Vegan Pumpkin Spice Latte Pie with Graham Cracker Crust. Picture by Kaitlin Kulich.
Pumpkin pie simply obtained much more thrilling.
For many who suppose pumpkin pie is just too bland, this particular recipe consists of an ingredient that perks up that bland pumpkin taste actual fast—COFFEE!!
This recipe by Hot For Food was straightforward to comply with and took far much less time to organize than a conventional pie. This creamy pie with espresso foam and no-bake graham cracker crust can have you skipping straight to dessert on Thanksgiving! Plus, it is vegan!
No-Bake Graham Cracker Crust
- 9 sheets of vegan-friendly graham crackers
- ⅓ cup melted vegan butter
- ¼ cup packed gentle brown sugar
- ½ tsp. floor cinnamon
- ½ tsp. sea salt
- 2 cans chilled coconut cream
- 1 cup of vegan cream cheese
- ½ cup granulated sugar
- 1 T. vanilla extract
- 3 tsp. effective floor immediate espresso powder, or finely floor espresso
- 1 ½ cups of pumpkin puree (from a can or from a pumpkin when you’ve got the time to separate and mix your personal puree)
- 2 T. maple syrup
- 2 tsp. floor cinnamon
- 1 tsp. floor ginger
- 1 tsp. floor allspice
- ½ tsp. floor nutmeg
Place graham crackers in a plastic bag and crush with the underside of a measuring cup. Utilizing a rolling pin normally helps it break down into a really effective crumb.
Soften the butter in a mixing bowl within the microwave after which add the crushed graham crackers, brown sugar, and sea salt to the bowl. Combine till nicely mixed.
Press the crust right into a 9-inch deep-dish pie pan along with your fingers or the underside of a spoon. Be certain that to unfold it in an excellent layer and up the edges. Place within the fridge for at the very least half-hour.
When the pie crust is sort of accomplished chilling, you can begin to make the filling. Connect the whip attachment to your stand mixer and place your bowl on the backside. Add coconut cream, cream cheese, and sugar into the bowl and whip collectively till very clean and fluffy. Add vanilla extract and whip on low till well-combined.
Separate 1 ½ cups of this into one other mixing bowl and add 2 teaspoons immediate espresso or finely floor espresso. Stir collectively till well-combined and put aside within the fridge.
Within the bowl of the stand mixer with the remaining cream, add pumpkin puree, maple syrup, floor cinnamon, ginger, allspice, nutmeg, maple syrup, and 1 teaspoon of remaining immediate espresso powder, and blend over medium velocity till well-combined.
Pour this into the chilled crust and unfold into an excellent layer. Prime with the espresso cream and unfold this out simply earlier than the sides so you continue to see the pumpkin layer beneath. You possibly can even use vegan spray cool whip and create your personal topping design.
Refrigerate for at the very least 2 hours to set and agency up. Don’t let it sit too lengthy although as a result of the graham crackers will begin to develop into soggy.
Have you ever ever tried including espresso or espresso to a pie? If you happen to make this dessert on Thanksgiving tell us for those who favored it within the feedback beneath!