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#MINIMALIST BAKER PUMPKIN PIE HOW TO#
#MINIMALIST BAKER PUMPKIN PIE FULL#

Carefully tuck the crust in along the edges of your pie dish.

Spray your pie dish with non-stick spray and then roll up the crust in your rolling pin (or just pick it up carefully) and carefully unroll it over the top of your pie dish.

Using a rolling pin roll out the dough from side to side into a large circle that is wider than your 9-inch pie dish.

Remove the dough from the food processor, transfer to a floured surface and roll the dough into a big round ball.

It should look like a dough now and if you break off a piece and roll it in your hands it should easily roll into a ball.

Add ice water and pulse it to combine.

Now add coconut oil (must be solid, not melted) and pulse until the mixture is crumbly.

Add all purpose flour, sugar and salt to the food processor and pulse to combine.

This is a summary of the process to go along with the process photos.

#MINIMALIST BAKER PUMPKIN PIE FULL#

You will find full instructions and measurements in the recipe card at the bottom of the post.

This pie is heaps of fun to make, comes out perfectly every time and is the perfect Thanksgiving pie.Īnd if you love some delicious vegan holiday pies, then check out our vegan sweet potato pie and our vegan apple pie too. Of course if you want to make your pie crust from scratch then we’ve got you covered with that too. It’s as simple as adding your ingredients to a blender, blending it, pouring it out into your pie crust, baking it, cooling it and voilà! It’s also the easiest pie you’ll ever make, especially if you use a store-bought pie crust. It’s perfectly sweet, loaded with fall spices and flavors and absolutely NO ONE would be able to guess that it’s vegan. This vegan pumpkin pie is seriously delicious. If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo Instagram.This is the best vegan pumpkin pie ever and the only recipe you’ll ever need! It’s rich, creamy, deliciously spiced and perfect for the holidays. Grab a bag of our gluten-free pancake + waffle mix and whip up a batch of maple butter for a friend-winning holiday host gift (if you can manage to part with a jar).Īnd if you want to give your pancakes and waffles even more serious fall vibes, top them with our 3-Ingredient Applesauce and Pumpkin Maple Pecan Granola. Spread your maple butter on biscuits, toast, and pancakes and waffles for a dreamy, decadent fall breakfast or snack. We hope you LOVE this pumpkin-spiced maple butter! It’s: Oh yes, we went there!Īfter letting the mixture cool, the pumpkin-maple reduction is ready to whip with vegan butter until super light and fluffy!įor an oil-free version, you can use cashew butter for a slightly different but equally delicious result.

It then gets a generous dose of pumpkin pie spice. This CREAMY, fluffy fall delight begins with simmering maple syrup and pumpkin purée to create a pumpkin-maple reduction.

#MINIMALIST BAKER PUMPKIN PIE HOW TO#

Talk about the ultimate fall breakfast! Let’s get started! How to Make Pumpkin-Spiced Maple Butter This “ fall in a jar” condiment adds sweetness and spice to pancakes or waffles, biscuits, toast, and more. It’s THE perfect way to use up leftover pumpkin purée!

Waiiit! Don’t throw away that leftover pumpkin purée! We have a use for it: 4-ingredient, FLUFFY, creamy, vegan maple butter with a hint of pumpkin.