Creamy, rich, and more exciting than the traditional pumpkin pie, this chai-infused recipe will make your mouth water. Topped with maple whipped cream, you'll go back for seconds (and thirds!) of ...

The pumpkin puree can affect the consistency of your pumpkin pie filling. If it looks watery, place it in a strainer over the sink for at least 30 minutes before use.

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Method: Beat the egg yolks in a bowl that can hold at least four cups, set aside. In a small saucepan over medium heat, whisk sugar and water together until the sugar dissolves. Let it bubble over ...

2. Vegan Apple Pie This classic apple number is (perhaps shockingly?) minimalist — the filling's just apples, sugar, pumpkin pie spice, cornstarch, and a little pinch of salt.

When ready to make the pie, set one disc out at room temperature for 15 minutes to soften slightly. On a floured surface, roll out dough into a (10- to 11-inch) circle and carefully transfer to a ...

Pretzel Crust: 1 1/2 cups pretzel crumbs 1/2 cup coconut oil or vegan butter, melted 1/4 cup coconut palm sugar Pumpkin Pie Filling: 1 cup pumpkin puree, not pumpkin pie filling 1 2/3 cups ...

For those with specific dietary restrictions like gluten intolerance or a plant-based diet, Thanksgiving pies are traditionally a no-no. But there are now several bakeries in L.A. which have top ...

This is the pumpkin pie I've made multiple times now, and it goes fast. I adapt The Minimalist Baker's raw pumpkin pie pie recipe based on a happy accident: I make and half-bake a regular flour ...