Pumpkin Pie – Two Ways

pumpkin pie

Pumpkin pie isn’t just for Thanksgiving and Friendsgiving. Filled with warm spices and lush creaminess, it is perfect for winter holidays too.

Think eggnog whipped cream, and a gingersnap pie crust. Add a dash of snow, and a mug of hot chocolate… and YUM!

 

Let’s get started making pie.

I actually made the pumpkin pie three different ways. One was with maple syrup and cane sugar (the photo below).

The 2nd pie was with brown sugar, and the 3rd was with coconut condensed milk (the photo above).

They are all very delicious, but we prefer the first and last versions. So those are the two I’m featuring.

If the brown sugar pumpkin pie is easier for you though, then use 3/4 cup of packed brown sugar, and 1 cup of vegan milk substitute.

pumpkin pie

Pumpkin Pie Filling:

I wrote up a POST with many dairy and egg options to choose from. They make up the bulk of your filling, besides the pumpkin.

You can use creamer, half and half, or coconut cream (not regular coconut milk) instead of heavy cream. The last can be hard to find.

My recipe calls for an egg substitute like JUST Egg, or something similar.

This Pumpkin Pie Recipe is a great choice, if none of these substitutes are available though.

pumpkin pie

 

I cook the filling for about 5 minutes. It brings out the pumpkin flavor, and also helps to evaporate some of the liquid.

I can tell a big difference in the richness the flavor, when I do this. My husband can’t. lol

Since this is not critical to making the pumpkin pie, you can skip the step if you like.

Notice the deep color in the photo above? This was taken after I cooked it with the spices, maple syrup and sugar.

The color will be darker or lighter, depending on the pumpkin and sweeteners you choose.

pumpkin pie

The pumpkin pie above is after mixing, but before baking. The filling was actually lighter than the photo. (Clouds rolled in. ugh)

Your custard lightens once you whisk in the milk and egg substitutes. And yah! You do not cool the pumpkin mixture before adding them.

Note: For the thickener, cornstarch is your friend. I used 2 tablespoons in the first photo, and 3 in the second. You can use up to 1/4 cup.

pumpkin pie

Vegan Pie Crust Options:

It’s great that we have many plant based pie crusts to choose from- both homemade and prepared.

The generic store brands are oftentimes vegan. Just check the ingredients first.

I blind baked the rolled crust above, but I do not with a frozen crust. Just follow the directions of the recipe or package.

Here is a sampling of already prepared pie crusts…

This POST covers 31(!!) vegan crusts.

There are quite a few options, and here is another ARTICLE with more.

The brand I used has both rolled and frozen pie shells. The company is Wholly Wholesome.

Vegan crust recipes are all over the internet, gluten free too, but THIS ONE caught my eye. So flaky and delicious looking!

pumpkin pie

This treat tastes soooo good, even without adding any toppings. True pumpkin pie lusciousness.

Note: I almost forgot to cover this. My recipe is for a deep dish pie.

If your crust and/or pie plate is not, then you can fill it to the crust line (like I did above).

You can bake the overage, in a separate dish alongside the pie, or on the stove top or microwave.

That extra bit will make yummy chia pudding snacks and also Pumpkin Pie Oatmeal.

Here is a homemade PIE CRUST you could try out, and it is deep dish.

Anyway, I just wanted to give you a heads up on how much filling this makes. Thick or thinner it is drool worthy. Enjoy!

P.S. If you love pumpkin, you need to try this ultra-delicious and cheesy Lasagna.

pumpkin pie

Deep Dish Vegan Pumpkin Pie

Print Recipe
Serves: 8 - 10 servings Cooking Time: 55 minutes

Ingredients

  • Maple Syrup Pumpkin Pie:
  • 1 (9-inch) deep dish pie crust (homemade or store bought)*
  • 1 (15 ounce) can solid-pack pumpkin (about 1 3/4 cup)
  • 1/3 cup maple syrup
  • 1/3 to 1/2 cup granulated sugar, or to taste
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup non-dairy heavy cream**
  • 1/2 cup egg replacement
  • 2 1/2 to 3 tablespoons cornstarch***
  • OR

  • Vegan Sweetened Condensed Milk:

  • 1 (9-inch) pie crust (homemade or store bought)
  • 1 (15 ounce) can solid-pack pumpkin (about 1 3/4 cup)
  • 2 teaspoons pumpkin pie spice, or to taste
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 (7.4 ounce) cans vegan sweetened condensed coconut milk
  • 1 teaspoon vanilla extract
  • 2/3 cup egg replacement
  • 2 1/2 to 3 tablespoons cornstarch**

Instructions

1

Make crust according to recipe instructions. or prepared crust. Place on a unheated cookie sheet: set aside.

2

Preheat (or lower if blind baking crust) to 325°F.

3

Maple Syrup: In a saucepan over medium heat, whisk the pumpkin, maple syrup, sugar, spices, and salt.

4

OR

5

Sweetened Condensed Milk: In a saucepan over medium heat, whisk the pumpkin, spices, and salt.

6

You want it to gently simmer, not boil, so lower the heat if it gets too hot. Cook for 5 minutes, whisking frequently.

7

Pour the pumpkin mixture into a large bowl, and whisk in the heavy cream OR sweetened condensed milk, and then whisk in the cornstarch until combined.

8

Whisk in the egg replacement and vanilla extract (omit for maple pie)- just until mixed, and then pour into the prepared pie crust.

9

Bake for 50 to 60 minutes, or until the filling looks set. It should still jiggle very slightly in the center, when you nudge the pan.

10

Transfer pie to a wire rack, and cool to room temperature.

11

Place in the refrigerator to thoroughly chill before serving. The custard filling sets as it cools.

12

Store any leftovers in the refrigerator up to 5 days.

Notes

*If your crust and/or pie plate is not deep dish, then you can fill it to the crust line. Bake the overage in a separate dish, or on the stove top, or microwave.

**If you can't find dairy-free heavy cream, then use creamer, half and half, or coconut cream (not regular coconut milk).

***You can use up to 4 tablespoons of cornstarch. I use 2 1/2 tablespoons. 3 tablespoons is a good mix between firm and still custard-like.

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