November 13, 2015

Pumpkin Pie - Vegan - Gluten Free

I only discovered how good pumpkin pie was as an adult, when chatting to some American friends online.  It became a fast favourite, so I had to create a vegan, gluten free recipe I could indulge in! I use butternut squash since it is the sweetest of the pumpkins and really easy to buy year round. This recipe is packed with vitamins, minerals and protein, as well as being delicious!

First off, get that pumpkin cooked! A little hint, bake your pumpkin in the oven for about 30 minutes, it should be soft but not squishy, the skin will peel right off, and you can chop it up no hassles!


Biscuit Base

Note -  I rinse the pecan nuts in warm water to get rid of the bitter taste before I use

1/3 cup coconut flour
1/2 cup raw pecans 
1/2 cup raw cashews
Pinch of Himalayan salt
8 dried dates (can be soaked for 30 mins to soften)
splash of vanilla extract

Blitz the nuts in your food processor until they look like flour, and then add all the ingredients together, and press into 25 cm pie dish

Pre bake base for approximately 15 mins at 180C or until it's just stating to brown up.

Leave and make the pie filling

Pumpkin filling

1 medium baked butternut pumpkin, approx 2 cups pumpkin.
1 TSP cinnamon
1/2 TSP nutmeg
1/2 TSP ground cloves
3 tablespoons tapioca flour
 4 tablespoons maple syrup
1 cup thick coconut cream)
Pinch salt
1tsp vanilla bean extract 

So easy with my amazing Breville food processor! Love it!

Blend all this together in your food processor.  Pour into pie base, and bake at 160C for approx 30 minutes, this will differ according to how runny your mix is to begin with. Don't worry if it is a little soft when warm, it will set further when cooled.

And try to not eat the whole thing in a day....try!!   LOL!!

Enjoy!! x Sarah

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