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EGGLESS PUMPKIN PIE LATTICE PIE CRUST HOW TO
EGGLESS PUMPKIN PIE LATTICE PIE CRUST FREE

Quick Facts and Common Questions Does this meet my dietary needs? Preheat the oven to 350 degrees and bake the pies for 15 minutes until a nice golden brown color. So, if you would like to bake it instead of cooking on the stove top, skip steps 2 and 3.

Want to bake these? As an alternate method, we also tested baking this pie.

Make Pie! Pour filling into the premade pie crusts. Let cool and then cover with plastic wrap or place in tupperware with a lid and transfer to the fridge to let pie cool for at least 2 hours but preferably overnight. Just like traditional pumpkin pie, we always recommend enjoying with fresh whip cream on top! Try whipping 1 can of the cream from a can of coconut milk or Silk Heavy Whipping Cream with 1-2 cups powdered sugar for a vegan alternative! Reddi Wip and So Delicious also have some great vegan versions now too! Vanilla ice cream would be a great addition as well!.

Boil & Stir! Bring the mixture to a boil while stirring constantly. Boil for at least 5 minutes or up to 10 minutes until it becomes darker in color and thicker in consistency.

Activate! Holy spirit activate! Holy spirit activate! Has anyone heard that tune? No, ok well that’s what I say when I need cornstarch to activate. Cornstarch is unique in that it needs heat to get the particles to swell and absorb liquid. So, to thicken this pie filling, pour into a sauce pan over medium-high heat.

This could be done with a whisk in a large bowl, but a blender is best for achieving that smooth, silky texture pumpkin pies are known for. A hand blender or emulsion blender would work too.

Blend! Add all pumpkin pie filling ingredients to a blender or food processor and blend until smooth.

EGGLESS PUMPKIN PIE LATTICE PIE CRUST HOW TO

Thaw in the fridge, then bake at 375 degrees Fahrenheit for about 20 minutes.Pie Ingredients How to Make This - Step by Step

Freeze for up 3 months in an airtight container. You can freeze the leftover pie, though the pie crust loses its flakiness when reheated. Store leftover cherry pie tightly wrapped in the fridge for up to 4 days. Spiced cherry pie: If you want to add a touch of warming spice, add a dash of cinnamon, cloves, and/or nutmeg.

EGGLESS PUMPKIN PIE LATTICE PIE CRUST FREE

Gluten-free vegan cherry pie: Feel free to use your favorite gluten-free pie crust recipe or a store-bought crust.

Here is my favorite vegan blueberry pie recipe.

Other fruit: If you like, you can make a mixture of cherries with other berries or sliced stone fruit.

A touch of acid brightens up your pie filling. These flavors are an excellent match with cherries.

I like to use cornstarch as an egg substitute for many baking recipes. This helps thicken the filling so the pie holds its shape when you slice it open. Any vegan milk will work, including almond, soy, oat or coconut. Use organic sugar to make sure it's vegan. Dotting some butter on top of the filling helps to prevent it from bubbling over in the oven. No pitting necessary! But you can use fresh if you'd like. I like using frozen cherries because it saves so much time. In addition to a double batch of my vegan pie crust, you'll need a short list of ingredients to fill this pie: Reminder: You can find the full, printable recipe maker in the recipe card below. If you're feeding a crowd, make some vegan pumpkin pie, too! You could even drizzle some chocolate syrup on top if you love that combination. Here's a simple tutorial video to make a lattice pie crust.Ĭherry pie is one of my favorites for Christmas, but it makes a great Thanksgiving dessert, too! Serve with a scoop of ice cream or some coconut whipped cream.

The lattice topping is always beautiful, and it's easy to create. Whether you're planning a holiday celebration or a casual family gathering, this vegan cherry pie is a guaranteed crowd-pleaser. This beautiful Vegan Cherry Pie with a lattice crust is an all-year-round dessert with frozen fruit and homemade dairy-free pie crust.