Whip Up the Perfect Ending: Your Go-To Thanksgiving Dessert Guide

Quick Overview Section

Recipe Rating: ⭐⭐⭐⭐⭐
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: Serves 8
Calories: Approximately 350 kcal per serving

Introduction

Thanksgiving is not just about the turkey and stuffing—it’s the grand finale of the feast that truly brings families together. One of my favorite Thanksgiving traditions is creating a delightful dessert that complements the savory spread. This year, I’m excited to share my family’s classic Pumpkin Spice Pie recipe, a comforting treat that perfectly captures the essence of fall. Not only is this pie easy to make, but it’s also vegan and gluten-free, ensuring everyone can indulge in a little sweetness without worry.

Ingredients List

• Pumpkin puree: 2 cups
• Coconut milk: 1 cup (canned)
• Maple syrup: 3/4 cup
• Brown sugar: 1/4 cup
• Chia seeds: 1/4 cup
• Cornstarch: 2 tablespoons
• Pumpkin spice: 2 teaspoons (or 1 teaspoon each of cinnamon, nutmeg, and ginger)
• Salt: 1/4 teaspoon
• Gluten-free pie crust: 1 (store-bought or homemade)

Optional Substitutions:

• Maple syrup: Can substitute with agave nectar for a vegan option.
• Coconut milk: Almond milk or oat milk can be used for a lighter option.

Step-by-Step Instructions

1. Preheat oven: Preheat your oven to 350°F (175°C).

2. Mix ingredients: In a mixing bowl, combine Pumpkin puree, coconut milk, maple syrup, brown sugar, chia seeds, cornstarch, Pumpkin spice, and salt. Whisk until smooth and fully combined.

3. Prepare crust: If using a store-bought gluten-free pie crust, place it in a 9-inch pie dish. If making your own, roll it out and gently press it into the dish.

4. Pour filling: Pour the Pumpkin filling into the prepared pie crust, smoothing the top with a spatula.

5. Bake: Bake for 30-35 minutes, or until the edges are firm and the center has slightly set. A toothpick inserted into the center should come out mostly clean.

6. Cool: Let the pie cool at room temperature for at least an hour before slicing. This helps it set further.

7. Serve: Top with coconut whipped cream or your favorite dairy-free alternative and enjoy!

Tips and Tricks Section

• For the perfect slice: Ensure the pie is well-cooled before cutting; this helps maintain the shape.
• Chia seeds: These not only add nutrition but also help thicken the filling. You can skip them if you prefer a smoother texture.
• Flavor enhancement: A splash of vanilla extract can elevate the flavors even more.

Nutritional Information (per serving)

• Calories: 350 kcal
• Macronutrients:
  • Protein: 5 g
  • Fat: 15 g
  • Carbohydrates: 50 g
• Micronutrients:
  • Fiber: 4 g
  • Sugar: 12 g
  • Sodium: 150 mg

Recipe Notes

• Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheating: Warm in the microwave for about 15-20 seconds before serving if desired.

Frequently Asked Questions

1. How can I store leftovers?

   • Store the pie in an airtight container in the refrigerator for up to 4 days.

2. Can I freeze this Pumpkin pie?

   • Yes! Wrap it well in plastic wrap and then foil, and it will keep in the freezer for up to 2 months.

3. Can I use regular milk instead of coconut milk?

   • Yes, but this will alter the recipe’s vegan quality.

4. What can I use instead of Pumpkin spice?

   • You can mix your own using equal parts cinnamon, nutmeg, and ginger.
5. Is there a substitute for chia seeds?
   • You can use flax seeds in their place, but the texture may differ slightly.

Please Give Us Your Feedback

We’d love to hear from you! Please leave a comment below, rate the recipe, or share your Thanksgiving dessert photos on social media. Your feedback not only inspires us but helps others discover delicious ideas for their celebrations.

Recipe Card: Pumpkin Spice Pie

Servings: 8
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients:

• Pumpkin puree: 2 cups
• Coconut milk: 1 cup
• Maple syrup: 3/4 cup
• Brown sugar: 1/4 cup
• Chia seeds: 1/4 cup
• Cornstarch: 2 tablespoons
• Pumpkin spice: 2 teaspoons
• Salt: 1/4 teaspoon
• Gluten-free pie crust: 1

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine Pumpkin puree, coconut milk, maple syrup, brown sugar, chia seeds, cornstarch, Pumpkin spice, and salt. Whisk until smooth.
3. Pour filling into the prepared pie crust.
4. Bake for 30-35 minutes, or until edges are firm.
5. Cool at room temperature for at least 1 hour.
6. Serve topped with coconut whipped cream.

Nutritional Information (per serving):

• Calories: 350 kcal
• Protein: 5 g
• Fat: 15 g
• Carbohydrates: 50 g
• Fiber: 4 g
• Sugar: 12 g
• Sodium: 150 mg

Tips and Variations: Chill pie overnight for enhanced flavor.
Storage: Store in the refrigerator for up to 4 days.

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