A scrumptious decision to the pumpkin vs. pecan pie battle: Who says you possibly can’t make everybody pleased? 


Hannah Kaminsky is a longtime vegan creator who has developed a world following for her scrumptious recipes and mouthwatering meals images on the award-winning weblog BitterSweetBlog.com. She is the creator of Vegan Desserts, Vegan à la Mode, and Straightforward as Vegan Pie. However these decadent treats aren’t only for vegans—they’ve been examined and authorised by each vegans and non-vegans alike, and are assured to fulfill any candy tooth! Whether or not you are a grasp baker or just a dessert lover hungry for a extra satisfying repair, these recipes will not disappoint. Family and friends will not imagine that they are completely plant-based—no eggs, dairy, or animal merchandise. Lastly, desserts that everybody can get pleasure from are just some considerate substances away. 

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Finally, a scrumptious decision to the pumpkin vs. pecan pie battle. Whereas I’ve by no means felt that both pie was worthy of all of the hype, it seems they merely wanted to be mixed with a view to obtain their full potential. Straight pumpkin pie strikes me as monotonous in texture and taste, whereas commonplace pecan pie tends to be tooth-achingly candy. Nonetheless, after I introduced them collectively in a single crust, the 2 fillings appeared to intensify each other’s strengths, whereas diminishing any damaging points. The pecans do have a extra dominant presence, however a dollop of pumpkin crème topping permits each flavors to have an equal flip within the highlight. Who says you possibly can’t make everybody pleased? 

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Recipe: Pumpkin Pecan Pie

Makes eight to 10 servings

Crust:

  • 1½ cups entire wheat pastry flour
  • 1 tablespoon granulated sugar
  • ½ teaspoon salt
  • ½ cup vegan butter
  • Three tablespoons plain nondairy milk

Pumpkin filling:

  • 1 cup pumpkin puree
  • 1⁄Three cup granulated sugar
  • 2 tablespoons plain nondairy milk
  • ½ teaspoon floor cinnamon
  • ¼ teaspoon floor nutmeg
  • ¼ teaspoon floor ginger
  • 2 tablespoons cornstarch

Pecan filling:

  • 1 half of cups pecan halves
  • 2/Three cup maple syrup
  • 1/four cup darkish brown sugar, firmly packed, or coconut sugar
  • Three tablespoons cornstarch
  • 1 tablespoon floor flaxseeds
  • half of teaspoon vanilla extract

To start forming the crust, mix the flour, sugar, and salt in a medium bowl. Soften the butter and pour it over the dry substances. Observe with the nondairy milk and blend till the whole lot comes collectively right into a cohesive ball of dough. Transfer the dough into your ready pie pan and press it gently into the underside and up the edges utilizing the palm of your hand. Flute the perimeters if desired. Let the crust chill within the fridge whilst you assemble the filling.

Preheat your oven to 350ºF (175ºC).

In a big bowl, mix the pumpkin puree, sugar, nondairy milk, and spices. Slowly sprinkle within the cornstarch whereas stirring vigorously, to forestall lumps. Easy this filling into your chilled crust and return the pie pan to the fridge.

In a separate bowl, toss the pecans with the maple syrup, sugar, cornstarch, floor flaxseeds, and vanilla. Gently and evenly pour this pecan combination over your pumpkin filling. Don’t fear if it seems to be like a skimpy quantity; it can rise to the event as soon as accomplished.

Bake the pie for about 25 minutes, till the crust begins to brown. Decrease the oven temperature to 300ºF (150ºC) and bake for a further 10 to 15 minutes, ensuring that each one the uncovered crust seems to be totally cooked and properly browned. Whether it is darkening too rapidly, cowl the perimeters with a strip of aluminum foil to forestall burning. Let cool fully.

Bonus: Pumpkin Crème 

Substances: 

  • 1 (14-ounce) can full-fat coconut milk
  • 1/four cup vegan butter or coconut oil
  • 3/four cup confectioners’ sugar
  • half of cup pumpkin puree
  • 2 tablespoons arrowroot powder
  • 1 teaspoon agar powder
  • 1/four teaspoon floor cinnamon

Frivolously grease a 9-inch spherical pie pan.

To make the pumpkin crème, mix the coconut milk, butter or coconut oil, and sugar in a medium saucepan over reasonable warmth. As soon as the butter or oil has melted, whisk within the pumpkin, arrowroot, agar, and cinnamon, beating totally to include with none lumps in any respect. Prepare dinner till thickened and bubbles start to interrupt on the floor, eight to 10 minutes. Flip off the warmth and let cool for about 30 minutes, stirring periodically to forestall a pores and skin from forming on prime. Whether it is nonetheless too gentle to pipe across the border, let this combination sit within the fridge for a couple of minutes to sit back and solidify. Pipe or drop dollops of the crème across the fringe of your pie earlier than serving. 



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