Pumpkin Pie (Vegan)

veganpie veganpiee

 

This recipe has been adapted from my previous pumpkin pie, as it was requested by quite a few of my vegan followers. Although I do not follow a vegan diet, I really enjoy a lot of vegan food and understand why many people choose a plant based approach as a way of life or healing. I truly believe that everyone is unique and what works for one person’s body doesn’t always work for another’s. Some recipes are difficult to make entirely vegan, but I saw this one as a challenge and something I wanted to create for all of my vegan followers who choose to still appreciate my own choices and follow my account.

I really hope you all enjoy this recipe and would love to see some photos of the recipe you have recreated!

 

Pumpkin Pie (Vegan)
 
Prep time
Cook time
Total time
 
Recipe type: vegan, gluten free, dairy free, paleo
Serves: 8
Ingredients
  • 1 tbsp ground flaxseeds
  • 3 tbsp cold water
  • 150g ground almonds
  • 2.5 tbsp maple syrup
  • 100g cashew nuts, soaked overnight
  • 1 cup pumpkin puree (either canned or pumpkin steamed and processed until smooth)
  • 5 medjool dates
  • 1 tsp ground mixed spice
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • A pinch of salt for both the pastry and the filling
Instructions
  1. Mix the water and flaxseeds and leave for half an hour until combined to create a flax egg
  2. Preheat the oven to 150 degrees celsius
  3. Line a push-up tart tin or a cake tin with baking paper and grease the sides with coconut oil
  4. Combine the flax egg with the ground almonds, half a tablespoon of the maple syrup and a pinch of salt until a ball of dough forms
  5. Roll the dough between two sheets of baking paper with a rolling pin until about 5mm thick
  6. Carefully transfer the dough to the tin and trim any excess
  7. Place the base into the oven and bake for approximately 30 minutes until crisp but not too browned
  8. Leave to cool, and once cool, run a sharp knife around the edge to ease the pastry away from the side of the tin
  9. In a processor, blend the cashews, pumpkin, dates, spices 2 tablespoons of the maple syrup and a pinch of salt until smooth
  10. Pour the mixture into the centre of the pastry and smooth the surface with the back of a spoon
  11. Refrigerate in the tin for at least three hours before removing from the tin and serving

 

2 Comments

  1. Jenna November 16, 2014

    This looks amazing and so simple to do! Can’t wait to give it a try!

    Reply
    • the clean diary November 16, 2014

      Thanks Jenna, I hope you love it!

      Reply

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