. This is really only possible with this special pan!
Standard muffin pan: You can also use a standard muffin pan: which you likely have on hand! The edges will be straight and not crimped as you see in these photos.
Variation: vegan mini pumpkin pie recipe
Do you eat plant-based? No problem! You can make vegan mini pumpkin pies by following our Vegan Pumpkin Pie recipe! The vegan pastry crust is made with coconut oil or butter, and for the filling you’ll use coconut milk instead of whipping cream. It’s extraordinarily delicious! It tastes so good, no one will know it’s totally plant-based.
Topping for mini pumpkin pies
Of course, mini pumpkin pies are best when topped with a dollop of whipped cream! And the best whipped cream is homemade. We promise: its light and airy texture and rich flavor will blow you away! Here’s our recipe for whipped cream, and a tasty variation you can use to take it over the top:
Infused Alcoholic Whipped Cream Try a hint of booze to really step it up! For this recipe, bourbon whipped cream or dark rum whipped cream would be fantastic.
More mini pie ideas
There are lots of mini pies you can make using this formula! In fact, just make up the filling for your favorite pie and pop it into this crust. Here are some ideas:
This mini pumpkin pies recipe makes the perfect dessert! Each bite has just the right creamy filling and flaky crust. Want a vegan variation? Bake up this Vegan Pumpkin Pie as mini pies.
Make the crust: In a medium bowl, mix the all-purpose flour, kosher salt, and baking powder. Cut the butter into chunks, then use a pastry blender or fork to cut it into the flour mixture until a coarse meal texture is obtained. Sprinkle 6 tablespoons ice water over the flour, mixing gradually with fork until the dough sticks together. Add additional water by the tablespoon until the dough comes together with your hands, but is not sticky (add a bit more water or flour if necessary). Form the dough into a ball and refrigerate in a covered container until the filling is ready, or at least 30 minutes.
Preheat the oven to 350 degrees Fahrenheit.
Make the filling: Combine all of the filling ingredients in a blender and blend until smooth.
Roll out the crusts: After the 30 minute rest, if you have a pastry cloth, set it up and dust it with flour; otherwise, flour a clean work surface. Put on a rolling pin cover (optional) and coat the pin in flour. Roll out the dough into a thin 13” x 18” rectangle. Cut into 4” circles (using a circular cutter or ruler) and gently press into pan. Gently encourage the edges of the dough to scallop.
Add filling and bake: Pour the filling into each crust, letting it slightly mound on the top (a little will remain, which you can discard). Bake the pies for 24 to 26 minutes until the filling cracks and the crust starts to brown. Remove from the oven and cool in the pan for 5 minutes, then remove to a baking rack and cool 30 minutes before serving.
Category:Dessert
Method:Baked
Cuisine:American
Keywords: Mini pumpkin pies
More Thanksgiving recipe ideas
Cooking Thanksgiving dinner? Here are some of our best Thanksgiving recipe ideas for this special holiday:
No one will know this vegan apple pie recipe is plant-based: it’s just as good! The flaky lattice crust encloses a cozy-spiced apple filling. Want to make a show-stopping apple pie…that’s vegan? It’s 100% possible…and delicious. Meet this Classic Vegan Apple Pie! No one would guess that this pie is fully made of plants, because it’s so satisfying. A flaky, golden crust encloses a filling that’s so full of cozy spiced flavor, you won’t want the bite to end. Many of our meals are plant-based around here, so we thought it would be fun to try a vegan spin on our Best Apple Pie. Here are all the tips and tricks for making the most classic apple pie…with no butter to speak of. The key to vegan apple pie: vegan pie crust! The key to this vegan apple pie is vegan pie crust! Turns out, apple pie filling is easy to make with just sugar and spices. Where you need a little help is the buttery pie crust! You can use either coconut oil or vegan butter as a butter substitute in this pastry crust. Here’s what to know about each: Coconut oil vegan pie crust (preferred): The pastry comes out […]
No one will know this vegan apple pie recipe is plant-based: it’s just as good! The flaky lattice crust encloses a cozy-spiced apple filling.
