Print

Vegan Pumpkin Pie

A delicious plant-based vegan pumpkin pie that's perfect for Thanksgiving!

Course Dessert, Vegan Desserts, Vegan Holiday Recipes

Cuisine American

Keyword 4th of july desserts, pie recipes, pumpkin pie, vegan desserts, vegan food, vegan pumpkin pie, vegan recipes

Prep Time 5 minutes

Cook Time 1 hour

Cooling Time 4 hours

Total Time 5 hours 5 minutes

Servings 8 slices

Calories 216kcal

Author Shannon Hakala

Ingredients

• 1 vegan pie crust

Pumpkin Pie Filling

• 1 15oz can pumpkin purée
• 1 cup light brown sugar
• 1 cup coconut cream
• 3 Tbsp corn starch
• 1 tsp ginger powder
• ¾ tsp ground cinnamon
• ½ tsp salt
• ¼ tsp ground cloves

Instructions

• Preheat oven to 350° Fahrenheit (175°C). Press pie crust into a 9" pie plate and use fingers to press edge into zig-zag shape.
• In a large bowl, add all ingredients and mix well with a whisk. Pour mixture into the pie crust.
• Cover the crust with thin strips of foil to prevent burning. Bake the pie for 1 hour. It should be done baking but since oven temps vary, if it seems too wet, bake an additional 5-10 minutes. Let the pie cool to room temperature for at least 1 hour. You can let it cool in the fridge after that.
• Serve pie slices with vegan whipped cream or vegan vanilla ice cream!

Notes

• Use a good organic canned coconut cream for this recipe. Do not use refrigerated coconut milk.
• For a more orange colored pie, use organic white sugar instead of brown sugar.
• Keep pie in the fridge, covered, up to 4 days.
• To freeze pumpkin pie, cover completely with plastic wrap once it has cooled. Keeps up to 1 month in fridge.
• I like to dust the top of the pie with ground cinnamon. It’s also very good with a sprinkling of coffee or espresso powder. 
• To make this recipe gluten free, use a gluten free vegan pie crust.

Nutrition

Calories: 216kcal | Carbohydrates: 32g | Protein: 1g | Fat: 10g | Saturated Fat: 9g | Sodium: 155mg | Potassium: 139mg | Fiber: 1g | Sugar: 27g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg

This easy vegan pumpkin pie is the perfect fall dessert – packed with delicious spices, tasty pumpkin, and coconut cream. Save time by using a store-bought vegan pie crust and using canned pumpkin purée.

Fall is the time when pumpkins are ready to be harvested, so that’s why you often see pumpkin as an ingredient in recipes we typically associate with the season, such as this pumpkin pie! I use canned pumpkin in this recipe, but you can use 1.5 cups of cooked pumpkin as well.

Traditionally, pumpkin pies were made with cream, butter, and eggs, such as in this recipe from Libby’s. But we can make a vegan version that tastes just as good, if not better, without using any animal products.

vegan pumpkin pie Recipe

You will need to start making the pie about 4-5 hours in advance of when you plan to serve it. Most of this time will be to allow the pie to cool down. You can speed up the cooling by placing the pie in the fridge.

Ingredients

For this recipe, you will need:

• canned pumpkin purée
• brown sugar (organic white sugar works fine also)
• canned coconut milk (buy the good stuff!)
• corn starch (can sub with arrowroot powder)
• spices: ginger, cinnamon, and cloves
• salt
• a vegan pie crust

Step 1 – Prepare a pie crust

You can use a pre-made vegan pie crust or make your own. I have a great recipe here which works great for pumpkin pie: Vegan Pie Crust (Coconut Oil)

For this recipe I don’t pre-bake the pie crust. I just press the crust into the pie plate and then add the pie filling directly into it.

Step 2 – Mix pie filling ingredients

In a large bowl, mix together all the ingredients for the pumpkin pie filling until totally smooth. You could also blend them together in a blender, but I find it easier to just use my whisk.

Step 3 – Bake Pie for 1 hour

Before you put the pie in the oven, cover the edges of the crust with tinfoil. This helps the pie cook evenly. If you don’t cover the crust, it will likely become burnt. I folded three narrow strips of tinfoil together at the short edges first to make one long strip, then wrapped it around the crust.

Nordic Ware makes a pie crust shield that does the same job as the foil, but with ease!

Once your pie crust is shielded and your oven is heated to 350 degrees Fahrenheit, you’re ready to bake. Place the pie in the center rack of the oven and bake the it for one hour.

Baking Tips

How to tell if pumpkin pie is done – You’ll know the pie is done when the center doesn’t appear jiggly or liquid-y when you gently rock the pie. A toothpick inserted into the pie will come out with clumps of pie stuck to it, but will not seem completely wet.

Let the pie cool before serving – Allow the pie to cool down completely before cutting it. You can serve it at room temperature or let it chill for a bit in the fridge and serve it cool.

Top with whipped cream and/or ice cream – To make this vegan pumpkin pie even better, serve it with my vegan whipped cream or vegan vanilla ice cream!

This vegan pumpkin pie and my vegan apple pie make the perfect Thanksgiving dessert duo!

Find more Vegan Thanksgiving Recipes here.

The post Pumpkin Pie appeared first on Instant Veg.

What does vegan mean? It means that these cookie recipes are made without dairy, eggs, meat, honey, or other animal products. Sometimes people say “plant based” instead of vegan – it’s the same thing, just sounds a little friendlier and less of an ism.

Vegan Chocolate Chip Cookies

These tasty cookies have that ideal chewiness that’s crisp on the outside, with a chewy center.

