Pumpkin pies are a traditional and beloved dessert that transcends holidays as well as seasons. For many, the tag of a “traditional” dish creates an appearance of being difficult to make or using up more ingredients than anyone is prepared to deal with. In actuality, this pie has a low difficulty level and offers a simple solution for cooks of all skill levels. Even people with dietary concerns can find something to love in the homemade delights of this treat.
The Great Pumpkin Pie
“Bursting with flavor, this pumpkin pie recipe is my very favorite. It’s rich, smooth, and tastes incredible on my homemade pie crust and served with whipped cream. The pie crust leaves are purely for decor, you can leave those off of the pie and only make 1 pie crust. You can also leave off the sugared cranberries.” SALLY McKENNEY (Quinn)
To view the full recipe, visit Sally’s Baking Addiction
Vegan Pumpkin Pie
Courtesy of My Darling Vegan
Servings: 8 people
Calories: 294 kcal
Author: Sarah McMinn
1 1/4 cup All-purpose flour
1 tsp sugar
1/2 tsp salt
5 tbsp non-dairy butter
1/4 cup coconut oil, solid
2-3 tbsp ice water
Pumpkin Pie Filling
1 1/2 15 (oz) cans pumpkin puree
8 oz extra firm silken tofu
1/2 cup white sugar
1/4 cup brown sugar
2 tbsp cornstarch
1 tsp ground cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/8 tsp nutmeg
1/8 tsp allspice
1 tsp vanilla extract
1/2 tsp salt
Start by making your pie crust. Spray a 9″ pie pan with cooking spray and set aside.
In a small bowl, combine the flour, sugar, and salt. Cut the butter and coconut oil in small pieces – about 1 tablespoon in size – and add to the dry ingredients. Using your hands or a pastry cutter, press the butter and coconut oil into the flour until the fats are evenly distributed and the dough resembles small pea-size pieces.
Dribble 1 tablespoon of ice water over the flour mixer and kneed together with your hands. Add water as necessary. You want a fairly dry dough (this creates the flakiness) but that has enough moisture to roll out and shape.
When you have the right consistency, wrap the dough in plastic wrap and refrigerate for at least 30 minutes. When the dough is firm, roll out onto a piece of floured parchment paper until your dough is about 1/8″ thick and you have a circle about 12″ across.
Placing your hand underneath the parchment paper, gently flip the crust into the pie pan. Peel off the parchment paper and press the crust evenly into the pie pan, trimming any edges that hang over. Place in the refrigerator and let chill for at least 1 hour.
Preheat the oven to 350F. Place a baking sheet on the bottom rack and fill it with water. This creates steam which will allow the pumpkin pie to bake more evenly.
In a powerful blender or food processor, combine all the ingredients for the pumpkin pie filling. Blend until completely smooth. Pour the pumpkin pie filling into your pie crust, spread evenly with an offset spatula, and bake, uncovered, for 45 minutes.
At 45 minutes, check for doneness. The pie should be mostly firm and the pie crust should be golden brown. If there is still a lot of jiggle to the pie, bake it for another 10 minutes before checking again.
Remove from oven and let cool completely at room temperature before transferring to the refrigerator to continue chilling. The pie should set for 4 hours but best overnight.
Serve with coconut whipped cream.
Dairy-Free Pumpkin Pie
Courtesy Simply Whisked
Prep Time: 15 Minutes
Cook Time: 1 Hour
Total Time: 1 Hour 15 Minutes
Yield: 8 Servngs
1 store bought pie crust
1 15-ounce can pumpkin puree
3/4 cup brown sugar
1 cup canned coconut milk
2 large eggs
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon coarse salt
- Preheat oven to 425˚F. Roll your crust to fit your pie plate and trim or flute edges.
- Blind bake with pie weights for 15 minutes. Remove and allow crust to cool completely before filling.
- In a large bowl, mix remaining ingredients with an electric mixer until smooth. Pour into cooled pie crust and bake for 15 minutes.
- Reduce heat to 350˚F and continue baking for 40 – 45 minutes, or until filling has set.
- Remove from oven and allow pie to cool completely. Cover and refrigerate until ready to serve.
Canned Bliss for Non-Bakers
If someone has no aptitude for cooking duties or just wants something to fix up in a hurry, canned pie mixes are the best bet. Most require eggs and condensed milk for the complete filling. Eagle Milk is the best brand for the sweet milk flavor. Pick up a pre-made pie crust and pour the mixture in. Cook according to package specific directions. It’s just that easy and the flavor is surprisingly rich. Consider topping like whipped cream or vanilla ice cream. Fruit also offers a surprisingly fresh flavor when combined with the sweet pie.