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Vegan Pumpkin Pie (Grain-Free and Nut-Free)

Posted Dec 17 2013 5:07am

This year we were in Australia for thanksgiving and while it’s not a holiday that I’ve ever celebrated, Philip certainly has had many years of enjoying time with family and friends and giving thanks. To help him have a little of the thanksgiving feeling here in Oz, I decided to have a few people over for a healthy, vegan thanksgiving dinner party. I have to say, I didn’t crank out my very best dishes, simply because I made some rookie mistakes that I know better than to do. I blame my busy day! ;)

What was amazing however was the dessert! I think it made up for the average quality of the rest of the meal. Inspired by a recipe I saw for a super healthy vegan, gluten-free pie crust, I decided to create my own version of a baked vegan pumpkin pie. I’d never made any type of pumpkin pie before so it was fun to play with a new recipe. I must say, the end result was so wonderful. I highly recommend this delicious recipe!

Vegan & Gluten-Free Pumpkin Pie

Ingredients:

(Crust recipe below is from here )

Dry Ingredients

  • 1/2 cup coconut flour
  • 1/4 tsp xantham
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
  • 3/4 cup baked sweet potato, mashed

Wet Ingredients

  • 1/2 cup coconut cream
  • 1 tbsp raw coconut oil, (or raw coconut butter)
  • 2 tbsp maple syrup, grade b
  • 1 tsp pure vanilla extract

Pie Filling:

  • 2.5 cups pumpkin puree (I roasted a Jap pumpkin and blended it into a puree)
  • 1/2 cup pure maple syrup
  • 1/4 cup full fat coconut cream (the cream only, not the milk)
  • 1 tbsp coconut oil
  • 1/4 tsp ginger powder
  • 1 tsp cinnamon
  • Pinch nutmeg
  • 1/2 tsp mixed spice/pumpkin pie spice
  • 1/2 tsp vanilla bean or 1 tsp vanilla extract
  • 1/4 cup arrowroot/tapioca flour
  • 1 tsp xantham gum

Directions:

  1. Wash and pierce the sweet potato and bake the pumpkin and sweet potato in oven at 180C/350F for about 1.5 hours or until soft. Let them cool.
  2. Mix the dry crust ingredients together in a bowl with the flesh from the sweet potato (no skin) once cooled. Mix together and knead a few times until it forms a dough.
  3. Mix the wet ingredients in another bowl and then add to the dry ingredients. Mix well.
  4. Place the crust dough in a pie dish and press onto the bottom and sides of the dish. Bake for 20 minutes or until it starts to firm up and become golden on the edges.
  5. Blend the baked pumpkin (or puree from a can) together with the other filling ingredients until smooth.
  6. Pour the filing into the crust once it has cooked. Bake the pie in the oven for 40 minutes then set aside to cool for at least one hour.
  7. Place in the fridge to let is set for 4-6 hours, or if you want it sooner, place in the freezer for 2 hours.
  8. Serve cold straight from the fridge or if taking it from the freezer, leave the pie at room temperature for 20 minutes before serving.

Serve with some coconut or cashew cream. So easy and totally delicious!!

What’s your favorite holiday recipe? Please share it below.

The post Vegan Pumpkin Pie (Grain-Free and Nut-Free) appeared first on Vimergy .

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