Pumpkin Pie

 

Ingredients
1 ¾ cups pumpkin purée (a14 oz can) 
the dry vegan equivalent of 3 eggs (do not hydrate)
¾ cup plant milk 
½ cup brown sugar
¼ cup cornstarch (or sub ¼ cup arrowroot starch)
¼ cup maple syrup
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice
½ teaspoon cinnamon
½ teaspoon salt
1 9" frozen vegan pie crust
vegan whipped cream (optional)


Instructions
Preheat your oven to 350°F. Have your unbaked 9" pie shell ready (there is no need to prebake it).
Add the pumpkin, plant milk, brown sugar, cornstarch, maple syrup, vanilla extract, pumpkin pie spice, cinnamon and salt to a blender or a large bowl. Mix well.
Pour the pumpkin mixture into the pie crust. Use a spatula to spread the pumpkin evenly and smooth out the top. 
Bake for 60 minutes. When you remove it from the oven, the edges will be slightly cracked and the middle will still look wobbly. Let cool, and then chill uncovered in the fridge for a minimum of 4 hours or overnight until completely set. Serve plain or with coconut whipped cream.

Sweet Potato Pie

 

Ingredients
1 ⅔ cups sweet potato purée 
¾ cup cashew milk
1 cup light brown sugar
¼ cup cornstarch 
2 tablespoons Churn Style Butter
1 teaspoon vanilla extract
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
1 (9-inch) vegan pie crust 

For Serving:
vegan whipped cream
chopped pecans

Instructions
Preheat the oven to 350°F.
Add the sweet potato purée, cashew milk, brown sugar, cornstarch, vanilla extract, salt, cinnamon, nutmeg, ground cloves and ground ginger to your food processor and blend until smooth. It will be quite thick, so be patient. Stop and stir from time to time and then blend again.
Pour this out over the top of an unbaked 9-inch vegan pie crust (either store-bought or homemade) in a 9-inch pie dish and smooth down.
Bake for 60 minutes. Tent it with foil at the 40 minute mark to prevent over-browning and then put it back in for the remaining 20 minutes.
Allow to cool on the counter for at least 2 hours before slicing and serving. It’s even better if you let it chill even more in the fridge after cooling on the counter. The more chilled it is the better it will slice.
Serve with vegan whipped cream and chopped pecans for decoration.
Enjoy!

Three Ingredient Pumpkin Pie

 

Ingredients
1 pre baked pie crust
4 cups pumpkin puree
2 packages of cook and serve vanilla pudding or custard mix
2 teaspoons pumpkin pie spics, or to taste

Instructions
Place pumpkin puree, pudding mix, and spice in blender jar and blend  1 to 2 minutes, til thoroughly mixed.
Add the mixture to a saucepan over medium high heat, stirring constantly. When it starts acting like lava, reduce heat, and continue to stir for 5 minutes, or until mixture becomes very thick. Continuous stirring will keep it from burning, and keep those pudding volcanoes from spattering.
Pour into your crust, smooth, and allow to cool to room temperature before covering and refrigerating.
Enjoy!

No Bake Lime Tarts

 

Ingredients
For the crust:
1¼ cups whole pecans
2 tablespoons cashew butter
1 cup pitted dates
1 tablespoon raw extra-virgin coconut oil, for greasing

For the filling:
1½ cups raw unsalted cashews, soaked in water for 2 to 3 hours and drained
1 ripe avocado, halved, pitted, and sliced
⅔ cup lime juice
Zest of 2 limes, for garnish

 Instructions
For the crust, into a food processor, add pecans, cashew butter, and dates, and pulse until combined. Grease a 12-cup muffin tray with coconut oil and spoon crust mix inside each cup approximately 1 inch deep. Place tray in the freezer while preparing filling.
For the filling, into a food processor, add all ingredients and pulse until smooth.
Remove pan from the freezer and scoop approximately 2 tablespoons of filling into each cup. Garnish with the lime zest and a pecan and serve.
Enjoy!

Shepherd's Pie

 

Ingredients
4 russet potatoes
3 carrots
3 stalks celery
½ yellow onion
2 cups chopped mushrooms
1 cup lamb style seitan, minced
1 tablespoon flour
1 teaspoon fresh thyme
1 teaspoon fresh rosemary
1 teaspoon fresh sage
2 cups vegetable broth
⅓ cup red wine
Maggi, to taste
salt and pepper, to taste
cashew milk, as needed
Churn Style Butter, as needed
1 teaspoon gravy browning

Instructions
Peel, chop, and boil the potatoes for 10 to15 minutes until soft.
Meanwhile, chop the carrots, celery, and onion, sauté in vegan butter or oil for a few minutes.
Add the mushrooms, and cook until the edges begin to darken.  Add the minced seitan, and cook til heated through. Season with Maggi, salt and pepper.
Add the browning, flour, thyme, rosemary, and sage.
Slowly add the veggie broth and wine, stirring continuously. Let simmer for a few minutes to thicken.
Mash the potatoes and add the soy milk and vegan butter. Add more if needed until smooth. Season with salt and pepper to taste.
Lay the veggie filling into a baking dish, the spread the mashed potatoes over top. At this time you can get creative with designs and patterns for the top. The rougher the surface, the crispier it will turn out.
Spray the surface with cooking oil. Broil for 10 to15 minutes, or until the top is crispy.
Enjoy!

