Okay, so fall is my absolute favorite time of year, mostly because of all the yummy treats. And this year, I decided I was gonna try making some vegan autumn desserts. Let me tell you, it was a bit of an adventure!
First, Finding Recipes…
I started by, you know, hitting up the internet. I spent like, a whole afternoon just scrolling through blogs and websites, looking for stuff that sounded both delicious and doable. I’m no expert baker, so I needed recipes that weren’t too crazy complicated.
I ended up bookmarking a bunch, focusing on things with apples, pumpkins, and those warm, cozy spices like cinnamon and nutmeg.
Gathering Supplies
Next up, the grocery store. This was a bit of a challenge, honestly. Finding vegan substitutes for some ingredients took a little extra effort. I mean, regular butter and eggs? Easy. Vegan butter and egg replacers? Had to hunt around a bit!
I made sure to grab lots of fresh apples and a couple of those big sugar pumpkins. Plus, a whole mountain of spices. My cart smelled amazing, I’m not gonna lie.
The Baking Begins!
First up: Apple Crisp. This seemed like a good starting point. I peeled and sliced a ton of apples (my hand was cramping!), then mixed them with cinnamon, sugar, and a little lemon juice.
- Peel and slice apples.
- Mix with cinnamon, sugar, and lemon juice.
- The Topping!
For the topping, I used a recipe that called for oats, flour, vegan butter, and brown sugar. Getting the butter to crumble in just right was a little tricky, but I got there eventually. I popped it in the oven, and my whole place started smelling like autumn heaven.
Then: Pumpkin Pie. This one was a bit more intimidating. I roasted the pumpkins first, which took forever, but it was totally worth it. The smell of roasting pumpkin is just… chef’s kiss.
Once the pumpkin was roasted and cooled, I scooped out the flesh and blended it until it was super smooth. Then, I mixed it with all the usual pumpkin pie stuff – spices, sugar, and some coconut milk to make it creamy. For the crust, I cheated a little and used a store-bought vegan one. Hey, I’m not judging myself!
- Roast the pumpkin.
- Scoop and blend, very important!.
- Coconut milk added,wow!
Into the oven it went, and after what felt like an eternity, it was finally done. I let it cool completely before slicing into it (that was the hardest part!).
The Taste Test
Okay, so the moment of truth! The apple crisp was amazing. Warm, gooey, and the perfect balance of sweet and tart. The pumpkin pie was also a winner! Creamy, spicy, and just plain delicious. Honestly, I was pretty impressed with myself.
It was a lot of work, but totally worth it. I’ve got desserts for days now, and my apartment smells incredible. Plus, I learned a few new baking tricks along the way. Definitely going to be making these again next year!
