This Vegan Pumpkin Meringue Pie Is a New Staple in My Plant-Based Home
Of the many wonders that fall brings, comfort foods — especially pastries — rank highest on the list. Be it a flaky spiced apple hand pie or broiled candied sweet potatoes, the enticing flavors of allspice, cinnamon, and ginger are staples of the season that usually can't be missed — especially if you follow a plant-based lifestyle.
This Vegan Marshmallow Meringue Pumpkin Pie by A Whisk and Two Wands delivers in both flavor and ingredients, as it is free of animal byproducts such as dairy, eggs, and gelatin. With a sweet and salty crust, deliciously spiced pumpkin filling, and fluffy vegan marshmallow meringue topping, this pumpkin pie is a surefire hit for your next plant-based holiday meal.
这款由A Whick and Two Wands制作的素食棉花糖南瓜派风味和配料都很好，因为它不含乳制品、鸡蛋和明胶等动物副产品。这个南瓜派有甜又咸的外壳，美味的香料南瓜馅料，还有蓬松的素食棉花糖蛋白酥皮，这是你下一次植物性节日大餐的必备佳肴。
The crust is a delicious, crumbly combination of pretzels, brown sugar, and coconut oil.
The vegan pie filling replaces milk with any unsweetened, dairy-free alternative and is sweetened with natural coconut. The pumpkin spice flavor adds a delicious aroma when the filling is simmering on the stove, and the cornstarch gives it a thick, jiggly texture after a few minutes of bubbling.
The meringue is made using aquafaba (the liquid from a can of chickpeas — make sure yours is unseasoned!) and cornstarch, to which melted vegan marshmallows are added. In the original recipe, mini marshmallows are used in both vanilla and pumpkin flavors. In my kitchen, I used large vegan marshmallows in the flavor "vanilla." I found that the vegan marshmallows melted almost just as well as their gelatinous counterpart and just needed a little extra elbow grease in between microwave intervals to get them fully combined and melted.
After baking, make sure the pie is completely cooled before serving.