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Perfect vegan pumpkin pie
This classic holiday dessert gets a plant-based makeover without sacrificing any of the creamy texture or warm spices that make pumpkin pie a beloved tradition. Using vegan cream cheese and potato starch creates a silky smooth filling that sets beautifully.
Traditional american pumpkin pie
Pumpkin pie is deeply woven into American cultural heritage, particularly around Thanksgiving. The tradition dates back to the early American colonists, though their version was quite different from what we enjoy today.
The Native Americans had been using pumpkins as a food source long before European settlers arrived. They would roast or boil pumpkin pieces and use them in various dishes. When the colonists arrived, they quickly adopted pumpkin as a food source, but the earliest “pumpkin pies” weren’t pies as we know them today.
Early colonial versions were made by hollowing out pumpkins, filling them with milk, honey, and spices, then roasting them in hot ashes. The first recipe resembling modern pumpkin pie appeared in an English cookbook in 1796, titled “American Cookery” by Amelia Simmons.
Some interesting traditional aspects of pumpkin pie
1. Thanksgiving Connection
It became a staple at Thanksgiving after Sarah Josepha Hale, editor of Godey’s Lady’s Book, campaigned for Thanksgiving to become a national holiday. By the late 1800s, pumpkin pie was firmly established as the essential Thanksgiving dessert.
2. Regional Variations
– New England: Often made with molasses and heavy cream
– Southern states: Sometimes includes bourbon
– Midwest: Often features a more heavily spiced filling
– Southwest: Sometimes incorporates local flavors like chile or pecans
3. Cultural Significance
Pumpkin pie is often the last dish prepared for Thanksgiving dinner. Many families have specific recipes passed down through generations. The phrase “as American as pumpkin pie” reflects its cultural importance. Some families hold pie-making gatherings before holidays.
4. Traditional Spices
The classic “pumpkin pie spice” blend emerged in the 1930s. Traditional spices include:
* Cinnamon
* Nutmeg
* Ginger
* Cloves
* Allspice
5. Modern Traditions
Pumpkin pie flavoring has become a fall sensation. The “PSL” (Pumpkin Spice Latte) phenomenon started in 2003. Many people now enjoy pumpkin pie-flavored products from September through November. Some families have started “pie for breakfast” traditions the day after Thanksgiving.
6. Superstitions and Folklore
Some early American settlers believed that pumpkin pie had medicinal properties. In New England, it was believed that the first cut of the pie should go to a guest. Some traditions say making a wish while cutting the first slice will bring good luck.
7. Harvesting Traditions
Many families maintain traditions of visiting pumpkin patches and some still grow their own pie pumpkins. Small “sugar pumpkins” are traditionally used for pies rather than large carving pumpkins.
8. Global Influence
While primarily American, pumpkin pie has influenced dessert traditions in:
* Canada (where it’s also a Thanksgiving staple)
* Britain (where it’s gaining popularity)
* Australia (where it’s often served as a winter dessert)
Today’s traditions continue to evolve, with many families adapting the classic recipe to accommodate:
– Dietary restrictions (gluten-free, vegan)
– Health preferences (reduced sugar, natural sweeteners)
– Cultural fusion (adding international spices or ingredients)
– Creative variations (chocolate swirl, streusel topping)
The endurance of pumpkin pie as a beloved tradition speaks to both its delicious taste and its powerful connection to family, gratitude, and celebration. While recipes and preparations may vary, its place at the holiday table remains secure, continuing to create memories for new generations.
Best Pumpkin Species for Making Soup
When it comes to making pumpkin soup, not all pumpkins are created equal. Some varieties are better suited for cooking due to their flavor profile, texture, and water content. Here’s a guide to the best pumpkin species for your soup:
1. Sugar Pumpkin (Cucurbita pepo)
Also known as pie pumpkins or sweet pumpkins, these are the gold standard for pumpkin soup.