Fresh Blackberry Pie

 

Ingredients
6 cups blackberries
1 cup granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon lemon zest plus 1 tablespoon lemon juice
one 14.1-ounce box refrigerated rolled pie crusts (2 crusts)
all-purpose flour, for dusting
1/4 cup cornstarch
1 tablespoon unsalted Churn Style Butter, cut into small pieces
1 tablespoon turbinado or raw sugar

Pastry Wash
2 tablespoons vegan mayonnaise
2 tablespoons ketchup

Instructions
Toss together the berries, granulated sugar, vanilla and lemon zest and juice in a large bowl. Let stand at room temperature for 20 minutes.
Preheat the oven to 400 degrees F. 
Meanwhile, unroll one pie crust and press it into a 9-inch pie plate. Roll out the other crust on a floured cutting board and reserve.
Sprinkle the cornstarch over the berry mixture and toss to combine. Pour the berry mixture into the crust and spread into an even layer. Dot the top with the butter pieces.
Place the top crust on the pie. Cut a few venting slits in the top crust to allow steam to escape.
Crimp the edge of the pie. Mix vegan mayonnaise and ketchup, whisking til well combined. Brush the entire crust with this pastry wash and sprinkle with the turbinado sugar. 
Put the pie plate on a baking sheet and bake until the center is set and the crust is golden brown, 45 to 50 minutes. Put on a wire rack to cool completely. Serve at room temperature. 
Enjoy!

Blueberry Pie

 

Ingredients
¾ cup sweetener
3 tablespoons cornstarch
½ teaspoon ground cinnamon
¼ teaspoon salt
4 cups fresh blueberries
1 (14.1 ounce) package accidentally vegan double-crust pie pastry, thawed
1 tablespoon Churn Style Butter

Instructions
Set an oven rack to the lowest position and preheat the oven to 375°F.
Mix sweetener, cornstarch, cinnamon, and salt and sprinkle over blueberries.
Line a pie dish with one pie crust. Pour berry mixture into the crust and dot with butter. Cut remaining pastry into 1/2- to 3/4-inch-wide strips. Use the strips to weave a lattice top. Crimp and flute the edges.
Bake pie on the lowest oven rack until filling is bubbling and crust is golden brown, about 50 minutes.

Apricot Pie

Ingredients

1 recipe of Pie Crust
5 cups of fresh or frozen peeled and halved apricots
or 3 15 oz. cans of apricot halves
1 cup sugar
3 tablespoons flour or cornstarch
2 tablespoons lemon juice
1/8 teaspoon salt
2 tablespoons nondairy butter, cut into small pieces

Preheat oven to 425 degrees F. Line a 9-inch pie pan with half the dough. Prick the bottom with a fork, and place in freezer.

Toss fresh or frozen fruit with sugar, flour or cornstarch, lemon juice, and salt. If using canned fruit, drain, reserving 1/2 cup juice, and toss canned fruit with sugar, flour or cornstarch, lemon juice, reserved juice, and salt. Mix well and allow to sit and thicken for fifteen minutes.

Place fruit mixture into frozen pie crust. Dot surface with small pieces of nondairy butter, and cover with a pricked or vented top crust, or a lattice. Bake at 425 degrees F for 30 minutes. Slip a cookie sheet under the pie, reduce heat to 350 degrees F, and bake for another 25 to 35 minutes, until thick juices bubble through the vents. You may need to cover the edge with a pie crust ring or aluminum foil to keep it from burning.

Nutrition Information

Serving Size: 199 g
Servings per Recipe: 8

Calories: 512 Calories from Fat: 224
Total Fat: 24.9g, 38% of Daily Value*
Saturated Fat: 4g, 20% of Daily Value
Sodium: 649mg, 27% of Daily Value
Total Carbohydrates: 68.4g, 23% of Daily Value
Dietary Fiber: 3.1g, 12% of Daily Value
Sugars 34.1g
Protein 6g

Vitamin A 59%	•	Vitamin C 19%
Calcium 3%	•	Iron 13%

* Based on a 2000 calorie diet

Pie Crust

Ingredients

2 1/2 cups all purpose flour
1 1/4 teaspoons salt
3/4 cup chilled no-trans-fat vegetable shortening
2 tablespoons cold nondairy butter
6 tablespoons ice water

Sift together flour and salt. Cut half the shortening and nondairy butter into the flour with a pastry blender, balloon whisk, or your fingertips til it has the consistency of cornmeal. Work quickly and lightly, as allowing the ingredients to become warm will make the crust tough instead of flaky. cut the remaining shortening and nondairy butter into mixture til it forms pea-sized particles.

Sprinkle the mixture with ice water and blend just til it sticks together. Divide the dough in half, and form into balls. Roll out on a lightly floured surface with a rolling pin into a roughly circular shape til it is about three inches larger in diameter than your pie pan.

To place the dough into the pan, roll it loosely around the rolling pin, place the rolling pin over the edge of the pan, and unroll, allowing the crust to sink into the pan. Gently coax the edges into the pan, trim, and chill before filling.

This recipe makes enough dough for two one-crust pies or one double-crust pie.

Nutrition Information

Serving Size: 66 g
Servings per Recipe: 8

Calories: 332 Calories from Fat: 195
Total Fat: 21.7g, 33% of Daily Value*
Saturated Fat: 3.5g, 18% of Daily Value
Sodium: 541mg, 23% of Daily Value
Total Carbohydrates: 30.1g, 10% of Daily Value
Dietary Fiber: 1.1g, 4% of Daily Value
Protein 4.3g

Vitamin A 19%	•	Vitamin C 0%
Calcium 1%	•	Iron 10%

* Based on a 2000 calorie diet

Photo from web.