Name: Vegan Apple Pie
Ingredients: 2 vegan pie crusts; 3 lbs. apples (peeled, cored, and chopped into large chunks); 2 + ½ Tbsp lemon juice; 1 cup cane sugar; 2 tsp ground cinnamon; ½ tsp nutmeg; ¼ tsp sea salt; ¼ cup vegan butter; ½ Tbsp vanilla extract; 1 + ½ Tbsp cornstarch; 1 + ½ Tbsp water

Vegan Pecan Pie

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Thank you Namely Marly for the recipe!

Ingredients

Vegan pie dough
5 Tbsp vegan butter
1 cup brown sugar
¾ cup corn syrup
4 Tbsp cornstarch
½ tsp salt
1 Tbsp rum
1 tsp vanilla
1 cup silken tofu
Coconut whipped cream
2 cups whole pecans toasted

Instructions

Preheat the oven to 350°F.
Roll the pie crust out to about ⅛ inch thickness and place it in a 9-inch pie pan. Crimp the edges and use a fork to prick the bottom of the crust several times. Bake for 20 minutes, or until it’s golden brown. Remove the pie from the oven and set it aside to cool.
Combine the vegan butter, brown sugar, corn syrup, and cornstarch in a saucepan. Stir and cook for about minute, then add salt, rum, and vanilla. Stir to combine.
Add the silken tofu to a food processor and pulse until it’s smooth. Add in the corn syrup mixture and pulse again until everything is combined. Add the pecans (reserving 20-50 for the top) and give them a few pulses to chop them roughly. Pour the filling into the pie shell. Arrange the reserved pecans on top of the filling.
Place a cookie sheet on the bottom of the rack of your oven and place your pie on the cookie sheet. Bake for about an hour, or until the edges of the pie are set. The center might be a bit jiggly. Remove it from the oven and allow it to cool before serving.

Find it online: https://shesafullonmonet.com/vegan-thanksgiving-pie-recipes/

Vegan Pecan Pie

Ingredients

Vegan pie dough

5 Tbsp vegan butter

1 cup brown sugar

¾ cup corn syrup

4 Tbsp cornstarch

½ tsp salt

1 Tbsp rum

1 tsp vanilla

1 cup silken tofu

Coconut whipped cream

2 cups whole pecans toasted

Instructions

Preheat the oven to 350°F.

Roll the pie crust out to about ⅛ inch thickness and place it in a 9-inch pie pan. Crimp the edges and use a fork to prick the bottom of the crust several times. Bake for 20 minutes, or until it’s golden brown. Remove the pie from the oven and set it aside to cool.

Combine the vegan butter, brown sugar, corn syrup, and cornstarch in a saucepan. Stir and cook for about minute, then add salt, rum, and vanilla. Stir to combine.

Place a cookie sheet on the bottom of the rack of your oven and place your pie on the cookie sheet. Bake for about an hour, or until the edges of the pie are set. The center might be a bit jiggly. Remove it from the oven and allow it to cool before serving.