Want to make a show-stopping apple pie…that’s vegan? It’s 100% possible…and delicious. Meet this Classic Vegan Apple Pie! No one would guess that this pie is fully made of plants, because it’s so satisfying. A flaky, golden crust encloses a filling that’s so full of cozy spiced flavor, you won’t want the bite to end. Many of our meals are plant-based around here, so we thought it would be fun to try a vegan spin on our Best Apple Pie. Here are all the tips and tricks for making the most classic apple pie…with no butter to speak of.
The key to vegan apple pie: vegan pie crust!
The key to this vegan apple pie is vegan pie crust! Turns out, apple pie filling is easy to make with just sugar and spices. Where you need a little help is the buttery pie crust! You can use either coconut oil or vegan butter as a butter substitute in this pastry crust. Here’s what to know about each:
Coconut oil vegan pie crust (preferred): The pastry comes out beautifully crisp and crunchy! We recommend using refined coconut oil, which has less of a coconut-y flavor. This is our preferred method because it’s very consistent.
Vegan butter pie crust (optional): The pastry comes out flaky with a little more of a savory, buttery flavor than coconut oil. The exact texture and flavor depends on the brand of vegan butter and what it’s made of. When you’re shopping for vegan butter, check the ingredient lists and find one that is minimally processed with real food ingredients. We like Miyoko’s Vegan Butter, which is made with mostly cashews and coconut: it happens to be organic, too.
Equipment you need for this vegan apple pie recipe
Outside of the butter substitute, making vegan apple pie is exactly the same as standard apple pie! The required equipment is simply a standard pie plate and a rolling pin. But a few additional items can be helpful to this recipe:
Standard pie plate: Use a standard 9-inch pie plate, not a deep dish pie plate! If you have one, a metal pie plate can help the bottom crust to come out crispier.
Pastry cloth and rolling pin cover: These can help to avoid sticking when you’re rolling out the dough. If you don’t have one, dust your work surface and rolling pin generously with flour as you go.
Food scale: In baking it’s helpful to weigh flour because it can change based on environmental conditions. If you don’t have one, just measure the flour in cups and adjust the water as needed.
Variation: vegan apple crumble
Feeling overwhelmed by the process? Here’s an idea: make a Vegan Apple Crumble instead! Apple crumble has a very similar flavor to this apple pie, and it’s loads easier to make. No dough rolling or lattice work necessary! But want to keep going? Keep reading…
Best apple for pie: Granny Smith!
What are the best apples for apple pie? We’re glad you asked. First off: if you can, use organic apples. Apples are one of the best fruits to buy organic due to the way that pesticides are used (see the Dirty Dozen list for more). Our favorite type of apple to use for pie is Granny Smith. It’s got the perfect crisp texture and sweet tart flavor. It’s what we recommend hands down. If you prefer using another apple, here are our favorites in order of preference:
Granny Smith
Honeycrisp
Jonathon or Jonagold
Gala
Ida Red
Golden Delicious (do not use Red Delicious)
How to slice apples…fast
Once you’ve got your apples for this vegan apple pie recipe, it can take a while to peel and slice them. But here’s a trick for how to cut them quickly! This method for slicing apples is so slick, you can slice one up in just a few seconds. Review the video below for how to do it:
How to blind bake the crust
Blind baking is baking a pie crust without the filling. Why do this? It makes sure that crust is perfectly firm before you add the filling. This avoids the soggy bottom problem! It makes a pastry that’s firm and flaky. Here are a few things to know about blind baking this vegan apple pie:
Prick holes with a fork all over the crust. This helps it to puff up less while in the oven.
