Vegan & GF Pumpkin Pie - Press, Pour & Bake

11/12/2018

Pumpkin Pie, an American classic that shows up around the holidays. Creamy, soft, sweet and delicious with hints of cinnamon, spice and everything nice. My friend Betty asked for a pumpkin pie for her daughter. I knew I had to make it taste really good. I used extra spices for more flavor to shine through and did splurge with some pure cane sugar to give it that caramelized color and sweetness. It's so delicious, the batter itself tastes amazing, then you bake it until golden and beautiful. I did touch the center of mine (don't do that!), other than that it's a lovely homemade pie. Get the recipe below.

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We served ours with chilled coconut cream on top and cinnamon acting as whipped cream, it was divine. We both thought it was absolutely delicious. Since it is a bit rich in sugar and fat, tread carefully my friends. I had to add extra movement and yoga classes after this baby. The flavors are delightful, it's so creamy, lush, and tastes like the holidays. I hope you love this Pumpkin Pie!!

Ingredients:

1 Oat or GF Pie Crust Recipe (increase coconut butter to 1/2 cup)

Filling:

2 Cups Pumpkin Puree (Homemade or Canned)
3 tsp Psyllium Husk
3/4 Cup Water
1 Cup Coconut Cream
3/4 Cup Pure Cane Sugar or Coconut Sugar
2 tsp Cinnamon
1/2 tsp ea: Salt, Ground Ginger, Ground Cloves
1/8 tsp Black Pepper
1/4 tsp Fresh Nutmeg
2 tsp Pure Vanilla Extract
1 Tbsp Starch of Choice

Peaceful Preparation:

Make the pie crust first by combining the ingredients in a food processor. Press the dough together, immediately press it into a greased pie dish and put it in the fridge while preheating the oven to 325°F and making the filling. Easy and effective.
Mix the psyllium husk and water together, set aside for 5 minutes for your "vegan eggs". Combine the filling ingredients in a food processor and process until smooth. Or you can combine the sugar, spices and starch together, and add the balance. Whisk until smooth or use a hand held mixer to process until smooth.
Pour into the chilled and unbaked pie crust. Bake in the preheated oven for 60 minutes or until desired consistency. It will cook as it cools from the hot dish. Cool to room temperature.
Cool in a fridge overnight. Slice and serve the next day with coconut cream/vegan whipped cream and cinnamon on top or as desired. Enjoy!! Feel free to freeze extras for future enjoyment.