Then add the cornstarch, cinnamon, ginger, cloves, allspice, nutmeg, and salt and whisk until well combined. I’ve included par-baking instructions in the recipe notes below. If you are a stickler for an extra crispy bottom crust, then par-baking is the way to go.
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- I like to finish it off with a sprinkling of pumpkin seeds and some freshly ground black pepper.
- There’s more to sweet pumpkin recipes than pie.
- I’m the food lover and creator of Kristine’s Kitchen, a website dedicated to family-friendly, from scratch recipes.
- What takes this classic soup from good to great?
- They only need a few minutes to heat up in the curry sauce.
Mixing cornmeal with pumpkin puree and cream cheese keeps this cast iron cornbread super moist. Dipping a fork into these bars, you’ll discover a rich, creamy dessert on top of a crisp, gingersnap crust. From pastas to pizza to warming, flavorful fall soups, these savory ideas let pumpkin take the center stage. Try these healthy granola bars with pumpkin puree, oats, sunflower seeds, and wheat germ. “The zucchini was a great way to add veggies and fiber,” according to recipe creator goodeatin65, who says these muffins freeze well.
This lightly spiced vegan soup comes together in just half an hour, so it’s a great option for busy weeknights. One bite, and you’ll never go back to regular pumpkin pie daman game download again! Dulce de zapallo – a Latin American caramelized pumpkin that adds incredible depth to this cookie-crusted twist on the classic dessert. I updated the photos of this pumpkin pie in October 2024. Whisk together the pumpkin puree, eggs, brown sugar, heavy cream and milk. Sometimes when I blind bake/par-bake a pie crust, the edges of the crust shrink down.
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This pumpkin pie recipe makes the best pumpkin pie! If you try this vegan Indian pumpkin curry recipe, I’d love a comment and ★★★★★ recipe rating below. If you’ve bumped up the spice in your version of this Indian pumpkin curry, you could also top it with a dollop of unsweetened dairy-free yogurt.
Instant Pot Method
Optionally add a splash of coconut milk or broth if the sauce has thickened. If anything, this curry tastes even better on day two! I also sometimes serve curry alongside appetizer-style dishes like spring rolls. They only need a few minutes to heat up in the curry sauce.
Pumpkin Soup
Pumpkin soup is warming and welcoming from the first chill in the air to the last lingering cold days. I love it in quick breads, pie (of course!), and so much more. Pumpkin may very well be the most iconic and versatile fall ingredient.
I always get compliments when I use this recipe. I updated this post in October 2024 with new photos, more success tips and a step-by-step recipe video. My name is Michaela Vais, I’m a passionate food blogger, recipe developer, food photographer, and author of the cookbook Simple and Delicious Vegan. Your email address will not be published. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan – I love seeing them.
- Chill the pie crust in the refrigerator while you make the pumpkin filling.
- You can use my dulce de zapallo recipe to make a homemade pumpkin filling, or you can opt to use a canned pumpkin puree instead.
- This pie starts with my homemade all-butter pie crust, although you can use a store-bought crust if you’re short on time.
- Get the Spiced Pumpkin Soup recipe.
As with most curries, this creamy coconut pumpkin curry pairs well with naan bread and/or rice (basmati, white, jasmine rice, or brown rice – or quinoa). If you plan to use homemade pumpkin puree, you’ll first need to prepare that (read recipe notes for method). When combined with the creamy sauce, this pumpkin curry is super-rich, flavorful, and satisfying without being ‘heavy.’
Make the pie crust:
This means, along with enjoying creamy pumpkin pasta bake and pumpkin chocolate chip bread, I get to experiment with new hearty vegan pumpkin recipes like this Indian pumpkin curry. This sweet pumpkin recipe is smooth, creamy and spiced up with ginger and nutmeg. Our classic pumpkin pie gets even better paired with a creamy, dreamy, fall-inspired whipped cream.
I usually make this pie without par-baking the crust for ease, and it is delicious that way. I did a side by side taste test of this pie (1) without pre-baking the crust and (2) with par-baking (partially baking) the crust. So many have commented that it’s the best pumpkin pie they’ve ever tasted, and I hope you will agree!
Well, as much as I love silky smooth canned pumpkin puree, I wanted a bit of fresh pumpkin flavor. I’m the food lover and creator of Kristine’s Kitchen, a website dedicated to family-friendly, from scratch recipes. Plus, enjoy more recipes and weekly meal plans.
We paired spicy pumpkin cake with decadent chocolate cake layers, then topped the whole thing with a gooey chocolate drizzle. Get the Focaccia With Roasted Squash recipe. Get the Pumpkin Slab Pie recipe.
For more vegan curry inspiration, you may also like this hearty potato curry, sweet potato spinach curry, or even curried cauliflower casserole! Vegan curries are among my favorite Fall/Winter dishes, especially with options like eggplant chickpea curry, veggie pineapple coconut curry, and even Thai coconut curry soup. Pumpkin recipes don’t always have to start with a can. This pumpkin roll recipe may look complicated, but it’s actually a cinch to make. These pumpkin spice versions have just five ingredients and taste like a PSL cloud.
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Even with the homemade pie crust, you can have this pie ready to go in the oven in just about 30 minutes. This pie starts with my homemade all-butter pie crust, although you can use a store-bought crust if you’re short on time. This pumpkin pie is about as easy and delicious as it gets, even for beginning bakers. This pumpkin pie recipe has been my go-to for years, and many readers have come to love it as well.