Vegan pumpkin pie and pumpkin mousse (easy) / Vegan thanksgiving recipes
Recipes in this Video
Pumpkin pie is a traditional dessert in the United States, especially popular during the fall season and Thanksgiving celebrations. This vegan version caters to those seeking plant-based options without sacrificing flavor or texture. Its origins trace back to early American settlers who adapted European recipes using native pumpkins, making it a staple in American cuisine.
Ingredients
- ●pumpkin puree
- ●coconut milk
- ●maple syrup
- ●brown sugar
- ●vanilla extract
- ●pumpkin pie spice
- ●cornstarch
- ●pie crust
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a mixing bowl, combine pumpkin puree, coconut milk, maple syrup, and brown sugar.
- 3Add vanilla extract and pumpkin pie spice, mixing until smooth.
- 4In a separate bowl, whisk cornstarch with a little water to create a slurry.
- 5Fold the slurry into the pumpkin mixture until well combined.
- 6Pour the filling into the prepared pie crust.
- 7Bake for 60 minutes or until the filling is set.
- 8Remove from the oven and let cool before serving.
- 9Refrigerate leftovers for up to 3 days.
Ingredient Alternatives
coconut milk
Healthier: almond milk
Cheaper: soy milk
Almond milk is lower in calories, while soy milk is often more budget-friendly.
brown sugar
Healthier: coconut sugar
Cheaper: white sugar
Coconut sugar has a lower glycemic index, while white sugar is typically cheaper.
pie crust
Healthier: whole wheat pie crust
Cheaper: store-bought pie crust
Whole wheat crust is more nutritious, while store-bought options save time.
Techniques
Equipment
Also Known As
Ingredients
- ●1 can (15 oz) pumpkin puree
- ●1 cup coconut cream
- ●1/2 cup maple syrup
- ●1/4 cup almond milk
- ●1 tsp vanilla extract
- ●1 tsp pumpkin pie spice
- ●1/4 tsp salt
- ●1/2 cup granola (for layering)
- ●1/4 cup chopped pecans (for topping)
Instructions
- 1In a mixing bowl, combine the pumpkin puree, coconut cream, maple syrup, almond milk, vanilla extract, pumpkin pie spice, and salt.
- 2Using a hand mixer or whisk, blend the mixture until smooth and creamy.
- 3Taste the mixture and adjust sweetness if necessary by adding more maple syrup.
- 4In serving glasses or bowls, layer the pumpkin mousse mixture with granola, starting with a layer of mousse at the bottom.
- 5Add a layer of granola on top of the mousse, then add another layer of mousse.
- 6Repeat the layering process until the glasses are filled, finishing with a layer of mousse on top.
- 7Top each parfait with chopped pecans for added crunch.
- 8Refrigerate the parfaits for at least 1 hour to set before serving.
- 9Serve chilled and enjoy your vegan pumpkin mousse parfait!
Equipment
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