Marshmallow Pumpkin Pie

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.

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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.

Slice of marshmallow pumpkin pie on a white plate

INTRO

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Iced Pumpkin Cookies

Soft, spicy, cake-like Pumpkin Cookies topped with a sweet vanilla glaze.

The post Iced Pumpkin Cookies appeared first on My Baking Addiction.

These Iced Pumpkin Cookies are soft and cake-like, topped with a vanilla glaze icing. This is a recipe you’ll want to make again and again.

Four iced pumpkin cookies stacked on a white plate

There are certain recipes that I come back to time and time again. And every single fall, these Iced Pumpkin Cookies are at the top of my list.

Well, these pumpkin cookies and pumpkin roll, pumpkin crunch cake and pumpkin cheesecake. Notice a theme here? I’m all about the pumpkin.

Whether you’re looking for a sweet treat for your family or wanting to cheer up a neighbor or friend, these iced pumpkin cookies are sure to be a hit!

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Vegan Pumpkin Pie

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 […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

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.

Vegan pumpkin pie

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.

Vegan pumpkin pie

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 vegan pumpkin pie

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.

Vegan pumpkin pie

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.
Vegan pumpkin pie

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:

This vegan pumpkin pie recipe is…

Vegetarian, vegan, and plant-based.

Print
Vegan pumpkin pie

Incredible Vegan Pumpkin Pie


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 45 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 45 minutes
  • Yield: 8
  • Diet: Vegan

Description

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.


Ingredients

  • 1 Vegan Pie Crust
  • 2 1/4 cups pumpkin puree (not pumpkin pie filling; you’ll need 2 15-ounce cans)
  • 1/2 cup full fat coconut milk
  • 2 teaspoons vanilla extract
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1/2 teaspoon kosher salt
  • 1 tablespoon pumpkin pie spice blend (store-bought or homemade)
  • For serving: vegan whipped cream

Instructions

  1. Make the Vegan Pie Crust Step 1 and 2, then refrigerate it while you make the filling. 
  2. Preheat an oven to 350 degrees Fahrenheit. 
  3. Place the pumpkin puree, coconut milk, vanilla, light brown sugar, granulated sugar, cornstarch, and kosher salt in a blender and blend until smooth.
  4. 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.)
  5. Roll out the pie crust and add it to a standard pie plate (not deep dish), following the instructions in Vegan Pie Crust.
  6. 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!). 
  7. 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

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Pumpkin Cheesecake

Delicious pumpkin cheesecake with a spicy graham cracker crust and dollops of luscious whipped cream.

The post Pumpkin Cheesecake appeared first on My Baking Addiction.

This classic Pumpkin Cheesecake is hard to beat! With a spiced graham cracker crust and a creamy pumpkin filling, all you need is a dollop of whipped cream to finish off this perfect Thanksgiving dessert.

Slice of pumpkin cheesecake next to a fork on a plate

I’m pretty certain that our Thanksgiving is going to look different than it has in recent years. And if I’m being honest, I was pretty upset about it at first because holiday traditions are so important to our little family.

But the more I thought about it, the more at ease I have become because I’ve decided that things don’t really have to change that much.

I’m still going to cooking our usual Thanksgiving dinner with an overflowing pumpkin dessert sections including pumpkin roll, pumpkin crunch cake and this pumpkin cheesecake only this year, it might served to-go style.

Just because we all won’t be sitting around the same table this year doesn’t mean we don’t have so much to be thankful for.

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Pumpkin Dip

Creamy Pumpkin Dip made with cream cheese, pumpkin puree, and pumpkin pie spice.

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Pumpkin Dip is creamy and dreamy. This sweet dip is made with just a handful of ingredients and tastes just like pumpkin pie filling! 

Pumpkin dip in a white bowl surrounded by fruit, pretzels, and cookies

I’ve been in a pretty serious dip mood lately. I think I’ll blame it on Trader Joe’s and their ever-expanding collection of dips.

From their garlic dip to their spinach artichoke dip and bacon cheddar ranch dip, I’m pretty obsessed at this point. Let’s just say that lunch around here is often raw veggies and all the Trader Joe’s dips.

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Pumpkin Bundt Cake with Cream Cheese Frosting

Sweet and spicy pumpkin bundt cake drenched with a rich and creamy spiced cream cheese frosting.

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This Pumpkin Bundt Cake is a fall classic. Topped with cream cheese frosting with just a bit of pumpkin pie spice, this cake is a slice of comfort on a plate.

