Brown Butter | Cooking | Desserts | Pies | Pumpkin | Thanksgiving
Vegan Brown Butter Pumpkin Pie
Hello & Happy Thursday!!
If there is one recipe that’s just so “me”, it’s classic pumpkin pie! I feel as though it’s one of those concepts that you either love it or hate it, I of course love it. Like countless others, I grew up always enjoying the store bought options and as you would imagine, everything is so much better homemade. From a distance a pumpkin pie sounds like the type of dessert that can’t be done vegan, but that can’t be further from the truth!
It’s literally just a handful of ingredients thrown together and poof, you have a fab pie!
This year I wanted to explore a modern variation of this classic pie. Lately I’ve been loving all the brown butter concepts as it just ads a depth to the favor that can’t compete. Some of you may be thinking, well what the heck is brown butter? It’s simply a cooking method to derive more flavor from butter in dishes. Cook it on medium heat, swirl it in the pan, let it brown a little and boom.. You have a magical butter flavor that resonates with just about anyone!
What’s fab about this recipe, is simply everything! It’s quick, easy, features staple ingredients, has rich notes of butter, that classic pumpkin flavor, requires minimal steps, you can make your own pie crust or just buy a ready made option, it’s perf for fall, can easily be made in bulk, and is hands down my favorite pie!
Whether you love all things pumpkin or you’re searching for a modern Thanksgiving desert, you have to try this new vegan Brown Butter Pumpkin Pie!!
Why this recipe is great:
Easy
Affordable
Notes of butter
Fun
Modern
Perfect for Thanksgiving
Great for entertaining
Non vegan approved
[tasty-recipe id=”58338″]
Can garbanzo flour be substitued for the white flour in the matcha pancakes
Hi Gloria! You could perhaps try. However I found that this recipe was very sensitive since it didn’t incorporate eggs like the classic recipe. I have previously used chickpea flour in only a handful recipes because it leaves a hint of chickpea flavor when used.
I’m tryinf this but the batter didn’t come out in liquid. Totally not pour-able ?
If the bater is taking on a thicker consistency I would add more milk and more flour if it’s too liquidy to find the right balance.
are we able to do this with regualer sugar?
Hi Kyle, Absolutely! I’m going to be remaking this recipe soon! I love a good crepe cake!