The Best Vegan Chocolate Chip Cookies

Vegan Peanut Butter Cookies

These peanut butter cookies are made without eggs, milk, or butter. Make them using just one bowl!

The Best Vegan Peanut Butter Cookies

More Great Vegan Cookie Recipes

Other posts you may like:

• The Best Vegan Peanut Butter Cookies
• Vegan Snowball Cookies
• The Best Vegan Chocolate Cake (Ever!)

The post 40+ Vegan Cookie Recipes You’ll Love appeared first on Instant Veg.

Print

Beet Salmon / Vegan Lox

Soft-cooked beet, marinated to taste like salmon.

Course Lunch, Salad

Cuisine American

Keyword beet salmon, vegan lox, vegan recipes, vegan salmon

Prep Time 10 minutes

Cook Time 20 minutes

Marinating Time 2 days

Total Time 2 days 30 minutes

Servings 10 servings

Calories 86kcal

Author Shannon Hakala

Ingredients

• 1 large chioggia beet (about 3 cups)

Marinade

• 1 tsp liquid smoke
• 2 Tbsp tamari sauce
• 6 Tbsp vegetable oil
• 2 tsp salt
• 4 drops red vegan food coloring

Instructions

• Peel and slice the beet thinly (about ¼" thick). Add them to a pot and cover with water. Boil until beets are fork-tender, about 20 minutes.
• Meanwhile, blend all the marinade ingredients together in a glass dish.
• When the beets are cooked soft but not falling apart, drain them and let them cool 5 minutes. Then add them to the marinade dish, coating each piece well with marinade.
• Cover the dish air-tight and let rest in the fridge at least 2 days. They will turn completely pink. Serve on bagels or rye bread with vegan cream cheese and garnish with fresh dill. Store beet salmon in the fridge up to 2 weeks tightly covered.

Nutrition

Calories: 86kcal | Carbohydrates: 3g | Protein: 1g | Fat: 8g | Saturated Fat: 7g | Sodium: 287mg | Potassium: 96mg | Fiber: 1g | Sugar: 2g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

The post Vegan Salmon appeared first on Instant Veg.

Print

Easy Vegan Gravy

A simple recipe for dairy-free, vegan gravy that's goes well with mashed potatoes or roasted veggies.

Course Vegan Dinner Recipes, Vegan Holiday Recipes

Cuisine American

Keyword best vegan gravy, dairy free gravy, easy vegan gravy, vegan gravy, vegan recipes

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 6 servings

Calories 41kcal

Author Shannon Hakala

Ingredients

• 3 Tbsp vegan butter
• 3 Tbsp all-purpose flour
• 2 cups water
• 2 tsp vegetable bouillon
• ½ tsp herbs de provence
• salt & pepper
• ⅛ tsp browning sauce (optional)

Instructions

• Melt vegan butter in a skillet and whisk in flour. Cook for 2-3 minutes (do not brown).
• Dissolve the vegan bouillon in water, then gradually whisk it into the flour/butter mixture. Add herbs if using, then cook at medium-low heat until thickened (it's okay if it boils, just keep stirring so it doesn't burn).Taste it to see if more salt or pepper is needed.
• Filter out the herbs using a fine mesh sieve (optional). Add a little browning sauce to make it a darker brown (if you want).

Video

Notes

• The gravy may be frozen for later use. When using thawed gravy, the texture will be lumpy at first. Microwave or warm it on the stove until it’s hot, then add a bit more water and blend it to make it smooth again.
• You can use 2 cups of vegetable broth instead of vegetable bouillon and water. 

Nutrition

Calories: 41kcal | Carbohydrates: 3g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 41mg | Potassium: 6mg | Fiber: 1g | Sugar: 1g | Vitamin A: 185IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

This vegan gravy has a delicious savory flavor that tastes lovely over mashed potatoes or roasted vegetables. It’s so simple and makes dinners extra special. Make it gluten-free by using a gluten free flour.

How To Make Vegan Gravy

There’s a summary of this recipe at the bottom of the post. Here are photos of the steps for those of you who learn by seeing, as I do!

Step 1 – Melt butter

Step 2 – Whisk in flour

Step 3 – Slowly add liquid & seasonings

Step 4 – Bring to boil & cool

Step 5 – Add browning sauce (optional)

Step 6 – Serve & enjoy

PRO TIPS

Don’t rush it – As the recipe states below, add the liquid gradually to the melted butter and flour. Otherwise, it’ll just be more frustrating to incorporate it.

Make it gluten-free – You can sub the all-purpose flour with your choice of gluten-free flour.

Add flavor – you can use any flavor of vegetable bouillon or vegetable stock in this. For the seasoning, I usually use an herbs de provence blend (which is comprised of savory, marjoram, rosemary, thyme, and oregano) but you can use different dried or fresh herbs such as:

• parsley
• onion powder
• garlic powder
• dried green onion
• paprika powder
• chili powder
• etc

Strain it – Once the gravy is done, I like to filter out the herbs using a fine mesh sieve. This isn’t necessary, but I like the smoother finish that you get if you strain it real quick. It only takes a second!

Add browning sauce – I use a tiny amount of a browning sauce called kitchen bouquet to add a darker brown color to my gravy. If you don’t use it, it’ll still be delicious, but the color will be lighter. I first heard of browning sauce in an 1800s cookbook (sadly, I can’t remember which one!) where it was made by cooking brown sugar and water. Here’s a recipe to make it at home.

Pair this vegan gravy with:

• Vegan mashed potatoes
• Roasted veggies
• Vegan turkey for Thanksgiving

The post Vegan Gravy appeared first on Instant Veg.