Where To Buy Vegan Pumpkin Pie – Who Sells Vegan Pumpkin Pie – Five Places To Buy Vegan Pumpkin Pie

Being vegan doesn’t mean you have to have to miss out on one of the best traditional desserts around the holidays. Additionally, you might not have enough time to make your own vegan pumpkin pie and just want to buy it from the store. That’s why we’ve found where to buy vegan pumpkin pies and come up with the list below! We highly recommend checking out the list below, but it is possible to buy vegan pumpkin pies from FreshDirect.com, UnrefinedBakery.com, Whole Foods, Star Seed Bakery, and RaisedGlutenFree.com to name just a few!

Vegan Pumpkin Pie By Fresh Direct – Vegan Pumpkin Pie By Fresh Direct

A great option that usually sells out quickly. As such, make sure to pick one up if available!

Vegan Pumpkin Pie By Unrefined Bakery – Vegan Pumpkin Pie By Unrefined Bakery

A little on the pricey side, but another delicious option! This vegan pumpkin pie by Unrefined Bakery makes for a great holiday treat the whole family will enjoy!

Vegan Pumpkin Pie By Whole Foods – Vegan Pumpkin Pie By Whole Foods

Whole Foods is a great option for where to buy vegan pumpkin pie. They can be sometimes hard to find, but during Thanksgiving, they are usually pretty commonplace.

Vegan Pumpkin Pie By Star Seed Bakery – Vegan Pumpkin Pie By Star Seed Bakery

Located in Rockaway, New Jersey, and further distributed Garden Spot Food Distributers, this makes for a great option to buy a vegan pumpkin pie if you live in New England!

Vegan Pumpkin Pie By Raised Gluten Free – Vegan Pumpkin Pie By Raised Gluten Free

Not only do they have a delicious vegan pumpkin pie for sale, all of their desserts are vegan friendly! They are definitely a great option if you’re looking for several different options!

We know this list is not all inclusive, so if you have any other recommendations please let us know!

Vegan Lemon Meringue Pie Recipe – The Best Vegan Lemon Meringue Pie Recipes – How To Make Vegan Lemon Meringue Pie

If you’re anything like us, we love sweets and vegan lemon meringue pie is no exception. With so many great recipes to try, it can be hard to narrow down which one you want to make. That’s why we have decided to do the hard work for you, and pick the best vegan lemon meringue pie recipes we could find! These are in no order, as they’re all delicious, but we hope you try them all!

Vegan Lemon Meringue Pie Recipe – Best Vegan Lemon Meringue Pie Recipe

This vegan lemon meringue pie is so good, you will definitely have to make it again. We, and our family, are so happy we found it, but the downside is we always want more!

Vegan Lemon Meringue Pie Recipe – Nora Cooks – Vegan Lemon Meringue Pie Recipe

This might be one of the best vegan summer desserts on the planet, and yes, that is an official ranking. Every bite of this vegan lemon meringue pie consists of light as a feather meringue, tangy lemon curd, and a buttery crust to die for! We’re so glad we found this recipe, and we know you will be too!

Vegan Lemon Meringue Pie With Aquafaba Recipe – Veganosity – Vegan Lemon Meringue Pie Recipe

It’s hard to believe something this good is made without eggs or an egg-free vegan meringue, but it is! Check this recipe out for how to make an absolutely delicious vegan lemon meringue pie everyone will enjoy!

Epic Vegan Lemon Meringue Pie Recipe – Addicted To Dates – Vegan Lemon Meringue Pie Recipe

With a fresh lemon curd filling, the most perfect meringue topping, and a crisp buttery shortcrust, this vegan lemon meringue pie is going to impress everyone you know! You will be the talk of the town after making this, we guarantee it.

Vegan Lemon Meringue Pie Recipe – Vegetarian Times – Vegan Lemon Meringue Pie Recipe

We’re going to be honest, this recipe had us at the moment they said to use a culinary torch. We’re so glad we stuck with it though, because this vegan lemon meringue pie recipe is amazing! Bonus points for flames/fire!

While this list is no way all encompassing, it is definitely an awesome starting point on your way to making delicious vegan lemon meringue pies! Please share with us if you make one, we’d love to see it!

Cheeseburger Pie Recipe

Prep: 10 mins – Cook: 55 mins – Total: 65 mins

INGREDIENTS

• 16 ounce bag shredded hash browns, frozen
• 1 tablespoon oil
• 2 teaspoons salt, dividied
• 1/2 teaspoon ground black pepper
• ½ cup milk
• 1 cup (5 ounces) finely diced butternut squash
• 1-1/4 teaspoon garlic powder, divided
• 1/4 teaspoon ground black pepper
• 3/4 cup (3 ounces) shredded sharp cheddar cheese
• 1 medium onion, very finely diced
• 1 lb. ground beef
• 2 tablespoons ketchup
• 1 tablespoon mustard
• 1 teaspoon cornstarch
• ½ cup beef broth

INSTRUCTIONS

To Make Potato Crust:

1. Preheat an oven to 400ºF.
2. Lightly oil a 9″ pie dish.
3. Pour frozen hash browns into the pie dish, and sprinkle with oil, 1 teaspoon of salt and pepper. Toss lightly to combine and then bake as is, in the lower rack for 20 minutes.
4. Remove from oven. Using a spoon, carefully form the pie crust by pushing the potatoes up the sides of the pie plate to form the edges. Then, using a spoon push down the potatoes on the bottom of the pie plate.
5. Return to the oven and bake for an additional 20 minutes, or until the potatoes are fully cooked through.

