Vegan Brown Butter Pumpkin Pie

Posted by in Cooking, Pies, Sweets, Thanksgiving | 6 comments

 

 

 

 

 

 

 

 

 

 

 

 

 

Hello & Happy Thursday!!

 

 

 

 

If there is one recipe that’s just so “me”, it’s classic pumpkin pie! I feel as though it’s one of those concepts that you either love it or hate it, I of course love it. Like countless others, I grew up always enjoying the store bought options and as you would imagine, everything is so much better homemade.  From a distance a pumpkin pie sounds like the type of dessert that can’t be done vegan, but that can’t be further from the truth!
It’s literally just a handful of ingredients thrown together and poof, you have a fab pie! 

 

This year I wanted to explore a modern variation of this classic pie. Lately I’ve been loving all the brown butter concepts as it just ads a depth to the favor that can’t compete. Some of you may be thinking, well what the heck is brown butter? It’s simply a cooking method to derive more flavor from butter in dishes. Cook it on medium heat, swirl it in the pan, let it brown a little and boom.. You have a magical butter flavor that resonates with just about anyone! 

 

 


What’s fab about this recipe, is simply everything! It’s quick, easy, features staple ingredients, has rich notes of butter, that classic pumpkin flavor, requires minimal steps, you can make your own pie crust or just buy a ready made option, it’s perf for fall, can easily be made in bulk, and is hands down my favorite pie!

 


Whether you love all things pumpkin or you’re searching for a modern Thanksgiving desert, you have to try this new vegan Brown Butter Pumpkin Pie!!

 

 

 

 

 

 

 

 

 

 

 

Why this recipe is great: 

 

Easy
Affordable
Notes of butter
Fun
Modern
Perfect for Thanksgiving 
Great for entertaining
Non vegan approved 
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Print
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Vegan Brown Butter Pumpkin Pie


  • Author: Gabrielle
  • Prep Time: 15
  • Cook Time: 50
  • Total Time: 1 hour 5 minutes
  • Yield: 8 slices 1x
Scale

Ingredients

Pie Crust:

  • 1 ready made vegan pie crust

Filling:

  • 2 3/4 cup pumpkin puree
  • 1/4 cup maple syrup or agave
  • 1/2 cup brown sugar
  • 1/3 cup vegan butter
  • 3 tbsp corn starch
  • 2 tsp pumpkin spice
  • 1/4 tsp sea salt

Instructions

Pie Crust: Preheat oven to 400 degrees. Remove frozen pie crust from the freezer and allow to thaw out for 15-20 minutes. Poke holes in the bottom of the crust with a fork to enable air to escape as it bakes. Once preheated throw the crust in for about 10 minutes. This will prevent the bottom from getting soggy. Remove from heat, set aside.

Brown butter: In  pan over medium heat. Cook butter until foamy 2-3 minutes. Swirl the pan, or stir the butter, often to be sure the butter is cooking evenly. Keep cooking, stirring constantly until you start seeing little golden flecks in the butter. The color will progress from lemony-yellow to golden-tan. Remove from heat and set aside in another container to cool. If desired you can place in the freezer for a few minutes to cool down.

In a high powered blender throw in all the filling ingredients including the cooled butter and blend for a few minutes. Pour pumpkin pie filling into the warm pre-baked crust.

Turn down the oven to 375 and bake the pie until the center is almost set, about 50 minutes give or take. The center will be wobbly – that’s ok. One you hit 40 minutes check for doneness and if the crust is browning too much simply make a tinfoil tent over the pie to prevent burning.

Once done, transfer the pie to a wire rack and allow to cool completely for at least 3 hours. If it’s not as firm as you’d like simply place in the fridge. Top with coconut whip to serve!

 

 

 

 

 

 

 

 

 

 

 

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6 Comments

  1. Can garbanzo flour be substitued for the white flour in the matcha pancakes

    • Hi Gloria! You could perhaps try. However I found that this recipe was very sensitive since it didn’t incorporate eggs like the classic recipe. I have previously used chickpea flour in only a handful recipes because it leaves a hint of chickpea flavor when used.

  2. I’m tryinf this but the batter didn’t come out in liquid. Totally not pour-able ?

    • If the bater is taking on a thicker consistency I would add more milk and more flour if it’s too liquidy to find the right balance.

  3. are we able to do this with regualer sugar?

    • Hi Kyle, Absolutely! I’m going to be remaking this recipe soon! I love a good crepe cake!

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