Vegan Eats and Treats

Vegan Chess Pie and Pumpkin Pie! 

This is the perfect time of the year to start thinking about your holiday baking. Today I am providing you with two amazing pies! So delicious and a must have at any holiday gathering. These were my two favorite pies growing up, and I just had to veganism them! 

Ingredients

Pumpkin pie filling 

1 15oz can pumpkin purée 

3/4 cup cane sugar 

1/4 cup brown sugar 

3 flax eggs (3 Tbs milled flax seeds and 4 Tbs warm water) 

1 1/4 cup unsweetened dairy free milk 

3 tsp corn starch 

2 Tbs unbleached all purpose flour 

1 tsp cinnamon 

1/2 tsp pumpkin pie spice 

1 tsp vanilla 

Dash salt 

Vegan Chess pie 

2 cups cane sugar 

1/2 cup melted dairy free butter 

3 Tbs unbleached all purpose flour 

3 flax eggs (3 Tbs milled flax seeds and 4 Tbs warm water) 

1/2 cup unsweetened dairy free milk 

2 tsp rice vinegar (not rice wine) 

1 tsp vanilla 

1/4 cup yellow corn meal 

Pumpkin pie directions: 

1.Par bake crust on 370 degrees F. (I used a store bought lard free pie crust) Before going into the oven lightly cover with foil or parchment paper and place dry beans or pie weights in the middle of the pie crust.  Bake for 12 min. Remove pie weights and place crust to the side. 

2. In a medium sized bowl add in the pumpkin purée, cane sugar, and brown sugar. Whisk together. Prepare your flax eggs by combining the flax and water together and letting it sit for 2 min. Add the flax eggs into the bowl with the pumpkin and sugar. 

3. Separately combine the dairy free milk and corn starch and whisk until completely combined with no lumps. Pour mixture into the bowl with the pumpkin. Add in the flour, cinnamon, pumpkin pie spice, vanilla, and salt. Whisk all ingredients together. 

4. Turn temp down to 350 degrees F. 

Pours pie fillings into par cooked crust, place on a large baking sheet. Cook for 25 min.

5.Turn temp down one more time to 300 degrees and cook for another 40-50 min. (After 15 mins have passed cover edges of pie crust with foil, so the edges do not get too browned. Let the pie continue to cook for  the remaining time.) The pie should be set, a little jiggle directly in the center is fine. Let cool completely on a cooling rack in the pie pan. After completely cooled, cover and place in fridge to chill for at least 3 hours or over night is best. Enjoy with coconut whip cream, because what is pie without whip cream? 

Chess pie filling directions: 

1. In a medium bowl combine the cane sugar, melted dairy free butter, and flour. Whisk together. Prepare your flax eggs by combing the flax mill with water and letting it sit for 2 min. Whisk in the flax eggs. 

2. Combine the dairy free milk and rice vinegar and let sit for a few minutes. Add it into the sugar mixture in the medium bowl. Add the vanilla and corn meal, whisk together. 

3. Turn down to 350 degrees. Pour pie filling into par cooked crust, place on a large baking sheet. Cook for 25 min.

4. Turn temp down one more time to 300 degrees and cook for another 35 min. (15 min through the cooking time cover edges of pie with foil, so the edges do not get too browned, and continue to let the pie cook for the remaining 20 min.) The pies should be set. Let cool completely on a cooling rack in the pie pan. Cover and place in fridge to chill for at least 3 hours or over night is best. Enjoy!