Author: Sharon

https://www.plantbasedrecipe.com/articles/simple-pie-crust-or-bar-crust-vegan-oil-free-low-fat/

Pie Crust Ingredients

• 1 cup dates pitted
• 1/2 cup rolled oats
• 1/2 cup nuts pecans, walnuts, almonds work well

Pie Crust Instructions

• Add all ingredients to a food processor or blender, and blend until mixture begins to form clumps. Pieces should hold together when pressed.
• Press into pie form or pan (8×8 or 8×6 inch glass pans work well, for example), then add the rest of your pie or bar on top.

Pumpkin Pie Ingredients

15 oz pure pumpkin canned pure pumpkin, not filling

2/3 cup raw cashews

1/3 cup plant-based milk cashew works well, unsweetened

1/2 cup maple syrup

1 Tbsp orange juice

1 tsp orange zest optional

1 Tbsp pumpkin pie spice find recipe here, or use store bought mix

1/2 tsp ground cloves

1 tsp ground ginger

1 tsp maple extract

1 Tbsp arrowroot powder

Pumpkin Pie Instructions

Pie crust recipe appears above. It can be pressed into a glass dish, and does not require any oil or grease prior to baking.

Preheat the oven to 400F while preparing the pumpkin filling.

Add the filling ingredients listed here into a food processor or blender, and mix until smooth and creamy.

Pour over the crust, and pop it in the oven for 10 minutes.

After 10 minutes, reduce heat to 350F and bake for another 20-25 minutes or until the top of the pie is slightly browned.

Chill in the fridge for an hour or more.

Top with aquafaba whip cream (recipe is below) and serve.

Notes

This recipe is inspired by Dreena Burton’s lovely pumpkin pie filling on Plant Powered Kitchen, with a couple adjustments to the flavorings I tend to make, and the process I use to make the pie.

Aquafaba Whip Cream

Ingredients/Instructions

1 can liquid from garbanzo or white beans

1/4 cup powdered sugar

2 Tbsp maple syrup

2 tsp vanilla pasteInstructions

Remove and reserve the liquid from the can of beans. Store the beans for later use.

Chill the liquid (aquafaba) in the fridge.

Combine the bean water (aquafaba), and all other ingredients in a bowl and whip at top speed for approximately 5-10 minutes, or until whipped to your preference. I used an electric whisk for this task.

Notes

Use only the liquid from the can of beans. This is called aquafaba.

Vanilla paste: Can substitute with vanilla extract.

This recipe does not work with a high powered blender, as it will heat the aquafaba up. A stand mixer works best for this recipe.

https://youtu.be/O_9utZqwemI?si=-4jL51RzvlNx6A6q

Pie Crust Ingredients

• 1 1/2 cup almond flour
• 2 tbsp maple syrup
• 1 tbsp water

Pumpkin Pie Filling Ingredients

• 1 cup pumpkin puree
• 1/2 cup baked and mashed sweet potato
• 1/4 cup maple syrup
• 1 tsp pumpkin pie spice

Instructions

1. Mix together the crust ingredients with a fork until well combined. It should be crumbly but stick together when pressed.
2. Spray your muffin pan with oil and place a strip of parchment paper in each for easy removal. Or line with paper liners.
3. Press the crust into the muffin tins, covering the bottom and sides evenly. Wetting your fingers can help if it is too sticky. You should have enough crust for 4 pie cups. Set aside.
4. Preheat the oven to 375F.
5. Blend the filing ingredients until smooth and creamy.
6. Pour into the crusts, and smooth the tops.
7. Bake for 30 minutes at 375F.
8. Cool then chill overnight (or at least 8 hours.
9. Enjoy! Keep in the fridge.

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Notes

For the brown rice flour crust option, mix 1.5 cups brown rice flour with 1/4 cup maple syrup and 4-6 tbsp water until the texture is crumbly but sticks together when pressed.

For a full size version, follow THIS recipe

(Notes for first recipe – fruit tarts)

FRUIT FILLING:

* Mascerate sliced fruit by adding 1 or 2 tablespoons of 4% gourmet balsamic vinegar (try californiabalsamic.com), or cook 6% vinegar on the stove until it reduces to thick syrup.
* Mix & let sit for an hour or so.

PIE CRUST:

* Preheat oven to 325 degrees
* Food process the rolled oats.
* Add spices:
– cinnamon
– powdered vanilla
* Then process deglet noor dates.
* Process until you are able to form balls (may need to add more dates).
* Form balls into flat disks, then bring up side (or use tart pans).
* Bake 5 minutes.