Make Butternut Squash Cheese Sauce:

1. Add milk, butternut squash, 1/4 teaspoon garlic powder and pepper to a small pot. Cook over medium low heat until the butternut squash is tender, about 10-12 minutes. Watch carefully so the mixture doesn’t boil over.
2. Carefully puree squash using an immersion blender or a stand blender (make sure to vent it, and return the mixture to the pot).
3. Add the cheese to the hot mixture and whisk together, until fully melted.

Cook Burger Meat:

1. Cook ground beef, over medium-high heat, until no longer pink.
2. Add onion, remaining 1 teaspoon salt, 1 teaspoon garlic powder, ketchup and mustard and continue to cook for 3 minutes.
3. Add in cornstarch and stir to combine. Deglaze the pan with the beef broth, and cook for an additional minute. Shut off heat and taste and adjust seasoning.

Assemble and Bake:

1. Transfer the ground beef mixture to the potato crust then pour over the cheese sauce. Smooth the top, and sprinkle with additional shredded cheddar, if desired.
2. Bake for 15 minutes, until cheese is melty.
3. Let cool for 5-10 minutes before serving. Serve with all of your favorite burger toppings such as lettuce, tomatoes, crispy bacon, pickles, ketchup and mustard.

This delicious recipe and photos were created by EveryDayPie.com, we simply shared it. Check them out for more great ideas!

Rocky Road Meringue Pie Recipe

Prep: 40 mins – Cook: 30 mins – Total: 70 mins

Ingredients

• 2/3 cup mini marshmallows, plus extra to decorate
• 1/4 cup red glace cherries
• 1/4 cup roasted salted peanuts, plus extra chopped peanuts, to decorate
• 3 egg whites
• 3/4 cup caster sugar
• 40g dark chocolate, melted, to decorate
• 1 tbsp shredded coconut, toasted
• Maraschino cherries, to serve
• Chocolate shortcrust pastry
• 1 1/2 cups plain flour
• 2 tbsp Dutch processed cocoa
• 2 tbsp caster sugar
• 150g butter, chilled, chopped
• Chocolate custard
• 2/3 cup custard powder
• 2 tsp Dutch processed cocoa
• 2 cups milk
• 150g dark chocolate, chopped

Directions

1. Make Chocolate shortcrust pastry: Preheat oven to 180C/160C fan-forced. Grease a 3cm-deep, 22.5cm (base) round loose-based fluted tart pan. Place on a baking tray. Place flour, cocoa and sugar in a food processor. Process until combined. Add butter. Process until fine crumbs. Add 2 1/2 tablespoons iced water. Process until pastry just comes together. Shape into a ball. Cover with plastic wrap. Refrigerate for 30 minutes.
2. Roll out pastry between two sheets of baking paper until 5mm-thick and large enough to fit the prepared tart pan. Line base and side of pan with pastry. Fold excess pastry over edges. Prick base with a fork. Refrigerate for 15 minutes. Line pastry case with baking paper. Fill with pastry weights or uncooked rice. Blind-bake for 15 minutes. Remove paper and weights. Bake for a further 15 minutes. Cool.
3. Meanwhile, make Chocolate custard Place custard powder and cocoa in a medium saucepan. Whisk until combined. Whisk in 1/3 of milk until smooth. Whisk in remaining milk. Cook, stirring for 5 minutes, over medium-high heat or until mixture boils and thickens. Remove from heat. Stir in chocolate. Stand for 5 minutes. Stir until smooth. Cover surface with plastic wrap. Set aside for 30 minutes to cool slightly.
4. Add marshmallows, cherries and peanuts to custard. Stir until combined. Using a small serrated knife, trim excess pastry from tart case. Carefully transfer tart case from pan to a serving plate and fill with custard. Level top with a spatula. Refrigerate for 1 hour or until set.
5. Using an electric mixer, beat egg whites and sugar on high for 8 to 10 minutes or until sugar has dissolved. Dollop mixture over custard. Using a spatula, make furrows in top. Using a blowtorch, brown meringue until top is golden (see note). Drizzle with melted chocolate. Decorate with extra marshmallows and peanuts. Sprinkle with coconut. Top with cherries. Serve.

This delicious recipe and photos were created by Taste.com.au, we simply shared it! Please check them out for more great ideas!

