Plant-Based Pies for Fall

Holiday season is right around the corner and we hope everybody is able to spend it with loved ones. As I'm sure most of us already know, one of the best ways to spread love is through food, especially homemade sweets! Whether you're looking to whip something up for a casual night in, wanting to fit in a motor skills lesson with your little ones, or looking to brighten somebody's day- pies are a fantastic way to do this!

Pies

Image source: TimeOut.com

 


Pies for the Holidays

  • Classic Apple Pie

    This recipe uses non-dairy options both in the filling and the pie crust. It maintains the standard apple pie recipe, and you cane easily make these modifications to your own family or go-to recipe!

    Apple Pie
  • Pecan Pie

    Normally, pecan pies are made will a filling that requires eggs and a flaky crust made with animal fat/butter. This recipe is innovative and uses firm silken tofu as a substitute for the eggs in the filling. Blind baking (without the filling) your plant-based crust is an easy way to ensure crispiness!

    Pecan Pie
  • Chai Spiced Sweet Potato Pie

    This take on the traditional Southern sweet potato pie uses corn starch as a thickening agent instead of eggs. The flavor is accentuated by the spices, including cardamom!

    Chai Sweet Potato pie
  • Classic Pumpkin Pie

    The most famous fall pie can be made without eggs and "uses a combination of full-fat coconut milk arrowroot powder or cornstarch to set it. A great alternative for butter in flaky crusts is coconut oil. Top it all off with vegan salted caramel sauce and some chopped nuts extra texture and flavor.

    Pumpkin pie
  • Toasted Coconut Pie

    Finding substitutes for eggs is not always straightforward, so the author of this recipe had some trial and error. Silken tofu didn't work for her so she tried firm tofu and some cornstarch. It was a hit!

    Toasted coconut pie
  • Pumpkin Cheesecake

    Although this isn't a pie, we had to share this recipe! It uses vegan cream cheese and replaces the eggs with cornstarch, maintaining the thickness you expect from recipes that use dairy and egg and not compromising on flavor!

Pumpkin Cheesecake

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