Add pie weights: like dried beans or rice! For the baking step, you’ll need pie weights to weigh down the crust so it doesn’t get too puffy. Guess what? You don’t need to buy anything! Use dried beans or dry rice to fill up your pie crust before blind baking. (It doesn’t harm the beans or rice: you can still cook them as normal.) You can also use ceramic pie weights.
How to make a lattice pie crust topping
The main part of this vegan apple pie recipe that requires technique is making the lattice pie crust. Once you’ve done it once, it’s easy to do; but lattice work can be daunting if you’ve never tried it before. Here’s a video showing how to do the lattice weave for the crust. The pieces in the video below are thicker than you’ll use for this pie, but it gives you an idea of the process.
Serving vegan apple pie
What’s the best way to serve this vegan apple pie recipe? It’s actually extremely tasty as is! The crunch of the pie crust with the tangy brightness of the apples doesn’t need much in the way of improvements. It’s perfect for Thanksgiving, Christmas, or as a summer dessert! But if you’re a person who loves apple pie toppings, here are a few vegan ideas for topping it off:
Vegan whipped cream: This Dairy Free Whipped Cream is made with coconut milk: and light and airy! It has a faint fruity coconut flavor, but that doesn’t overwhelm the dish.
Vegan ice cream: There are lots of options for store-bought vegan ice creams these days. Even better, make our Cinnamon Vegan Ice Cream! It’s extraordinary.
1 teaspoon lemon zest plus 1 1/2 tablespoons lemon juice (about 1/2 lemon)
Instructions
Make the crust: In a medium bowl, mix the all purpose flour, kosher salt, and baking powder. Drop small blobs of the coconut oil into the flour mixture. Then use a pastry cutter to incorporate it into the flour until pebbly (try to make sure there aren’t any large chunks of coconut oil). Drizzle about 1/2 of the ice water into the flour and bring together with a fork. Continue drizzling until a dough is formed. Use your hands to make it into a dough ball, not too sticky (add a bit more water or flour if necessary). Divide the dough in two and refrigerate it for 30 minutes.
Preheat: Preheat the oven to 375 degrees Fahrenheit.
Meanwhile, make the filling: Peel and core the apples, then thinly slice them about 1/4 inch thick (see the “How to slice apples” section above). Place the apples in a large pot with a lid or in a Dutch oven. Add in the cornstarch, sugar, cinnamon, ginger, salt, lemon juice and zest, and vanilla. Stir apples to combine. Cover and cook on high heat for 2 minutes without stirring. Remove it from the heat, remove the lid and cool the apples until the pie crust is done blind baking.
Roll out the first dough: If you have a pastry cloth, set it up and dust it with flour; otherwise, flour a clean work surface. Put on a rolling pin cover and coat the pin in extra flour (optional). Remove one ball of dough from the refrigerator and roll it evenly from the center to the edge, until the dough is a large circle about 1/8-inch thick. If it starts to get sticky, dust lightly with flour. Rest the dough for 3 minutes. Then trim the dough to an even 12-inch circle with a pizza cutter (this corresponds to the 9-inch circle on the pastry cloth).
Blind bake the crust: Gently place the dough into the center of the pie plate, using the rolling pin to transfer it. Use your fingers to press the pastry into the form of the pie pan. Then fold the excess dough around the edges under itself, so that it sits evenly on the rim of the pie plate, then crimp the edge with the tines of a fork. Prick the bottom and sides of the crust with a fork, then cover it with a sheet of parchment paper. Fill the inside with pastry weights like dried beans or rice (or another type of pie weight). Bake the crust for 18 minutes.
Increase the oven temperature: Remove the blind baked pie crust from the oven and place it on a cooling rack. Add a baking sheet to a center rack and increase the oven temperature to 400 degrees Fahrenheit.
Assemble the pie: Spoon the apple filling into the pie plate with a slotted spoon, leaving the liquid inside the pot. Heat the pot over medium heat for 1 to 2 minutes to thicken the remaining liquid until thickened and syrupy. Then pour the syrup over the apples.
