Vegan Pumpkin Pie
Dairy-Free, Gluten-Free, Guilt-Free
November is the preamble for December's food madness. There is no reason whatsoever we should start breaking the diet since now! Autumn has so many flavours and delicious things that I just had to find a way to have them without the guilt! This vegan pumpkin pie requires all natural ingredients, nothing canned or with conservatives, also does not require sugar so its healthier.
I hope you guys enjoy!
Ingredients:
Crust:
-2 cups rolled oats
-1/2 cup pitted dates
-1/3 cup almond butter
-1/8 tsp sea salt
-2 tbsp non-dairy milk (or more if needed to bring the crust together)
Filling:
-400 ml of fresh pumpkin puree
-3/4 or 1 cup of raw cashews soaked for at least 3 hours
-1/3 almond milk
-1/2 cup plus 1 tablespoon of maple syrup
-1 tablespoon of fresh lemon juice
-1 tablespoon of tapioca starch
-1 1/2 teaspoon of cinnamon
-1/4 teaspoon of ground nutmeg
-1/4 teaspoon of ground cloves (my boyfriend did not appreciate the strong flavour of cloves so use less if you might think its too much. I personally love it)
-1/2 teaspoon of pure vanilla extract
-1/4 teaspoon of salt
Preheat oven at 400F. Oil your pie plate.
On a food processor blend your oats with the dates and salt. Once theres a mass-like consistency, add the almond butter, and blend for 1 more minute. Add the milk until the dough is sticky. Then place it with your hands on your pie plate on a crust-like form. Make sure to cover the whole plate.
For the pumpkin mixture, place all the ingredients of the filling on the food processor. Pulse until smooth. Now place the mixture into the pie plate and with your spatula make sure its even. Bake for 10 minutes on 400F. Then reduce temperature to 350F and bake for 25 more minutes. It must be golden and still have a soft centre. It will not completely set until its cooled. So let cool (I let mine on the fridge overnight) and then serve,
Bon Appetit!
I got the recipe from this amazing blogger! I did make some tiny changes but overall, greatest vegan pumpkin pie recipe!