VEGAN BEAN PIE RECIPE RECIPES

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VEGAN CHOCOLATE PUDDING PIE RECIPE - NYT COOKING



Vegan Chocolate Pudding Pie Recipe - NYT Cooking image

This vegan pie pairs a thick, creamy, chile- and cinnamon-laced pudding from Mark Bittman with a graham cracker crust adapted from the cookbook "Vegan Pie in the Sky." The pudding, whose flavors recall Mexican hot chocolate, can also stand alone. It's made with silken tofu, and it comes together in 10 minutes in the blender, which whips in air for a mousse-like texture. The chocolate is of the utmost importance here; its flavor will be the one that dominates, so be sure to buy the highest quality you can. Top with shaved chocolate if you'd like.

Provided by The New York Times

Total Time 30 minutes

Yield One 9-inch pie

Number Of Ingredients 12

10 whole graham crackers (approximately 5.5 ounces)
3 tablespoons sugar
4 tablespoons melted melted coconut oil
1 tablespoon plain soy milk or almond milk
3/4 cup sugar
1 pound silken tofu
8 ounces high-quality bittersweet or semisweet chocolate, melted (at least 60 percent cacao)
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
1/4 teaspoon chile powder, or more to taste
1/8 teaspoon salt
Chocolate shavings (optional)

Steps:

  • For the crust
  • For the filling

VEGAN PUMPKIN PIE RECIPE - NYT COOKING



Vegan Pumpkin Pie Recipe - NYT Cooking image

The secret to this rich, creamy pumpkin pie is aquafaba, or the liquid leftover from cooked chickpeas, which is used in recipes to mimic the thickening, binding and foaming properties of egg whites. (For ease, we recommend using the liquid from canned chickpeas in this recipe.) This pie could not be simpler: Just toss everything into a blender for three minutes until it increases in volume, pour it into a prepared, unbaked pie crust, then bake until the top is crackly and ever-so-slightly jiggly in the center. Because this pie doesn't contain any eggs or dairy, once the pie is chilled and set, you can let it sit out at room temperature overnight. For longer-term storage, keep it in the refrigerator for up to a week. Serve with a dollop of vegan whipped cream.

Provided by Isa Chandra Moskowitz

Total Time 1 hours 15 minutes

Yield One 9-inch pie

Number Of Ingredients 11

3 cups/740 grams pumpkin purée
1/2 cup/120 milliliters maple syrup
1/2 cup/120 milliliters aquafaba (see Note)
2 tablespoons coconut oil
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Pinch of ground cloves
1/2 teaspoon fine sea salt
1 (9-inch) vegan pie crust, unbaked and chilled

Steps:

  • Heat oven to 350 degrees. Add the pumpkin, maple syrup, aquafaba, coconut oil, cornstarch, cinnamon, ginger, nutmeg, cloves and salt to a blender. Blend on medium speed for about 3 minutes, until light and fluffy. It should increase by 20 percent to 25 percent in volume.
  • Pour into prepared pie crust. Bake for 60 to 70 minutes, until the top is crackly, the filling is a little jiggly in the center and pulling away from the sides slightly.
  • Let cool for about 30 minutes at room temperature, then refrigerate for at least 3 hours. Serve at room temperature.

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