Sliced pumpkin bundt cake on a wire rack

So have you guys fallen down the rabbit hole that is cleaning TikTok? I’m one of those people that actually enjoys cleaning, but I’ve learned that some people have taken their love for cleaning to a whole new level. And I am here for it.

I’ve also learned that I am easily influenced when it comes to cleaning tools and products. From a new spin mop and microfiber clothes to Dawn Power Wash and powdered Tide, some of my new favorite products were actually found through cleaning influencers. I mean, I didn’t even know this was a thing until just a few months ago. By the way that Dawn Power Wash is pretty dang fantastic – the apple scent is my fave!

Basically October 2020 has been a month full of lots of cleaning and baking pumpkin desserts like this Pumpkin Bundt Cake.

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Pumpkin Pie Overnight Oats

Have you ever had a recipe call for just a partial can of pumpkin purée? And then you’re like, “well, what am I going to do with the rest of this??” Instead of searching for a recipe that calls for the exact amount of pumpkin purée that you have leftover, I like to add a […]

The post Pumpkin Pie Overnight Oats appeared first on Budget Bytes.

Have you ever had a recipe call for just a partial can of pumpkin purée? And then you’re like, “well, what am I going to do with the rest of this??” Instead of searching for a recipe that calls for the exact amount of pumpkin purée that you have leftover, I like to add a little to my morning oats. You can add a spoonful or two to a bowl of hot oats (with cinnamon and brown sugar) or you can make up some of these Pumpkin Pie Overnight Oats. These overnight oats are also a great way to get that fall flavor if you live in a region where it’s still quite warm this time of year. 🤪

Overhead view of a bowl of overnight pumpkin pie oats with pumpkins, oats, and pecans on the side

Make One or More!

The recipe listed below is for a single serving of overnight oats, but you can make up to four at a time. The overnight oats will stay good in your fridge for 4-5 days, so make as many or as few as you want or need. To adjust the ingredients below to make more servings at once, simply change the number in the “servings” box and the rest of the ingredients will auto adjust.

Do You Eat Overnight Oats Hot or Cold?

You can eat these pumpkin pie overnight oats either hot or cold. As the oats soak they absorb liquid and soften just like they do when cooked. So the overnight oats are ready to eat after soaking for about eight hours, or you can pop them in the microwave for about a minute or so to warm through. They’re great both ways!

Adjust the Sweetness

If you’ve been following this blog for a while, you know that I don’t like things that are too sweet, so the amount of brown sugar listed in the recipe below sweetens the oats just slightly. If you want a more dessert-like sweetness, I suggest adding more brown sugar to your liking. The sugar does not need to be added in the beginning, so you can start with the ½ Tbsp listed below and add more just before eating to make it the sweetness that you desire.

Other Add-ins

You can have some fun with these overnight oats and add in some more fun ingredients if you have them on hand. I think a few raisins would be pretty awesome, as would some pepitas (shelled pumpkin seeds). A splash of vanilla extract can also make these overnight oats taste a little more creamy.

Make Them Vegan or Dairy Free

The best thing about overnight oats is that they work just as well with non-dairy milk as they do with dairy milk, so use your favorite almond, soy, coconut, cashew, or other non-dairy milk in place of the milk listed in the recipe below.

Can I Use Quick Oats or Steel Cut Oats?

You can make this with quick oats, but I find old-fashioned rolled oats to give the best results because they have a thicker, chewier texture. Quick oats will have a softer, mushier texture after soaking. Steel cut oats require a lot more liquid and a much longer soaking time to soften, so I don’t recommend them for this recipe.

Side view of a spoon lifting some pumpkin pie overnight oats out of the bowl

 
Side view of a spoon lifting some pumpkin pie overnight oats out of the bowl

Pumpkin Pie Overnight Oats

Pumpkin Pie Overnight Oats are a great way to use up leftover pumpkin purée and are a delicious make-ahead breakfast for busy mornings.
Total Cost $0.95 each
Prep Time 5 minutes
Soak Time 8 hours
Total Time 8 hours 5 minutes
Servings 1 bowl
Calories 293.86kcal
Author Beth - Budget Bytes

Ingredients

  • 1/3 cup old-fashioned rolled oats $0.44
  • 1/2 tsp pumpkin pie spice $0.05
  • 1 Tbsp chopped pecans $0.13
  • 1/8 tsp salt $0.01
  • 1/4 cup pumpkin purée $0.12
  • 1/2 Tbsp brown sugar $0.02
  • 1/2 cup milk* $0.18

Instructions

  • Add the rolled oats (uncooked), pumpkin pie spice, salt, and chopped pecans to a jar or other resealable container. Top with the pumpkin purée, brown sugar, and milk. Close the container and refrigerate overnight or up to five days.
  • Before eating, stir the contents of the jar until evenly combined. Enjoy cold or microwave until warmed through.