Make the lattice: Roll out the second dough ball into another 12” circle. Cut into 1” strips and use 7 strips to make a lattice. Carefully lay out 4 strips of dough in the same direction on the pie (see the “How to make a lattice pie crust” above). Be careful to place the strips down without stretching. Weave the strips together to create the lattice with the remaining 3 strips. Trim the lattice on the pie to the edge of the pie, then place the remaining strips of the dough around the outside to form an edge around the rim of the pie.
Bake the pie: Place the pie on a baking sheet. Bake for 1 hour until golden brown. Remove from the oven and place on a baking rack. Allow to cool for at least 1 hour until warm, or a few hours until it is room temperature. Then slice into pieces and enjoy! The pie is best eaten the day it is made. For make ahead and reheating instructions, see below.
Notes
Make ahead instructions: Pie is best eaten the day of making it. You can make the pie dough in advance: make it up to 3 days ahead, wrap well and refrigerate. Or, wrap in plastic wrap and freeze it for up to 3 months. When ready to use, remove from the freezer and let it thaw in the refrigerator overnight or up to 24 hours.
Leftover / reheating instructions: Store leftovers at room temperature loosely covered with foil, plastic wrap, or with an overturned bowl. Reheat at 350 degrees for 15 minutes.
This pumpkin mousse pie is a cloud-like dream! If you want a little change up from the traditional pumpkin pie in this crazy year, I’ve got you. This is a no bake dessert! Yessss. You can make it ahead of time and store it in the fridge or the freezer. It’s pumpkin-y and delicious and […]
If you want a little change up from the traditional pumpkin pie in this crazy year, I’ve got you.
This is a no bake dessert! Yessss.
You can make it ahead of time and store it in the fridge or the freezer.
It’s pumpkin-y and delicious and the crust is to DIE FOR.
The crust is made with macadamia nuts. Oh my word. You roast them in the oven and then combine them with graham crumbs and melted butter.
It’s majorly incredible. Spiced and crunchy and toasty.
I first saw this recipe Food and Wine last year. I have been longing to make it ever since. I’ve never been a giant white chocolate fan but for some reason, this just sounded so absolutely incredible to me.
Looked amazing, you know?
So I changed up the pumpkin layer quite a bit. It’s EASY. Pumpkin puree, some whipped heavy cream, a little sugar and melted white chocolate. Flavor heaven!
My pumpkin pie consumption is always hit or miss on Thanksgiving. Sometimes I’m craving it, other years I go the entire holiday season without taking a bite. It’s weird!
Mother Lovett always made a pumpkin custard pie instead of an actual pumpkin pie. So most pumpkin pies do tend to remind me of hers.
Regardless, I do love having a really small slice topped with whipped cream because nothing tastes more like the holidays. Or should I say the START of the holiday season, even though many of us have up our decor already right now in 2020?
It’s true though, a taste of pumpkin pie on Thanksgiving evening used to signify the start of everything. We’d get the tree up in the next few days. Christmas music wouldn’t start until the day after Thanksgiving. A whole month of Christmas cheer was ahead of us!
It was perfect.
I’ve always loved Christmas so much that I don’t mind celebrating come Nov 1. But that bite of pie, often the final bite of the meal on Thanksgiving evening, has always meant it’s truly TIME!
Not only is the pumpkin layer mixed with white chocolate, it’s also topped with white chocolate curls for a rich bite.
The chocolate curls are so easy! I just take a white chocolate bar (Lindt will always be my fave) and run a vegetable peeler up and down the sides. It creates cute little white chocolate shavings that practically melt in your mouth with the pie.
Also! I like to serve this as an icebox pie. I really love it out of the freezer. It kind of reminds me of an ice cream pie but lighter and fluffier. You can also serve it out of the fridge, but it does have to be refrigerated for six hours or so before serving. I suggest just making it the day before! You can make the white chocolate shavings too, just throw them on top right before serving.
