Vegan Pumpkin Spice Latte Pie

In case you’re entirely obsessive about fall like many of the inhabitants, you higher maintain onto your toques! At the moment’s recipe might be necessarily the most fall-y recipe I’ve EVER made, which says loads. (No, fall-y Isn’t a phrase.

However, I’ve formally determined it’s. Take care of it!) It’s little question that pumpkin spice lattes are a chilly climate drink staple. If you hate them, I nonetheless urge you to do that recipe, trigger it would directly convert you to #TeamPSL… and in the event you’re a die-hard fan, prepare for this vegan pumpkin spice latte pie to blow you freakin’ thoughts!

pumpkin spice latte pie_hot for food

The actual MVP of the recipe this life-altering equipment! This factor is severely my BFF within the kitchen, and also you’ll quickly really feel the identical manner. My cooking and baking recreation is durable 10/10 now because of this FAB software!

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The stand mixer can simply develop into the middle of your kitchen because it’s not JUST for baking. Many attachments make it versatile for any kitchen creation.

Now, again to pumpkin spice latte pie. To say it’s ridiculous could be a slight understatement if I’m sincere. It begins with a no-bake graham cracker crust which is ALWAYS a good suggestion in the event you ask me. Subsequent, a creamy pumpkin spice filling that’s creamier than any pumpkin pie I’ve ever had. After which I high all of it off with… anticipate it… espresso foam! As if that weren’t sufficient, I’m layering it with much more coconut whip and drizzles of caramel. What’s that? You’ve by no means heard of something this loopy? That’s what I believed.

So, are you prepared for an enormous ol’ slice of vegan pumpkin spice latte pie? Since most PSL’s in espresso retailers aren’t vegan (boo!), we’re doin’ our thing and making an insane dessert that’s value speaking about.

Vegan Pumpkin Spice Latte Pie

pumpkin spice lattes are by no means vegan… so let’s flip these flavours right into a ridiculous, candy, festive vegan pie!

Key phrase vacation, pumpkin, pumpkin pie, pumpkin spice, vegan pie

Substances

No-bake crust

  • Nine full sheets (18 squares) vegan pleasant graham crackers
  • cup melted vegan butter
  • ¼ cup packed mild brown sugar
  • ½ tsp floor cinnamon
  • ½ tsp sea salt

Filling

  • 2 (400ml / 13.5oz) cans very chilled coconut cream (about 2 cups)
  • 1 (8oz / 227g) container vegan cream cheese (1 cup)
  • ½ cup granulated sugar
  • 1 tbsp vanilla extract
  • 3 tsp advantageous floor instantaneous espresso powder, divided
  • 1 (15oz / 425g) can pure pumpkin puree (about 1 ½ cups)
  • 2 tbsp maple syrup
  • 2 tsp floor cinnamon
  • 1 tsp floor ginger
  • 1 tsp floor all-spice
  • ½ tsp floor nutmeg

Topping

  • 16 cocomels coconut milk caramels (1 x 3.5oz / 100g bag)
  • 3 tbsp full-fat coconut milk
  • 1 can vegan prepared made coconut whip

Directions

  1. Place graham crackers in a zipper bag and crush very well with the underside of a measuring cup or rolling pin into a really advantageous crumb.
  2. 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 with a spatula till properly mixed and appears like moist sand. In case you discover any bigger crumbs of graham crackers you’ll be able to crush additional with the measuring cup or your fingers.
  3. Press the crust right into a 9-inch deep dish pie pan with the underside of the measuring cup into a fair layer and up the perimeters. It needs to be very compact. Refrigerate for a minimum of 30 minutes.
  4. When the pie crust is almost accomplished chilling you can begin to make the filling. Connect the whip attachment to your stand mixer and afix the bowl. To the bowl add coconut cream, cream cheese, and sugar and whip collectively over medium till very clean and fluffy, about Three minutes. Add vanilla extract and whip on low till properly mixed.
  5. Separate 1 ½ cups of this into one other mixing bowl and add 2 teaspoons instantaneous espresso. Stir collectively till very properly mixed and the granules have dissolved. Put aside within the fridge.
  6. 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 instantaneous espresso powder and blend over medium velocity till properly mixed.

  7. Pour this into the chilled crust and unfold into a fair layer. High with the espresso cream and utilizing an offset spatula unfold this out simply earlier than the perimeters so you continue to see the pumpkin layer beneath. Refrigerate for a minimum of 2 hours, and as much as four hours, to set and agency up. Ideally, it’s higher in the event you don’t refrigerate this in a single day because the filling will make the graham crust soggier the longer it sits. It’s finest eaten the day it’s made, for finest outcomes. If you wish to get forward, solely make the crust the night time earlier than and depart it within the fridge with out filling, then permit sufficient time to make the filling and have the entire pie set earlier than serving. If you need to let it sit in a single day, it’s nonetheless completely tasty however the crust is simply softer.
  8. To make a fast caramel drizzle, add caramels and coconut milk to a small saucepan over low warmth. Stir with a spatula till utterly melted and clean about four to five minutes. Take away from the warmth and pour caramel right into a glass warmth secure measuring cup or bowl to chill utterly. It would keep mushy at room temperature.
  9. High the chilled pie with the ready-made coconut whip, if desired, and drizzle with caramel earlier than serving.

Recipe Notes

In case you can’t discover cans of coconut cream you need to use full-fat coconut milk, however guarantee you’ve got them refrigerated properly prematurely to permit the cream to get very thick and liquid to separate. You may additionally want as much as Three cans if utilizing solely coconut milk.

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