How to Make Pumpkin Pie Spice

Our pumpkin pie spice recipe is super easy to make using just 5 ingredients. This blend of spices is used in many fall recipes like pumpkin bread, pumpkin pie and pumpkin pancakes. It’s versatile and we like to add a pinch of cardamom too! Perfec…

Our pumpkin pie spice recipe is super easy to make using just 5 ingredients. This blend of spices is used in many fall recipes like pumpkin bread, pumpkin pie and pumpkin pancakes. It’s versatile and we like to add a pinch of cardamom too! Perfect for any pumpkin spice recipes! If you love fall spices […]

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Pumpkin Pie Overnight Oats

Friends, you won’t believe how much these creamy overnight oats taste like actual pumpkin pie. It’s nuts! Oh, and there are actual nuts — candied pecans on top, which add a crunch that simulates crust. Swoon! And in place of whipped cream? Yogurt, natu…

Pumpkin Pie Overnight Oats

Friends, you won’t believe how much these creamy overnight oats taste like actual pumpkin pie. It’s nuts! Oh, and there are actual nuts — candied pecans on top, which add a crunch that simulates crust. Swoon! And in place of whipped cream? Yogurt, naturally. Plus, these vibrant oats are naturally sweetened, subtly spiced, and incredibly satisfying. Let us show you how it’s done!

How to Make Pumpkin Pie Overnight Oats

These dreamy, plant-based beauties start with mixing almond milk with pumpkin purée, pumpkin pie spice, and vanilla for classic pie flavors.

Pumpkin Pie Overnight Oats from Minimalist Baker →

Pumpkin Spice Latte

This homemade pumpkin spice latte recipe is quick and easy to make, more affordable than the coffee shop version, and lightly sweetened with maple syrup. Feel free to top with whipped cream if you’d like! Pumpkin spice latte fans! ♡ In honor of the return of PSL season in coffee shops everywhere, I thought I […]

This homemade pumpkin spice latte recipe is quick and easy to make, more affordable than the coffee shop version, and lightly sweetened with maple syrup. Feel free to top with whipped cream if you’d like!

Homemade Pumpkin Spice Latte

Pumpkin spice latte fans! ♡

In honor of the return of PSL season in coffee shops everywhere, I thought I would bump this recipe to the top of the blog today for those of you interested in making your own pumpkin spice lattes at home this season. Because while the coffee shop version is fun, I’m much more partial to making homemade pumpkin spice lattes because:

  • I’m one of those people who likes my coffee first-first thing in the morning while padding around at home in my pjs and slippers, and this version can be made in just 5 minutes in the comfort of my kitchen.
  • I’ve never been able to handle the sugar roller coaster that comes with the original Starbucks pumpkin spice latte recipe, so I appreciate being able to use less sweetener and natural sweetener (maple syrup, which I would argue is even more delicious than sugar in PSLs) in this homemade version.
  • I also enjoy being able to use my favorite type of oat milk and coffee and a legit spoonful of pumpkin purée when making my lattes. And occasionally, it’s also a fun treat to top it with some whipped cream a la Starbucks.
  • Finally — let’s be real — the cost of those coffee shop lattes adds up quickly. So it’s always nice to be able to make a homemade version at a small fraction of the cost.

Anyway, I’ve been tinkering around with these ingredient ratios for years and finally landed on a pumpkin spice latte recipe that I absolutely love. But of course, the joy of making your own version is that you can customize this recipe endlessly to your taste as well. (Lots of suggestions below!) So if you’re a fellow PSL fan, I say tap into your inner barista and let’s make some lattes together!

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Pumpkin Spice Latte

This homemade pumpkin spice latte recipe is quick and easy to make, more affordable than the coffee shop version, and lightly sweetened with maple syrup. Feel free to top with whipped cream if you’d like! Pumpkin spice latte fans! ♡ In honor of the return of PSL season in coffee shops everywhere, I thought I […]

This homemade pumpkin spice latte recipe is quick and easy to make, more affordable than the coffee shop version, and lightly sweetened with maple syrup. Feel free to top with whipped cream if you’d like!

Homemade Pumpkin Spice Latte

Pumpkin spice latte fans! ♡

In honor of the return of PSL season in coffee shops everywhere, I thought I would bump this recipe to the top of the blog today for those of you interested in making your own pumpkin spice lattes at home this season. Because while the coffee shop version is fun, I’m much more partial to making homemade pumpkin spice lattes because:

  • I’m one of those people who likes my coffee first-first thing in the morning while padding around at home in my pjs and slippers, and this version can be made in just 5 minutes in the comfort of my kitchen.
  • I’ve never been able to handle the sugar roller coaster that comes with the original Starbucks pumpkin spice latte recipe, so I appreciate being able to use less sweetener and natural sweetener (maple syrup, which I would argue is even more delicious than sugar in PSLs) in this homemade version.
  • I also enjoy being able to use my favorite type of oat milk and coffee and a legit spoonful of pumpkin purée when making my lattes. And occasionally, it’s also a fun treat to top it with some whipped cream a la Starbucks.
  • Finally — let’s be real — the cost of those coffee shop lattes adds up quickly. So it’s always nice to be able to make a homemade version at a small fraction of the cost.

Anyway, I’ve been tinkering around with these ingredient ratios for years and finally landed on a pumpkin spice latte recipe that I absolutely love. But of course, the joy of making your own version is that you can customize this recipe endlessly to your taste as well. (Lots of suggestions below!) So if you’re a fellow PSL fan, I say tap into your inner barista and let’s make some lattes together!

(more…)

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.

The post Marshmallow Pumpkin Pie appeared first on My Baking Addiction.

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.

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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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