Vegan Pumpkin Chiffon Pie

Noor Jani

November 18, 2023

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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 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 Components

I am certain I’ll get requested one million questions on substitutions, so let’s get these out of the best way.

It is a creamy chiffon-style pie, nearly like a pudding.
You should use 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 substances 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 combo so it made sense to make use of it
In case you can’t eat Tofu, you may attempt 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 attempt silken tofu, let me know the way it seems.
There’s no salt on this recipe in any respect.
In case you are fully sugar-free, you may attempt utilizing dates rather than the maple syrup. I used a banana to chop down on the quantity of sweetener I must use.
Undoubtedly 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.

Preheat your oven to 350° F
Make the crust first by including the cookie combine, peanut butter, and plant milk to a stand mixer with the paddle attachment
Combine till moist and crumbly
Press the crumbles evenly into the underside of a parchment-lined 9″ pie pan
Bake for five minutes then put aside
Subsequent, drain and pat dry your tofu and add it together with the entire different pie substances to your blender
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 doable
Style the filling and alter any seasonings to your liking
Pour the filling into the pie crust and easy the highest
Bake for 35 – 40 minutes or till a toothpick inserted comes out clear
Permit to chill fully, then refrigerate for 1-2 hours earlier than serving

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

Items

Scale

Cookie Crust

Pumpkin Chiffon Pie Filling

Preheat your oven to 350° F
Make the crust first by including the cookie combine, peanut butter, and plant milk to a stand mixer with the paddle attachment
Combine till moist and crumbly
Press the crumbles evenly into the underside of a parchment-lined 9″ pie pan
Bake for five minutes then put aside
Subsequent, drain and pat dry your tofu and add it together with the entire different pie substances to your blender
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 doable
Style the filling and alter any seasonings to your liking
Pour the filling into the pie crust and easy the highest
Bake for 35 – 40 minutes or till a toothpick inserted comes out clear
Permit to chill fully, then refrigerate for 1-2 hours earlier than serving

Key phrases: vegan pumpkin chiffon pie

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