![]() ![]() I decided to go all out and use pie crust cutters to create the most autumnal pie ever. The main difference is that I doubled the amount of pumpkin puree and added a spelt* crust. Last year I shared a few pumpkin pie variations and earlier this week I decided to retest the recipes and come up with a new and improved pie! Today’s Vegan Pumpkin Pie with a Decorative Spelt Crust is a slightly more refined (and way fancier) version of last year’s desserts. Bake it in the oven at 400☏ for around 15 minutes so that the sides are golden brown, and then remove the baking paper and pie weights, prick the bottom of the crust with a fork (to allow steam to escape and stop it from puffing up) and bake for a few more minutes until the bottom is lightly browned as well.įor heaps of great tips for blind baking a pie crust (blind baking just means without a filling), check out this great article from Sally’s Baking Addiction.It’s chilly, windy and the leaves are starting to change…pumpkin pie season is officially here!! Like my shirt? The new fall Rainbow Grocery List shirt just went on sale! Then top it with baking paper or foil and add the pie weights on top. You will also need to chill your pie crust in the freezer for at least 30 minutes. You will need at least 2 packs of these pie weights. It’s a little more tricky to pre-bake this pie crust because without the filling on top, it can shrink or puff up. And if your pie dish is smaller, then you’re definitely covered. The pie dish you can see in our photos is 9-inches round.
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