PUMPKIN PIE PARFAIT Recipe - GLUTEN FREE, Dairy Free, and VEGAN options!
The best part of Thanksgiving for Abbey, and most of the rest of us as well, is Pumpkin Pie. It's one of the oldest and most traditional Thanksgiving desserts of all time. It's also loaded with cream, butter, and a fatty crust. Abbey does away with all that and brings you a recipe for an outstanding Pumpkin Pie Parfait that isn't just gluten free and dairy free, it's also vegan friendly.
When it comes to putting together a Thanksgiving feast no one really has time to make a dessert to suit everyone, you could end up making four different kinds of pie just to suit everyone's dietary needs. The Pumpkin Pie Parfait puts an end to all that nonsense once and for all and doesn't sacrifice any of that delicious pumpkin pie flavor.
The first step in this recipe is to create the core of the Pumpkin Pie Parfait, your mousse. Abbey pre-soaked cashews overnight in cold water, a recommended step to reach the right consistency in your Parfait. Puree your cashews until they reach a grainy paste like consistency. Next open a can of coconut milk carefully remove the cream from the top of coconut milk can, then drain off the water and pour the remainder into your food processor. Now add your pumpkin, maple, vanilla, pumpkin pie spice, salt, and coconut oil into the food processor as well. Puree that until it's completely smooth and creamy and then set it aside.
Now onto the vegan gingersnap crust. In a small food processor, or even the same blender, pulse your dates until they break up into a very fine mince and then add in the cookies, cinnamon and coconut oil. Process these until they reach a sticky crust like consistency.
Now that you have all the basics out of the way, it's time to get fancy. That's right, you guessed it. It's time to make your meringue. Fill a medium to large sauce pot with an inch of water and put it over medium high heat bringing it to a simmer. Place your egg whites, sugar and cream of tartar into the bowl of a stand mixer, if you have one, if not a heat-proof bowl will do the job nicely as well. Set the bowl over the pot of simmering water. Now using a whisk or a hand-mixer beat the eggs and sugar until the sugar dissolves. Continue to beat until the mixture turns white and you start seeing wave like patterns in the meringue. At this point you should have a very thick, glossy meringue. You will know that you have dissolved the sugar when you can't feel it between your fingers.
Transfer the bowl to your stand mixer or simply remove it from the heat if you’re using a hand mixer. Add in vanilla and beat this on high until stiff peaks form. It should take about another 3-6 minutes. When that's complete transfer the contents to a piping bag or a large plastic bag with the corner cut out. Now, finally, it's time to build your Pumpkin Pie Parfait.
You have 3 options when it comes to the construction of your Parfait:
For the ULTIMATE OPTION: You start by layering in a few spoonfuls of the crust in the bottom of a serving glass. Using a piping bag, pipe the mousse half way up the serving dish. Add another layer of the crust and finish with more mousse. Using another piping bag, pipe the meringue onto the mousse and use a blow torch to toast the meringue.
GLUTEN FREE OPTION: Using a piping bag, pipe the mousse into a serving dish and top with the meringue. Use a blow torch to toast the meringue.
VEGAN OPTION: Start by layering in a few spoonfuls of the crust in the bottom of a serving glass. Using a piping bag, pipe the mousse half way up the serving dish. Add another layer of the crust and finish with more mousse and a sprinkle of crushed pecans.
We hope this recipe will help take the headache out of your Thanksgiving dessert options and as always thank you for watching. If you have any suggestions, comments, or even a Pumpkin Parfait recipe of your own please feel free to chime in.
For more tips on staying healthy, recipes, dieting, and information fit for consumption by foodies everywhere stop by Abbey’s blog.
THE BEST VEGAN PUMPKIN PIE ❤️ The gluten-free, sugar-free pie you've been looking for!
This is the vegan pumpkin pie you have been looking for! You won't believe this rich and creamy pie is whole food plant-based and gluten-free, refined sugar-free and oil-free. Even your non-plant-based family members will enjoy it. Make a healthy choice this holiday season for the whole family!
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Vegan Pumpkin Pie | The Viet Vegan
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So today we learned that if people snap or DM me enough to share this pumpkin pie recipe, I will hustle to get it out for you guys in time for Thanksgiving XD
[ R E C I P E ♥ L I N K S ]
♥ Vegan Pumpkin Pie:
♥ Vegan Pecan Pie:
♥ Easy Vegan Pie Crust:
♥ How to make fresh pumpkin puree:
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Vegan Pumpkin Pie (High vs Low Calorie)
UPDATE link to Ebook! *** Recipes:
Vegan Pumpkin Pie Recipe - Low Fat - Fat Free - Low Carb - Keto, Easy - - Low Calorie vs High Calorie - Crustless Impossible, Egg free, Dairy Free, Simple, Fast, Traditional -low calorie desserts under 100 calories
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Dairy-free pumpkin pie recipe for Thanksgiving
Pumpkin pie can be a tough Thanksgiving staple to enjoy for anyone who can't enjoy dairy products. Nordic Food Geek Patrice Johnson stopped by with a Coconut Ginger Pumpkin Pie recipe that cuts out all that butter and cream. Full recipe:
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Low Fat Vegan No Oil Happy Herbivore Thanksgiving Pumpkin Pie Crust-less EASY!
This pie is made all year in our household. It is creamy and amazing. You do not miss the crust one little bit! It is easy to make and will leave you amazed. I recommend you make it the day before. The recipe says you can chill it up to 4 hours before eating. There are never any left overs.
Regarding the mistake pie I made without the flour. It was amazing! We ate it all too! The kids loved it as a pudding. See mistakes sometimes do work out!
FYI: The original recipe calls for 1/2 C of Mori-Nu extra-firm silken tofu. I can never figure out what to do with the rest of the tofu in the package so I just use the 1/2 C of cashews.
Ingredients:
1/2 C silken tofu (I used 1/2 C cashews soaked in boiling water for 10 min)
1 1/2 C nondairy milk
2 tbsp cornstarch or arrow root powder
1 tsp vanilla
2 C canned pure pumpkin
1/2 C whole wheat pastry flour (I used all purpose flour)
2 tsp baking powder
1/2 C brown sugar
1/4 tsp salt
3 tsp pumpkin pie spice (I used 2.5 tsp)
Bake at 350 degrees for 1 hour