Best Milk Bar Pumpkin Pie Recipe: A Vegan-Friendly Fall Delight

Introduction:

Welcome to the world of vegan baking, where we celebrate the flavours of fall with our Eggless Milk Bar Pumpkin Pie recipe. As the leaves turn golden and the air becomes crisp, there’s no better way to embrace the season’s bounty than with a slice of homemade pumpkin pie. Join us on a culinary journey as we explore the art of pie-making and discover the secrets to creating a decadent dessert that will warm your soul and tantalize your taste buds, without the use of eggs.

(Milk Bar Pumpkin Pie Recipe)

Ingredients: Milk Bar Pumpkin Pie Recipe

For the Crust:

Let’s start with the foundation of our pumpkin pie – the crust. A buttery, flaky crust is essential for a perfect slice every time. Here’s what you’ll need:

  • All-purpose flour: Provides structure and texture to the crust.
  • Salt: Enhances the flavour and balances the sweetness of the filling.
  • Granulated sugar: Adds a touch of sweetness to the crust.
  • Vegan butter: Creates the flakiness and richness of the crust.
  • Ice water: Helps bind the dough together and keep it cold for optimal texture.

For the Filling:

The star of the show – the creamy pumpkin filling that’s rich in flavour and comforting in every bite. Here are the ingredients you’ll need:

  • Pumpkin puree: The heart and soul of the pie, delivering that unmistakable pumpkin flavour.
  • Brown sugar: Adds sweetness and depth to the filling.
  • Cornstarch: Acts as a thickening agent
  • Coconut cream: Provides creaminess and a luxurious texture to the filling.
  • Vanilla extract: Enhances the flavour and aroma of the filling.
  • Ground cinnamon, ginger, nutmeg, and cloves: The perfect blend of spices that infuse warmth and complexity into the filling.
  • Salt: Balances the sweetness and enhances the overall flavour profile.

Crafting the Perfect Pie: Milk Bar Pumpkin Pie Recipe

milk bar pumpkin pie recipe

Mixing and Chilling the Dough:

Creating the perfect pie crust requires a delicate balance of ingredients and technique. Here’s how to achieve that flaky perfection:

  1. In a large mixing bowl, combine the flour, salt, and sugar.
  2. Add the cold vegan butter to the flour mixture and use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs.
  3. Gradually add the ice water, one tablespoon at a time, and mix until the dough comes together.
  4. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to allow the gluten to relax and the dough to firm up.

Whisking Up the Filling:

Once the dough is chilling, it’s time to prepare the luscious pumpkin filling that will make your pie shine:

  1. In a large mixing bowl, whisk together the pumpkin puree, brown sugar, cornstarch, coconut cream, vanilla extract, spices, and salt until smooth and well combined.
  2. Adjust the spices to your taste preference, adding more cinnamon for warmth, ginger for a hint of spice, nutmeg for earthiness, and cloves for depth.

Assembling and Baking the Pie:

With the dough chilled and the filling ready, it’s time to bring everything together and bake up a masterpiece:

  1. Preheat your oven to 375°F (190°C).
  2. On a lightly floured surface, roll out the chilled pie dough into a circle slightly larger than your pie dish.
  3. Carefully transfer the dough to the pie dish and gently press it into the bottom and sides of the dish.
  4. Trim any excess dough and crimp the edges as desired for a decorative finish.
  5. Pour the prepared pumpkin filling into the pie crust, spreading it evenly with a spatula.
  6. Place the pie in the preheated oven and bake for 50-60 minutes, or until the crust is golden brown and the filling is set.
  7. Remove the pie from the oven and let it cool completely before slicing and serving.

Variations to Your Pie: Milk Bar Pumpkin Pie Recipe

While our classic Eggless Milk Bar Pumpkin Pie recipe is a timeless favourite, there are endless ways to customize and elevate your pie-making experience:

  • Coconut Whipped Cream: Top each slice with a dollop of coconut whipped cream for a dairy-free and vegan-friendly option.
  • Pecan Streusel Topping: Add a crunchy topping made with chopped pecans, brown sugar, and vegan butter for extra texture and flavour.
  • Oat Flour Crust: Use oat flour instead of all-purpose flour for a gluten-free and nutty crust that complements the pumpkin filling beautifully.

Serving Tips to Impress Your Guests: Milk Bar Pumpkin Pie Recipe

Milk Bar Pumpkin Pie Recipe

Presenting your pumpkin pie with flair is just as important as crafting it with care. Here are some serving tips to make your dessert shine:

  • Dust with Cinnamon: Sprinkle the top of your pie with a dusting of ground cinnamon for a festive and aromatic finish.
  • Serve with Vegan Ice Cream: Accompany each slice with a scoop of your favourite dairy-free ice cream for a cool and creamy contrast.
  • Drizzle with Maple Syrup: Finish off your pie with a drizzle of pure maple syrup for a touch of sweetness and sophistication.
Milk Bar Pumpkin Pie Recipe