This pumpkin mousse pie is no bake! It has a macadamia crust and white chocolate and is delicious served cold out of the fridge or freezer!
Course Dessert
Cuisine American
Prep Time 1hour
Refrigerate 6hours
Total Time 7hours
Servings 8people
Author How Sweet Eats
Ingredients
crust
½cupmacadamia nuts
1cupgraham cracker crumbs
½teaspoonsalt
¼teaspooncinnamon
⅛teaspoonfresh grated nutmeg
½cupunsalted butter,melted
filling
1cupcold heavy cream
1cuppumpkin puree
4ouncescream cheese,softened to room temperature
3ounceswhite chocolate,melted
⅓cuppowdered sugar
white chocolate curls,for topping
Instructions
Preheat the oven to 350 degrees F.
To make the crust, start by toasting the macadamia nuts. Place the nuts on a baking sheet. Toast in the oven for 10 to 15 minutes, until slightly golden and fragrant.
Place the nuts in a food processor and pulse until small crumbs remain. Pour them into a large bowl.
Add in the graham crumbs, salt, cinnamon and nutmeg. Stir in the melted butter until all of the mixture is moistened. Press the crust into an 8-inch pie plate and stick it in the refrigerator.
While the crust is in the fridge, beat the heavy cream in the bowl of your electric mixer until stiff peaks form. Transfer it to another bowl.
In the electric mixer, beat the pumpkin and cream cheese together until combined. Beat in the sugar. Beat in the melted white chocolate. Using a spatula, fold the heavy cream into the pumpkin mixture. Fold a few times until combined - I suggest actually folding it in and not straight up stirring.
Scrape the mixture into the refrigerated pie crust and smooth it out on top. Refrigerate or freeze for 6 hours, or even overnight. If freezing, you may need to let it sit out for 20ish minutes before serving. Before serving, top with white chocolate curls and a sprinkle of cinnamon!
To make the white chocolate curls, I take a bar of white chocolate and run a vegetable peeled down the edges!
Note: I like to keep this in the fridge or even the freezer for serving. It is so so good when it’s very cold!
Here’s your perfect vegan pumpkin pie recipe! This plant based spin on the standard is (dare we say it) even more delicious than the original. What makes this pie incredible? Let us count the ways. Pumpkin pie has always been a favorite of mine: and of course, my grandma’s pie is the absolute best. So when we whipped up this Vegan Pumpkin Pie recipe, Alex and I weren’t expecting to love it more than the original. 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! What makes this the best vegan pumpkin pie? Oddly enough, coconut milk does wonders in a vegan pumpkin pie. Something about the light fruitiness of the milk goes hand in hand with bright orange pumpkin! There’s no need for evaporated milk, which is what’s used in a standard pumpkin pie. We’re happy to kick it to the curb for a more whole food plant based option! Here’s what you need for the filling of a killer […]
Here’s your perfect vegan pumpkin pie recipe! This plant based spin on the standard is (dare we say it) even more delicious than the original.
What makes this pie incredible? Let us count the ways. Pumpkin pie has always been a favorite of mine: and of course, my grandma’s pie is the absolute best. So when we whipped up this Vegan Pumpkin Pie recipe, Alex and I weren’t expecting to love it more than the original. 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!
What makes this the best vegan pumpkin pie?
Oddly enough, coconut milk does wonders in a vegan pumpkin pie. Something about the light fruitiness of the milk goes hand in hand with bright orange pumpkin! There’s no need for evaporated milk, which is what’s used in a standard pumpkin pie. We’re happy to kick it to the curb for a more whole food plant based option! Here’s what you need for the filling of a killer vegan pumpkin pie:
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
All you have to do is mix all of the ingredients above in a blender, then pour it into the crust and bake. The filling comes out creamy and beautifully flavorful: like a larger than life version of your grandma’s pie! Does it taste like coconut? Not really! It’s difficult to even detect a coconut flavor: you mainly just taste silky, pumpkin-spiced goodness.