Fairy Bread Meringue Custard Pie Recipe

Prep: 30 mins – Cook: 75 mins – Total: 105 mins

Ingredients

• 340g (2 1/4 cups) plain flour
• 70g (1/3 cup) caster sugar
• 180g butter, chopped, chilled
• 1 egg
• 1 tbsp iced water
• 60g (1/2 cup) hundreds and thousands
• 12 mini meringues
• FOR THE CUSTARD
• 625ml (2 1/2 cups) milk
• 125ml (1/2 cup) thickened cream
• 2 tsp vanilla bean paste
• 4 egg yolks
• 155g (3/4 cup) caster sugar
• 70g (1/2 cup) cornflour
• 50g unsalted butter, chopped

Directions

1. Place flour, caster sugar and a pinch of salt in a food processor. Process until combined. Add butter. Process until mixture resembles fine crumbs. Add egg and water. Process until the dough just starts to come together. Turn pastry onto a lightly floured surface. Gather dough together. Shape into 2 discs. Wrap in plastic wrap. Place in the fridge for 30 minutes to rest.
2. Meanwhile, preheat oven to 180C/160C fan forced. Line a baking tray with baking paper. Grease a 3.5cm-deep, 24cm round pie dish. Use a lightly floured rolling pin to roll out the pastry on a lightly floured surface to a disc about 4mm thick. Sprinkle dough with hundreds and thousands. Use a rolling pin to gently press into surface. Invert pie tin and use as a guide to cut a 24cm disc from pastry. Cut disc into 12 even wedges. Remove excess dough and place wedges on prepared tray. Place in fridge until required. Roll out remaining pastry on a lightly floured surface to a disc about 4mm thick. Use pastry to line prepared pie dish. Trim excess. Use a fork to prick base. Place in fridge for 30 minutes to chill.
3. Place the dish on a baking tray. Line the pastry case with baking paper and fill with pastry weights or rice. Bake for 15 minutes. Remove the paper and the pastry weights or rice and bake for a further 10 minutes or until golden. Set aside to cool completely
4. To make the custard, bring the milk, thickened cream and vanilla to the boil in a saucepan over medium heat. Remove from heat. Use electric beaters to beat the yolks and sugar in a heatproof bowl until pale and creamy. Add the cornflour and whisk until combined. Slowly pour the milk mixture into the egg mixture, whisking continuously until smooth. Return the mixture to the saucepan and whisk over medium heat for 3-5 minutes or until the mixture boils and thickens. Remove from heat. Whisk in the butter.
5. Pour the custard into the cooled pastry case and smooth surface. Place foil around edge of the pastry to prevent burning. Bake for 20 minutes or until the custard is just set. Set aside to cool completely. Remove the pastry wedges from the fridge and bake for 15 minutes or until golden and crisp. Set aside to cool completely.
6. Arrange the meringues on top of the pie. Top with the pastry wedges to serve.

This delicious recipe and photos were created by Taste.com.au, we simply shared it! Check them out for more great ideas!

Blueberry Pie Recipe

Prep: 40 min. Bake: 35 min. + cooling

Ingredients

• Dough for double-crust pie

• CHEESE FILLING:
• 4 ounces reduced-fat cream cheese
• 1/2 cup confectioners’ sugar
• 1 tablespoon lemon juice
• 1 large egg yolk, room temperature
• BLUEBERRY FILLING:
• 1/2 cup plus 1 tablespoon sugar, divided
• 2 tablespoons all-purpose flour
• 1 tablespoon cornstarch
• 1/4 cup cold water
• 6 cups fresh or frozen blueberries, divided
• 2 tablespoons lemon juice
• 1 tablespoon minced fresh mint or 1 teaspoon dried mint
• 1 large egg white, beaten

Directions

1. On a floured surface, roll each dough disk to fit a 9-in. deep-dish cast-iron or other cast-iron skillet. Line skillet with bottom crust. Trim crust to 1/2 in. beyond edge of skillet; flute edges. Line unpricked crust with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 375°.
2. In a small bowl, beat the cream cheese, confectioners’ sugar and lemon juice until light and fluffy. Beat in egg yolk until blended. Spread into crust.
3. In a large saucepan, combine 1/2 cup sugar, flour and cornstarch; stir in water until smooth. Stir in 2 cups berries. Bring to a boil; cook and stir until thickened, 1-2 minutes. Cool slightly. Gently stir in the lemon juice, mint and remaining berries. Pour over cheese filling.
4. Cut decorative cutouts from remaining crust; arrange over filling, leaving center uncovered. Brush crust with egg white; sprinkle with remaining sugar.
5. Bake at 375° until crust is golden brown and filling is bubbly, 35-40 minutes. If necessary, cover edges with foil during the last 15 minutes to prevent overbrowning. Cool on a wire rack. Refrigerate leftovers.

This awesome recipe and photos were created by TasteOfHome.com, we just shared it! Check them out for more awesome ideas!