Notes

*Use your milk of choice (dairy or non-dairy). The nutrition stats for this recipe are calculated using whole milk.

Nutrition

Serving: 1bowl | Calories: 293.86kcal | Carbohydrates: 42.24g | Protein: 9.85g | Fat: 11.88g | Sodium: 350.34mg | Fiber: 6.38g

See how to make your own Homemade Pumpkin Pie Spice here!

How to Make Pumpkin Pie Overnight Oats – Step by Step Photos

Pumpkin pie overnight oats dry ingredients in jar

Add 1/3 cup old-fashioned rolled oats to a jar or another resealable container, along with 1/2 tsp pumpkin pie spice, 1/8 tsp salt, and 1 Tbsp chopped pecans.

pumpkin puree and brown sugar added to the jar

Add 1/4 cup pumpkin purée and 1/2 Tbsp of brown sugar to the jar.

milk being poured into the jar

Add 1/2 cup of milk of your choice to the jar (I used whole milk).

Soaked and stirred overnight oats in the jar

Close the container and refrigerate at least 8 hours, or up to five days. When you’re ready to eat, stir up the contents of the container until everything is well mixed.

Overhead view of pumpkin pie overnight oats in the bowl

Enjoy the pumpkin pie overnight oats cold straight out of the jar, or microwave until warmed through!

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Chewy Pumpkin Chocolate Chip Cookies (V/GF)

Infusing pumpkin flavor into baked goods can be a bit tricky. But learning from a few past experiments, I got to work infusing all of the sweet, spicy flavor of pumpkin into these cookies. The result was a dream!
These pumpkin chocolate chip cookies ar…

Chewy Pumpkin Chocolate Chip Cookies (V/GF)

Infusing pumpkin flavor into baked goods can be a bit tricky. But learning from a few past experiments, I got to work infusing all of the sweet, spicy flavor of pumpkin into these cookies. The result was a dream!

These pumpkin chocolate chip cookies are naturally gluten-free and vegan, studded with rolled oats and melty chocolate chips, require just 10 ingredients, and are ready in 1 hour!

Chewy Pumpkin Chocolate Chip Cookies (V/GF) from Minimalist Baker →

Fluffy Almond Butter Sweet Potato Muffins (GF)

Many of you have enjoyed our Sweet Potato Almond Butter Muffins, but asked if they could be made gluten-free.
We thought so, but we knew they’d need a few tweaks. Spoiler alert: Major success!
These revamped sweet potato muffins are gluten-free, …

Fluffy Almond Butter Sweet Potato Muffins (GF)

Many of you have enjoyed our Sweet Potato Almond Butter Muffins, but asked if they could be made gluten-free.

We thought so, but we knew they’d need a few tweaks. Spoiler alert: Major success!

These revamped sweet potato muffins are gluten-free, naturally sweetened, oil-free, and require just 10 ingredients to prepare. Let’s bake!

These start with roasting a sweet potato, peeling off the skin, and then mashing it to make a purée.

Fluffy Almond Butter Sweet Potato Muffins (GF) from Minimalist Baker →

1-Bowl Pumpkin Pie (Vegan + GF)

We celebrated Friendsgiving early this year, and I offered to bring the main (Roasted Chicken), vegetables (1-Pan Garlicky Green Beans with Slivered Almonds), and dessert.
In an effort to try something new (although I do love this classic vegan pumpkin…

1-Bowl Pumpkin Pie (Vegan + GF)

We celebrated Friendsgiving early this year, and I offered to bring the main (Roasted Chicken), vegetables (1-Pan Garlicky Green Beans with Slivered Almonds), and dessert.

In an effort to try something new (although I do love this classic vegan pumpkin pie), I remembered earmarking a gorgeous pumpkin tartlet recipe from Amy Chaplin’s book At Home in the Whole Food Kitchen. I gave it another glance and knew it was the one.

1-Bowl Pumpkin Pie (Vegan + GF) from Minimalist Baker →