Put a veggie twist on holiday desserts | News, Sports, Jobs

FAMILY FEATURES – Savory desserts are a holiday staple, and the exciting, appetizing allure of new recipes can help elevate seasonal gatherings and create sweet memories. With nearly endless options for celebrating the season, adding a plant-based twist to traditional recipes offers everyone the opportunity to indulge in decadent treats.

In seasonal sweets like Burnt Pumpkin Pie and No-Bake Peanut Butter Chocolate Cheesecake, an option like Country Crock Vegetable 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 great to have on hand during the holiday baking season. It’s all the deliciousness of heavy cream, without the heaviness of dairy.

Visit CountryCrock.com for more delicious holiday dessert ideas.

Burnt pumpkin pie

Preparation time: 45 minutes

Cooking time: 1 hour

Servings: 8

Pastry :

1 1/2 cups all-purpose flour

1 teaspoon of sugar

1/4 tsp salt

8 tablespoons Country Crock Vegetable Butter, cold and cubed

2 tablespoons chilled vegetable shortening, cut into pieces

4 tablespoons of ice water

Pumpkin filling:

1/2 cup maple syrup

1 tablespoon of vanilla

1 can (15 ounces) pumpkin puree

1/4 cup coconut cream

1 cup Country Crock Vegetable Cream

1 cup brown sugar

1 teaspoon of cinnamon

1 teaspoon of ginger

1 teaspoon nutmeg

1/8 teaspoon ground cloves

1/2 teaspoon of salt

3 tablespoons cornstarch

3 tablespoons white granulated sugar

Whipped topping:

2 cups Country Crock Vegetable Cream, cold

1/4 cup powdered sugar

2 teaspoons vanilla extract

To make the pie crust: Preheat the oven to 350 degrees Fahrenheit.

In bowl of food processor, add flour, sugar and salt; impulse to combine. Add cold vegetable butter and shortening. Blend for about 10 seconds until it resembles coarse flour.

With the food processor running, add ice water. Process until mixture clumps together.

On a lightly floured surface, roll out the dough into a 14-inch circle. Transfer to a 9 inch pie dish. Lift the edges and allow the dough to drape around the dish. Cut leaving a 1 inch overhang. Fold the excess dough underneath and pinch the edges.

To make the pumpkin filling: In a medium saucepan over medium heat, add syrup and vanilla; reheat for about 2 minutes then remove from the heat and set aside.

In a large bowl, combine the syrup mixture, pumpkin, coconut cream, vegetable cream, brown sugar, cinnamon, ginger, nutmeg, cloves, salt and cornstarch; mix with a hand mixer until smooth. Pour the mixture into the pie crust.

Bake 1 hour. If crust starts to burn, cover edges with foil. The environment will always be turbulent.

Let cool at room temperature 30 minutes then cover and transfer to refrigerator to chill 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 prepare the whipped topping: Using an electric hand mixer or stand mixer, whip the vegetable cream, powdered sugar and vanilla over high heat until the mixture thickens and forms firm peaks.

Slice and serve with whipped topping.

No-Bake Chocolate Peanut Butter Cheesecake

Preparation time: 5-10 minutes

Cooking time: 5 minutes

Total duration: 6-7 hours

Servings: 8

Country Crock Vegetable Butter, for greasing


1 1/2 cups graham cracker crumbs

1/2 cup Country Crock Plant-Based Butter, melted


2 packages (8 ounces each) dairy-free cream cheese, at room temperature

1 cup peanut butter

1 tablespoon of vanilla extract

1/2 cup Country Crock Vegetable Cream

1 cup powdered sugar

Chocolate ganache:

1 stick Country Crock Vegetable Butter, cubed

1 cup semi-sweet chocolate chips

Grease a 9-inch pie pan with vegan butter; put aside.

To make the crust: in a medium bowl, combine graham cracker crumbs and melted vegan butter; mix well.

Add crust to greased pie dish and firmly press bottom and sides; refrigerate.

To make the filling: In the bowl of an electric mixer, beat the cream cheese until smooth and creamy.

Add powdered sugar; beat until completely incorporated.

Add peanut butter, vanilla extract and vegetable cream; Beat until smooth and creamy.

Pour filling into prepared crust and refrigerate 5-6 hours or overnight.

To make a chocolate ganache: In a skillet over medium heat, add the vegetable butter cubes and the chocolate; stir continuously.

Spread chocolate ganache evenly over cooled cheesecake. Refrigerate at least 1 hour before slicing and serving.

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