Making the vegan pie crust: a few tips!
The part of a vegan pumpkin pie with the most technique is the pie crust! We have a whole separate article about Vegan Pie Crust with all of our tips and tricks. But here’s a brief overview of the process you’ll follow:
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.
How to make a pie crust shield
For this vegan pumpkin pie recipe, you’ll need to use a pie crust shield. What is it? A pie crust shield is a shield that prevents pie crust from burning in the oven. It covers just the crust, so it allows the filling to bake as normal. Here’s what to know about using a pie crust shield:
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. (We just used a knife to cut the right sized hole in our foil.)
You can also buy a metal pie crust shield. If you bake a lot, you might already have one! Here’s a link to buy a pie crust shield online.
Pumpkin pie spices: use storebought or homemade
The easiest way to season the filling for this vegan pumpkin pie is using store-bought pumpkin pie spices! But did you know you can also make them at home? If you don’t have pumpkin pie spice but have a stocked spice collection, it’s easy to make. Here are the spices you’ll need:
2 tablespoons cinnamon
2 teaspoons ground ginger
2 teaspoons ground allspice
1 teaspoon ground cloves
1 teaspoon ground nutmeg
Add these together and it makes 1/4 cup pumpkin pie spice! Store it in a sealed jar and it lasts for up to 1 year, though of course it’s best at its freshest.
Topping for vegan pumpkin pie
What’s the best topping for vegan pumpkin pie? Most people are used to a dollop of whipped cream: which certainly makes the entire experience complete. This pie is actually very delicious without whipped cream. But if you’d like the full experience, here’s what to do:
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 dessert, but it’s an option for mixing up the flavor.
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:
1 tablespoon pumpkin pie spice blend (store-bought or homemade)
For serving: vegan whipped cream
Instructions
Make the Vegan Pie Crust Step 1 and 2, then refrigerate it while you make the filling.
Preheat an oven to 350 degrees Fahrenheit.
Place the pumpkin puree, coconut milk, vanilla, light brown sugar, granulated sugar, cornstarch, and kosher salt in a blender and blend until smooth.
Make a pie crust shield using aluminum foil: cut a hole in the center of a large square of aluminum foil that’s the diameter of your pie plate. The foil will rest on the crust but let the pie filling be uncovered. (It will look like this.)
Roll out the pie crust and add it to a standard pie plate (notdeep dish), following the instructions in Vegan Pie Crust.
Pour the filling into the pie crust. Fill it all the way to the rim, but don’t overfill the pie plate: you’ll have about 1/4 cup leftover that you can discard (or taste!).
Bake the pie for 55 minutes total until set, adding the foil shield for the curst at the 30 minute mark. Cool 1 hour on counter, then refrigerate at least 2 hours before serving.
Category:Dessert
Method:Baked
Cuisine:Pie
Keywords: Vegan pumpkin pie, vegan pumpkin pie recipe
The minute peaches are elbowed out of the way by apples at the farmers’ market, my summer reverie is interrupted by thoughts of Thanksgiving. As a professional pie baker who discreetly waves goodbye to each pie as it leaves the bakery, I take my job se…
The minute peaches are elbowed out of the way by apples at the farmers’ market, my summer reverie is interrupted by thoughts of Thanksgiving. As a professional pie baker who discreetly waves goodbye to each pie as it leaves the bakery, I take my job seriously. Most years, more than 600 pies cross the baker’s bench on the day before Thanksgiving. This year, the approaching holiday season feels as upended as a tarte tatin. My guess is that pie sales will be brisk despite the uncertainty of gathering. One thing remains constant: Pie makes us feel better.
Except for July 4 (which this baker dubs Thanksgiving Junior) pie distinguishes Thanksgiving from all other holidays. According to a 2019 survey from The Harris Poll, 94 percent of Americans conclude their Thanksgiving meal with pie. No wonder even the most casual of bakers are prompted to reach for their rolling pins and dimpled pie plates. Thanksgiving has a way of sneaking up on us, long before our stash of leftover Halloween candy has been depleted.