- Characteristics: Small (2-4 kgs), round, with a sweet, fine-grained flesh
- Flavor: Rich and sweet with a smooth texture
- Best for: Traditional pumpkin soup recipes
2. Kabocha (Cucurbita maxima)
A Japanese variety that’s becoming increasingly popular in Western cuisine.
- Characteristics: Small to medium-sized, squat shape with dark green skin and orange flesh
- Flavor: Very sweet with a dry, fluffy texture similar to chestnuts
- Best for: Creamy soups with a naturally sweet flavor
3. Butternut Squash (Cucurbita moschata)
While technically a squash, butternut is often used interchangeably with pumpkin in soup recipes.
- Characteristics: Pear-shaped with a beige exterior and bright orange flesh
- Flavor: Sweet and nutty with a smooth texture
- Best for: Velvety soups with a rich, buttery flavor
4. Hokkaido Pumpkin (Cucurbita maxima)
Also known as Red Kuri squash, this variety is popular in Europe and Japan.
- Characteristics: Small, bright orange pumpkin with a hard skin
- Flavor: Sweet and nutty with a smooth texture
- Best for: Soups with a vibrant color and rich flavor
5. Jarrahdale (Cucurbita maxima)
An Australian heirloom variety that’s gaining popularity worldwide.
- Characteristics: Medium to large, flattened shape with blue-grey skin and bright orange flesh
- Flavor: Sweet and earthy with a smooth texture
- Best for: Soups with a unique color and robust flavor
6. Cinderella Pumpkin (Cucurbita maxima)
Also known as Rouge Vif d’Etampes, this French heirloom variety is named for its resemblance to Cinderella’s carriage.
- Characteristics: Large, flattened shape with deep orange skin and flesh
- Flavor: Sweet and mellow with a creamy texture
- Best for: Large batches of soup with a classic pumpkin flavor
Tips for Success
- Use cold ingredients for the crust to achieve flakiness
- If crust edges brown too quickly, cover with foil
- Test doneness by inserting knife 1 inch from edge – should come out clean
- Pie will continue to set as it cools
- Store in refrigerator for up to 5 days
Serving Suggestions
Serve chilled with:
- Coconut whipped cream
- Candied pecans
- Caramel sauce
- Vanilla non-dairy ice cream
This vegan pumpkin pie is perfect for holiday gatherings or anytime you’re craving a comforting autumn dessert. Even non-vegan guests will love this creamy, perfectly spiced pie!
Pumpkin pie
This classic holiday dessert gets a plant-based makeover without sacrificing any of the creamy texture or warm spices that make pumpkin pie a beloved tradition. Using vegan cream cheese and potato starch creates a silky smooth filling that sets beautifully.
Ainesosat
Base
- 3 3/4 dl gluten-free oatmeal
- 2 dl almond powder
- 2 tbsp maple syrup
- 1 dl vegetable oil
- about 1 dl of water
Filling
- 500 dl of ripe pumpkin
- 1/2 dl maple syrup
- 1/2 dl brown sugar
- 2 teaspoons of vanilla flavoring
- 1 1/2 dl vegan cream cheese
- 2 1/2 tbsp potato starch
- 2 teaspoons of cinnamon
- 1/2 tsp ground ginger
- a pinch of cloves and salt
Valmistus
- Peel and dice the pumpkin. Boil it in water for about 15 minutes until it is soft. Drain and puree with an immersion blender or blender. Cool down.
- Heat the oven to 175 degrees. Grease the pan with oil.
- Mix oat flour and almond flour in a bowl. Add the maple syrup and oil and mix well. Add water a little at a time until the dough is shapeable. Press the dough evenly on the bottom and sides of the pan.
- In another bowl, mix pumpkin puree, maple syrup, brown sugar, vanilla flavoring, cream cheese, potato flour and spices. Pour the mixture over the base and level the surface.
- Bake the pie on the middle level of the oven for about 45 minutes, or until the edges are colored and the filling has set.
- Enjoy vegan pumpkin pie on its own or with vanilla ice cream.