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.

I’ve been eager 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 Elements

• Pumpkin puree (contemporary or canned)
• Tofu
• Banana
• Maple syrup
• Vanilla extract
• Cinnamon, nutmeg, ginger, & cloves

Cookie Crumble Crust Elements

Q & A / Substitutions

I am certain 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, but it surely does comprise almond flour and coconut sugar – there’s a full checklist of components on PlantPure’s web site.
• Sorry, I haven’t got every other pie crust recipes to level you to. This was my first try and I already had the combination so it made sense to make use of it
• When you can’t eat Tofu, you’ll be able to strive subbing with cashews – I do not know the quantities as I have not tried it.
• I used ½ a package deal of extra-firm tofu. If you wish to strive silken tofu, let me know the way it seems.
• There may be no salt on this recipe in any respect.
• If you’re utterly sugar-free, you’ll be able to strive utilizing dates instead of 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 instead of the peanut butter
• You possibly can freeze conventional pumpkin pie – however I’ve not tried to freeze this one but.

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 the entire different pie components to your blender
7. Mix till clean. In case your blender has a tamper, use it to maintain issues transferring. You need your filling to be as creamy as doable
8. Style the filling and regulate any seasonings to your liking
9. Pour the filling into the pie crust and clean the highest
10. Bake for 35 – 40 minutes or till a toothpick inserted comes out clear
11. Enable to chill utterly, then refrigerate for 1-2 hours earlier than serving

Print

Vegan Pumpkin Chiffon Pie

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  Creator: Chuck Underwood
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  Prep Time: 15 min
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  Cook dinner Time: 45 min
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  Complete Time: 1 hour
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  Yield: 8 – 10 servings 1x
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  Class: Desserts, Holidays
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  Methodology: Blender, Oven
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  Delicacies: American
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  Weight loss program: Vegan

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Description

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

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Elements

Models
USM

Scale
1x2x3x

Cookie Crust

Pumpkin Chiffon Pie Filling

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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 the entire different pie components to your blender
7. Mix till clean. In case your blender has a tamper, use it to maintain issues transferring. You need your filling to be as creamy as doable
8. Style the filling and regulate any seasonings to your liking
9. Pour the filling into the pie crust and clean the highest
10. Bake for 35 – 40 minutes or till a toothpick inserted comes out clear
11. Enable to chill utterly, then refrigerate for 1-2 hours earlier than serving

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Key phrases: vegan pumpkin chiffon pie