I want to eat pumpkin pie oatmeal for breakfast, lunch and dinner. I mean, look at this bowl! Don’t you?! Pretty sure that is going to be the year of cozy breakfasts for me. I know I just shared a pumpkin recipe yesterday. But I HAD to share this one with you too because I […]
I want to eat pumpkin pie oatmeal for breakfast, lunch and dinner.
I mean, look at this bowl! Don’t you?!
Pretty sure that is going to be the year of cozy breakfasts for me.
I know I just shared a pumpkin recipe yesterday. But I HAD to share this one with you too because I wanted to make sure you have every day of fall left to make this.
Every.single.day.
It is that good! This oatmeal is perfect for breakfast or lunch and if you’re really needing some comfort, dinner.
Also, don’t freak about the pumpkin shortage!
This oatmeal doesn’t use pumpkin puree, it uses pumpkin butter! Which is great news if you can’t find pumpkin puree. I also use pumpkin butter in my gooey pumpkin bars, so don’t worry about buying a jar and not using it up.
P.S. If you DO have pumpkin puree and want to use it, you totally can. You may need to add some sweetness to your oats in that case!
I’ve been obsessed with pumpkin butter for as long as I can remember. It’s always been a staple that we bought at american spoon!
When it comes to oatmeal, steel cut will always be my pick. Well, after overnight oats, that is. But steel cut just have SO much texture. They are so wonderfully chewy and when cooked, become incredibly creamy. They make such a classic bowl of oatmeal that I feel like I could eat it every morning.
Especially when it looks like this.
I mean… YES.
Now – I have made a version of pumpkin pie oatmeal before. This bruléed oatmeal served in a pumpkin is amazing – it’s just made with different oats! It’s a little fancier while this one is more… everyday oatmeal.
Now one of the reasons these ones are so delish is because we’re toasting them. We’re toasting the oats with a big pinch of cinnamon. Toasting them in BUTTER! You can also use coconut oil or your fat of choice, of course.
I liken this to toasting rice for risotto. It adds depth of flavor while at the same time, browning the butter a bit. Which obviously makes for the the perfect base of breakfast!
From there, the oats take about 15 minutes. Add in some water and milk, simmer and stir, and watch them become creamy and dreamy. Stir in the pumpkin butter and vanilla. Scoop them into a bowl and be the happiest!
I love to top these with whipped coconut cream. You can make your own from a can of refrigerated coconut milk or you can get a can of coconut cream and scoop it from there. The coconut cream is what really makes these taste like pumpkin pie. I am obsessed.
See, with the addition of pumpkin butter here, I don’t find that these oats need any sweetener. That will depend on the kind of pumpkin butter you use, of course. But the coconut cream also adds a hint of creamy sweetness. It’s perfect!
Then I also like to sprinkle with some toasty sliced almonds.
Note: the sweetness level of this recipe will differ depending on the brand of pumpkin butter you use. I suggest tasting the oats near the end of cook time and if needed, stirring in maple syrup or honey for more sweetness.
Heat the butter in a pot or large skillet over medium-low heat. Once melted, stir in the oats and cinnamon. Cook, stirring often, until the oats are toasty, about 3 to 4 minutes.
Pour in the water, milk and salt. Bring the mixture to a boil then reduce it to a simmer. Cook, stirring often, for 15 minutes. Stir in the pumpkin butter, vanilla extract and grated nutmeg. Taste and if needed, add in a bit of honey or maple syrup.
Serve the oats topped with coconut cream, sliced almonds and a dollop of pumpkin butter. Add a sprinkle of cinnamon and eat!
Prep Time:
Yield:
Print Recipe
Pin Recipe 
Category:
Method:
Cuisine:
