Vegan Pumpkin Pie

The days of pumpkin are continuing!

It may still feel like summer outside but I have got that fall feeling and smell inside. I just love the scent of autumn and there are so many things that I love about this season, but my very favorite thing is that I can have all the pumpkin my heart craves.

‘Tis the season for pumpkin pie, so I baked one! This is the very first I’ve ever made, so I was over the moon with the final result. Don’t be surprised if my Instagram turns orange these days.

This pumpkin pie is so yummy! Plus so super healthy you can eat it for breakfast (really!). It’s also super easy to make because who has time for complicated recipes?!

VEGAN PUMPKIN PIE

  • Servings: 1 pie
  • Difficulty: easy
  • Print

Ingredients

For the crust:

  • 100 grams of Bob’s Red Mill buckwheat flour
  • 100 grams pecans or walnuts
  • 2 tbsp coconut oil
  • 3 tbsp maple syrup
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 3 tbsp ground flax
  • 1/8 tsp salt
  • 1/4 tsp baking soda

For the filling:

  • 1 1/2 cup of full coconut milk or unsweetened almond milk
  • 1 can of pumpkin purée
  • 3 tbsp maple syrup
  • 1 tbs coconut oil
  • 2 tbsp psyllium Bob’s Red Mill powder
  • 1 tbs pure vanilla extract
  • 1 ts cinnamon
  • 1/4 ts nutmeg
  • 1/4 ts ground ginger
  • pinch of salt

Directions

  1. Preheat oven to 350 F/175C degrees
  2. Mix crust ingredients in a food processor and blend until dough forms into a ball
  3. Press buckwheat/pecan crust into lightly greased pie pan
  4. Bake for 10 minutes
  5. Mix together pie filling ingredients.The pour into pie crust
  6. Increase temperature of oven to 200 Celsius degrees and bake the pie for about 50 min. If it starts turning brown-ish cover it with foil to prevent excessive browning. Mine is brown because of the buckwheat flour, it’s not burned(I just felt the need to say that)
  7. Bake until the center of the pie is set and toothpick inserted comes out clean
  8. Cut the cheesecake into slices and serve immediately.
  9. Let it cool before serving(best served cold) and serve with coconut whipped cream


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