Get 50% OFF your first 6-bottle box bit.ly/BrightCe... Bright Cellars is the monthly wine club that matches you with wine that you’ll love. Get started by taking the taste palate quiz to see your personalized matches.
Hey everyone!! Today we are back in the spooky kitchen where I'm trying out a new pie recipe - a maple bourbon pumpkin swirl pie!! It may be my favorite pumpkin pie yet!! Plus it's both gluten free and vegan, so if you have family or friends with allergies, this pie will definitely impress!! Hope you love it!!
Become a Spooky Family Member here: / @jadethelibra
Social Media Stuffs:
Instagram: / jadethelibra
Tumblr: / jadethelibra
Facebook: / jadethelibra
TikTok: JadeTheLibra
Maple Bourbon Pumpkin Swirl Pie Recipe w. Gingerbread Crust Recipe:
For the gingerbread crust:
1 Package Gluten Free Mi-Del Gingersnaps
1/3c Brown Sugar
4 Tbsp Vegan Butter, melted (I use Earth Balance vegan butter)
Procedure:
1. Preheat oven to 375F
2. Put package of gingersnaps and brown sugar in food processor. Pulse until combined and all cookies are broken down (should look like dark sand).
3. Slowly pour in melted butter as you pulse the food processor
(if you don't have a food processor you can crush the cookies and then mix them in a bowl with brown sugar and butter, you can use your hands to help work in the butter). Pulse until the crumble starts to fall away from the sides.
4. Pour mixture into 9.5in pie dish (no need to grease dish) and press onto the bottom of the pie dish making sure you press the edges down where they won't bye too thick (you can also use a smaller pie dish and use leftover crust to mix with pecans or walnuts for a crumble topping)
5. Place on lower rack in oven and bake for 5-7 minutes.
6. Remove crust and let cool completely.
For Pie Filling:
1 Cup Raw cashews soaked in water overnight -at least 8 hours - (I place the cashews and water in a bowl, cover with foil, and place in fridge... also make sure they are raw cashews not roasted or salted)
1 Can Pumpkin 15 or 16oz can (NOT pumpkin pie filling - just plain ole canned pumpkin)
2 Tbsp Coconut cream (if you can't find this you can skip this step it just adds some nice creaminess)
1/4 Cup Bourbon (if you don't want to use bourbon you can sub for an additional 1/4c maple syrup) - I used Jack Daniels Whiskey (you can use the bourbon you prefer but make sure it's gluten free if you are gf or serving someone gf)
3/4c Maple syrup (Grade A or B works)
2.5 tsp Pumpkin Pie Spice
1/4 tsp Salt (add more to taste if you like more salt in your sweets)
For swirl topping:
1 Package of Vegan Tofutti Sour Cream
1/2c Maple Syrup
1/4 tsp Salt
Procedure:
1. Preheat oven to 400F
2. In a blender put in your soaked cashews, pumpkin, coconut cream, bourbon, maple syrup, pumpkin pie spice, and salt.
3. Blend on low for a few minutes and then increase the speed to high and blend until mixture is smooth - if the mixture is too thick and the blender gets stuck, add 1/2 - 1tsp of almond milk or coconut milk... or more bourbon if you wish to smooth it out a bit (The amount of time you will need to blender this will depend on how powerful your blender is. May only be a few minutes or 5 minutes or even longer)
4. Pour pumpkin mixture into a bowl and set aside.
5. With a clean blender add sour cream, maple syrup, and salt - blend until mixed well and smooth
6. Once crust has cooled completely, pour pumpkin mixture into pie crust and spread evenly with spatula.
7. Spoon sour cream mixture over the top of the pie for a marbled look or dump the whole thing over top for more of a cheesecake type of glaze over top (I did the whole dump the thing over top cuz I love the sour cream topping).
8. Using a toothpick or butter knife, swirl the sour cream and pumpkin together, make sure you don't over swirl or the sour cream will just become fully mixed in instead of swirled (skip this step if you don't care about the swirl like me haha)
9. If using a larger pie dish, you may have some exposed crust, so cover that with some foil or a crust cover to make sure it doesn't burn (this is really important cuz this crust burns easily when exposed.
10. Bake at 400F for 20 minutes and then turn the oven down to 350F and bake for another 30 minutes (top should be bubbly and a tan color)
11. Let cool for 30 min on counter then chill for at least 4 hours in the fridge until pie is set up, top with your favorite non-dairy whipped cream (I used Reddi-Wip coconut milk version) and enjoy!!
Pie recipe if you can't have cashews: bit.ly/3lBsxL2
Where I got inspo for this pie: bit.ly/338o9Jm
*This video is sponsored by Bright Cellars, a delicious monthly wine club!
#holidayrecipes #pumpkinpie #veganpumpkinpie
2 окт 2024