Milk Bar Pumpkin Pie Recipe

The warm spices fills your kitchen and the golden crust of your pie emerges from the oven, you’ll know that you’ve created something truly special with our Eggless Milk Bar Pumpkin Pie recipe
Prep Time 55 minutes
Cook Time 50 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • For the Crust:
  • Let’s start with the foundation of our pumpkin pie – the crust. A buttery flaky crust is essential for a perfect slice every time. Here’s what you’ll need:
  • All-purpose flour: Provides structure and texture to the crust.
  • Salt: Enhances the flavour and balances the sweetness of the filling.
  • Granulated sugar: Adds a touch of sweetness to the crust.
  • Vegan butter: Creates the flakiness and richness of the crust.
  • Ice water: Helps bind the dough together and keep it cold for optimal texture.
  • For the Filling:
  • The star of the show – the creamy pumpkin filling that’s rich in flavour and comforting in every bite. Here are the ingredients you’ll need:
  • Pumpkin puree: The heart and soul of the pie delivering that unmistakable pumpkin flavour.
  • Brown sugar: Adds sweetness and depth to the filling.
  • Cornstarch: Acts as a thickening agent
  • Coconut cream: Provides creaminess and a luxurious texture to the filling.
  • Vanilla extract: Enhances the flavour and aroma of the filling.
  • Ground cinnamon ginger, nutmeg, and cloves: The perfect blend of spices that infuse warmth and complexity into the filling.
  • Salt: Balances the sweetness and enhances the overall flavour profile.

Instructions
 

  • Mixing and Chilling the Dough:
  • Creating the perfect pie crust requires a delicate balance of ingredients and technique. Here’s how to achieve that flaky perfection:
  • In a large mixing bowl, combine the flour, salt, and sugar.
  • Add the cold vegan butter to the flour mixture and use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs.
  • Gradually add the ice water, one tablespoon at a time, and mix until the dough comes together.
  • Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to allow the gluten to relax and the dough to firm up.
  • Whisking Up the Filling:
  • Once the dough is chilling, it’s time to prepare the luscious pumpkin filling that will make your pie shine:
  • In a large mixing bowl, whisk together the pumpkin puree, brown sugar, cornstarch, coconut cream, vanilla extract, spices, and salt until smooth and well combined.
  • Adjust the spices to your taste preference, adding more cinnamon for warmth, ginger for a hint of spice, nutmeg for earthiness, and cloves for depth.
  • Assembling and Baking the Pie:
  • With the dough chilled and the filling ready, it’s time to bring everything together and bake up a masterpiece:
  • Preheat your oven to 375°F (190°C).
  • On a lightly floured surface, roll out the chilled pie dough into a circle slightly larger than your pie dish.
  • Carefully transfer the dough to the pie dish and gently press it into the bottom and sides of the dish.
  • Trim any excess dough and crimp the edges as desired for a decorative finish.
  • Pour the prepared pumpkin filling into the pie crust, spreading it evenly with a spatula.
  • Place the pie in the preheated oven and bake for 50-60 minutes, or until the crust is golden brown and the filling is set.
  • Remove the pie from the oven and let it cool completely before slicing and serving.
Keyword Milk Bar Pumpkin Pie Recipe

The Health Benefits: Milk Bar Pumpkin Pie Recipe

While indulging in a slice of Eggless Milk Bar Pumpkin Pie is a decadent treat, you’ll be happy to know that pumpkin offers some surprising health benefits:

(Milk Bar Pumpkin Pie Recipe)

  • Rich in Vitamin A: Pumpkin is packed with beta-carotene, a precursor to vitamin A, which supports eye health and immune function.
  • High in Fiber: Pumpkin is a good source of dietary fibre, which aids in digestion and promotes feelings of fullness.
  • Low in Calories: Despite its rich and creamy texture, pumpkin is relatively low in calories, making it a guilt-free dessert option when enjoyed in moderation.

Conclusion:

As the aroma of warm spices fills your kitchen and the golden crust of your pie emerges from the oven, you’ll know that you’ve created something truly special with our Eggless Milk Bar Pumpkin Pie recipe. Whether shared with loved ones around the table or savoured in peaceful solitude, each slice is a celebration of the joys of fall and the simple pleasures of homemade baking – all without the need for eggs.

FAQ: Milk Bar Pumpkin Pie Recipe

Q: Can I make this pie ahead of time?

Yes, you can prepare the pie crust and filling in advance and assemble the pie just before baking. Alternatively, you can bake the pie a day ahead and store it in the refrigerator, allowing the flavours to meld and intensify.

Q: Can I use store-bought pie crust instead of making my own?

While homemade pie crust adds a special touch to the recipe, you can certainly use store-bought pie crust if you’re short on time or prefer convenience. Just make sure to follow the package instructions for blind baking before adding the filling.

Q: Can I freeze leftover pie?

Yes, you can freeze leftover pumpkin pie for up to 1-2 months. Wrap the pie tightly in plastic wrap or aluminum foil and place it in an airtight container before freezing. Thaw the pie in the refrigerator overnight before serving.

(Milk Bar Pumpkin Pie Recipe)

With our comprehensive guide to Eggless Milk Bar Pumpkin Pie Recipe, you’re ready to embark on a delicious journey of fall flavours and homemade goodness – all without the need for eggs. Whether you’re a seasoned baker or a novice in the kitchen, our recipe is sure to inspire creativity and delight your taste buds. So gather your ingredients, preheat your oven, and get ready to bake up a storm of pumpkin perfection!

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