Go Back
–+ servings
Vegan Thanksgiving pithiviers

Vegan Thanksgiving Pithiviers: Warm, Comforting Festive Pies

Delicious Vegan Thanksgiving Pithiviers filled with butternut squash, shallots, and spinach make a perfect addition to your holiday spread.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 4 pithiviers
Course: Dinner
Cuisine: Vegan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 3 cups diced butternut squash can substitute with sweet potato or other dense pumpkins
  • 1 cup chopped shallots yellow or red onions can substitute
  • 2 cloves minced garlic
  • 1 teaspoon thyme use dried thyme if fresh isn't available
  • Salt to taste
  • Black pepper to taste
  • 2 cups spinach can substitute with other leafy greens like kale
  • 1 pinch nutmeg for flavoring
  • 2 tablespoons olive oil can substitute with any vegetable oil
Pastry
  • 1 sheet vegan puff pastry ensure to choose a vegan brand (e.g., Jus-Rol)
  • 1 cup breadcrumb gluten-free breadcrumbs work just as well
Topping
  • 1/2 cup chopped pecans can substitute with walnuts or omit for nut-free options
  • 1 tablespoon plant milk for glazing

Equipment

  • Large Skillet
  • Rolling Pin
  • Baking sheet
  • Parchment paper
  • Brush

Method
 

Preparation
  1. In a large skillet, heat 2 tablespoons of olive oil over medium heat.
  2. Sauté 1 cup of chopped shallots and 2 minced garlic cloves until fragrant and tender, about 4–5 minutes.
  3. Incorporate 3 cups of diced butternut squash, 1 teaspoon of thyme, and salt and pepper to taste.
  4. Cook for 10–12 minutes until the squash is soft.
  5. Stir in 2 cups of spinach until it wilts, then sprinkle in a pinch of nutmeg before removing from heat to cool.
Assembly and Baking
  1. Preheat your oven to 200°C (400°F).
  2. Roll out 1 sheet of vegan puff pastry to about 1/8 inch thick and cut into 4–5 circles, approximately 6 inches in diameter.
  3. Place a generous spoonful of the prepared filling in the center of each circle, followed by a tablespoon of breadcrumbs and 2 tablespoons of chopped pecans.
  4. Fold the pastry over the filling and press the edges to seal.
  5. Transfer the assembled Vegan Thanksgiving Pithiviers onto a parchment-lined baking sheet.
  6. Brush a layer of plant milk on top and bake for 30 minutes or until the pastry is puffed and golden brown.
Serving
  1. Allow the Vegan Thanksgiving Pithiviers to cool for about 5–10 minutes before serving.
  2. Enjoy these flaky, comforting bites as they become the star of your Thanksgiving feast!

Nutrition

Serving: 1pithivierCalories: 300kcalCarbohydrates: 35gProtein: 5gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 5gSodium: 400mgPotassium: 300mgFiber: 4gSugar: 5gVitamin A: 2100IUVitamin C: 25mgCalcium: 50mgIron: 2mg

Notes

Ensure to let the pithiviers cool before serving to enhance their flavors and make them easier to enjoy.

Tried this recipe?

Let us know how it was!