Vegan Maple Pecan Pumpkin Pie Recipe
Thanksgiving is just around the corner so it’s time to start planning what you will serve at your holiday table! I've got a recipe that you can follow by watching while you cook! See how easy it is to make a delicious vegan pumpkin maple pecan pie on The Healthy Voyager’s Global Kitchen hosted by Carolyn Scott-Hamilton! Get your dose of Thanksgiving early with this fun, tasty and simple vegan holiday recipe by The Healthy Voyager!
Vegan Maple Pecan Pumpkin Pie
2 egg replacers, prepared
1 (16 oz) can pumpkin
1/2 cup sugar
1/4 cup pure maple syrup
1 teaspoon pecan extract
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1 cup soymilk
1/4 cup cornstarch
1 unbaked vegan pie crust
Maple Pecans (below)
Prepare pie shell. Preheat oven to 350 F.
In large bowl or blender, beat egg replacer lightly. Beat in remaining ingredients, except for Maple Pecans, blending well to combine. Pour into pie crust.
Put pan onto a baking sheet (in case of drips). Bake for 60 minutes, or until a knife inserted in the center comes out clean.
Cool on wire rack and add maple pecans on top.
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Maple-Pumpkin Pie Bars
Give 'em layer upon layer of yumminess—from a buttery cake crust to a luscious pumpkin pie filling to a sweet and creamy maple-whipped topping.
Ina Garten's Pumpkin Flan with Maple Caramel | Barefoot Contessa | Food Network
Ina Garten shakes up Thanksgiving dessert by making her Pumpkin Flan with Maple Caramel.
#InaGarten #BarefootContessa #FoodNetwork #Pumpkin #Flan #Caramel
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Pumpkin Flan with Maple Caramel
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 4 hr 45 min (includes chilling time)
Active: 25 min
Yield: 8 to 10 servings
Ingredients
For the caramel:
3/4 cup sugar
1/3 cup pure Grade A maple syrup
1/2 teaspoon fleur de sel
For the pumpkin flan:
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1 cup canned pumpkin puree (not pie filling)
1/2 cup (4 ounces) Italian mascarpone
4 extra-large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon pure maple extract, such as Boyajian
2 teaspoons grated orange zest (2 oranges)
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
Directions
Special equipment: a candy thermometer
Preheat the oven to 350 degrees F.
For the caramel, combine the sugar, maple syrup, and 1/3 cup water in a small, deep, heavy-bottomed saucepan. Bring to a boil, swirling the pan (don't stir!) to dissolve the sugar. Cook at a low boil without stirring for 5 to 10 minutes, until the mixture turns a golden brown and registers 230 degrees F on a candy thermometer. Watch it carefully so it doesn't burn!
Off the heat, swirl in the fleur de sel, and immediately pour into an 8-by-2-inch round cake pan (not a springform!). Set aside to cool for 30 minutes.
Meanwhile, place the sweetened condensed milk, evaporated milk, canned pumpkin, and mascarpone in the bowl of an electric mixer fitted with the whisk attachment and beat on medium-low speed until smooth. Whisk in the eggs, vanilla, maple extract, orange zest, cinnamon, and nutmeg.
Gently pour the pumpkin mixture into the pan with the caramel so they don't combine.
Place the pan in a roasting pan large enough to hold the cake pan flat and fill the roasting pan with enough of the hottest tap water to come halfway up the sides of the cake pan. Bake in the center of the oven for 70 to 75 minutes, until the custard is just set. It will be firm but still jiggle slightly in the middle; a knife inserted into the center of the flan will come out clean.
Remove the flan from the water bath, place on a cooling rack, and cool completely. Cover with plastic wrap and refrigerate for at least 3 hours.
Don't tilt the pan or the caramel will run out!
Run a small knife around the edge of the flan. Turn a flat serving plate with a slight lip over the cake pan and flip them, turning the flan out onto the plate. The caramel should run out over the flan. Cut into wedges and serve with the caramel spooned over each slice.
Cooking for Jeffrey: A Barefoot Contessa Cookbook by Ina Garten © Clarkson Potter 2016. Provided courtesy of Ina Garten. All rights reserved.
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Ina Garten's Pumpkin Flan with Maple Caramel | Barefoot Contessa | Food Network
Easiest Pumpkin Pie Ever | Thanksgiving Recipe
Ingredients:
1 (14.1 oz.) package refrigerated pie crusts
1 1/2 cups plus 2 Tbsp. buttermilk, divided
Parchment paper
1 (15 oz.) can pumpkin
3/4 cup sugar
2 teaspoons ground cinnamon
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
2 large eggs
1 large egg yolk
Recipe Link:
Subscribe to Southern Living:
Simply put, the classic pumpkin pie doesn't get much easier than this. To prevent a soggy crust, use a metal pie pan and pre-bake your crust with pie weights.
See more Pumpkin Pie Recipes:
Maple-Pumpkin Cinnamon Roll Slab Pie | Pillsbury Recipe
Did you know you can make a super-delicious pumpkin pie crust using a can of Pillsbury cinnamon rolls? Well, now you know.
Recipe:
Spiced Maple Pumpkin Pie | Fresh P
This deep dish spiced pumpkin pie sweetened with maple syrup is insanely good. It's actually the best pumpkin pie I've EVER eaten.
INGREDIENTS
24 oz roasted pumpkin, winter squash and/ sweet potato (I use 1 medium sweet potato and make up the balance weight in pumpkin/squash)
1 cup maple syrup
1 1/8 cup heavy cream
5 large eggs
4 Tablespoons butter, browned
1 tablespoon vanilla extract
1 1/2 teaspoon ground cinnamon
3/4 teaspoon nutmeg, freshly ground
rounded 1/4 teaspoon ground cloves
rounded 1/4 teaspoon ground ginger
1/2 teaspoon sea salt
DIRECTIONS
Cut your pumpkin/squash in half, scoop out the seeds and roast with a whole sweet potato in a 350 degree oven for 20-45 minutes or until a fork pierces through them easily. Scoop out the flesh and set aside.
Melt butter over medium heat continue to cook until it turns a medium brown. Remove from heat and set aside.
Place all your ingredients, except the butter, in the blender and blend until silky smooth. Drizzle in the butter and continue to blend until incorporated.
Bake on the bottom rack of your oven for one hour or until the crust is golden brown and the top is puffy, cracked around the edges and set. The center should be slightly loose. Allow your pie to cool completely before serving.
Serve with whipped cream.
WHIPPED CREAM
Heavy cream, a dash of maple syrup, a few drops of vanilla and a tiny pinch of salt. Whip until its fluffy but still pourable.
TOOLS USED IN VIDEO
Vita Mix Blender:
French rolling pin:
Cylindrical Rolling Pin
Nesting bowls:
6”:
7”:
9”:
Deep dish pie plate:
Copper cream bowl:
14” French whip:
Ateco stainless steel bench scraper
Ateco stainless steel pie server:
Liquid measuring beaker
Measuring cups:
Measuring spoons:
Sifter:
Bowl Scraper:
Silicone Trivit:
1 1/2” pastry brush, natural bristle:
Pizza stone:
INGREDIENTS USED IN VIDEO
Bob’s Red Mill organic flour:
My favorite maple syrup:
My favorite vanilla:
Sea salt flakes:
Ceylon cinnamon:
Whole nutmeg: Grater:
Organic ground cloves:
Ground ginger:
VIDEO LINKS
All Butter Pie Crust:
Individual Onion Tarts:
Chocolate honey Mints:
Homemade vanilla Extract:
MUSIC
Talkies by Huma-Huma