Put a Plant-Based Twist on Holiday Baking
Flavorful desserts are a staple of the holidays and the exciting, appetizing allure of new recipes can help elevate seasonal gatherings and create sweet memories. With near-endless options for celebrating the season, putting a plant-based twist on traditional recipes offers everyone the opportunity to indulge in decadent treats.
In seasonal sweets like Brulee Pumpkin Pie and No-Bake Chocolate Peanut Butter Cheesecake, an option like Country Crock Plant Cream can be used as a dairy-free substitute for heavy whipping cream. With 29% less saturated fat than dairy-heavy whipping cream, it's an easy 1:1 swap and is also soy-free, certified plant-based, and 100% vegan, making it ideal to have on hand during the holiday baking season. It's all of the deliciousness of heavy cream, with none of the heaviness of dairy.
Visit CountryCrock.com for more delectable holiday dessert ideas.
Brulee Pumpkin Pie
Prep time: 45 minutes
Cook time: 1 hour
Servings: 8
Pie Crust:
1 1/2 cups all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
8 tablespoons Country Crock Plant Butter, cold and cut into cubes
2 tablespoons chilled vegetable shortening, cut into pieces
4 tablespoons ice water
Pumpkin Filling:
1/2 cup maple syrup
1 tablespoon vanilla
1 can (15 ounces) pumpkin puree
1/4 cup coconut cream
1 cup Country Crock Plant Cream
1 cup brown sugar
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon nutmeg
1/8 teaspoon ground clove
1/2 teaspoon salt
3 tablespoons cornstarch
3 tablespoons white granulated sugar
Whipped Topping:
2 cups Country Crock Plant Cream, chilled
1/4 cup powdered sugar
2 teaspoons vanilla extract
To make pie crust: Preheat oven to 350 F.
In a bowl of a food processor, add flour, sugar, and salt; pulse to combine. Add cold plant butter and shortening. Process for about 10 seconds until it looks like a coarse meal.
With the food processor running, add ice water. Process until the mixture clumps together.
On a lightly floured surface, roll the dough into a 14-inch circle. Transfer to a 9-inch pie dish. Lift edges and allow dough to drape into a dish. Trim, leaving 1-inch overhang. Fold the excess dough under and crimp the edges.
To make pumpkin filling:
In a medium saucepan over medium heat, add syrup and vanilla; warm for about 2 minutes then remove from heat and set aside.
In a large bowl, combine syrup mixture, pumpkin, coconut cream, plant cream, brown sugar, cinnamon, ginger, nutmeg, clove, salt, and cornstarch; blend with hand mixer until smooth. Pour mixture into pie crust.
Bake for 1 hour. If the crust starts to burn, cover the edges with aluminum foil. The middle will still be jiggly.
Cool at room temperature for 30 minutes then cover and transfer to the refrigerator to chill for at least 5 hours or overnight.
Before serving, sprinkle the pie with white sugar and, using a kitchen torch, brelee until the sugar is melted and dark brown.
To make whipped topping:
Using an electric hand mixer or stand mixer, whisk plant cream, powdered sugar, and vanilla on high until the mixture thickens and stiff peaks form.
Slice and serve with whipped topping.
No-Bake Chocolate Peanut Butter Cheesecake
Prep time: 5-10 minutes
Cook time: 5 minutes
Total time: 6-7 hours
Servings: 8
Country Crock Plant Butter, for greasing
Crust:
1 1/2 cups graham cracker crumbs
1/2 cup Country Crock Plant Butter, melted
Filling:
2 packages (8 ounces each) of dairy-free cream cheese, at room temperature
1 cup peanut butter
1 tablespoon vanilla extract
1/2 cup Country Crock Plant Cream
1 cup powdered sugar
Chocolate Ganache:
1 stick Country Crock Plant Butter, cubed
1 cup semi-sweet chocolate chips
Grease a 9-inch pie dish with plant butter; set aside.
To make the crust:
In a medium bowl, combine graham cracker crumbs and melted plant butter; mix thoroughly.
Add crust to greased pie dish and press firmly to bottom and sides; refrigerate.
To make the filling:
In a bowl of an electric mixer, beat cream cheese until smooth and creamy.
Add powdered sugar; beat until fully incorporated.
Add peanut butter, vanilla extract, and plant cream; beat until smooth and creamy.
Pour filling into prepared crust and refrigerate for 5-6 hours or overnight.
To make chocolate ganache:
In a pan over medium heat, add plant butter cubes and chocolate; stir continuously. Spread the chocolate ganache evenly on top of the chilled cheesecake. Refrigerate at least 1 hour before slicing and serving.
