THE BEST VEGAN PUMPKIN PIE ❤️ The gluten-free, sugar-free pie you’ve bee…

EQUIPMENT

  • High Powered Blender
  • 9 inch Pie Plate

INGREDIENTS

CRUST

  • 2 cups almond flour
  • 3 tablespoons flax meal
  • ⅓ cup water
  • 1 tablespoon apple cider vinegar

FILLING

  • 1 ¾ cups mashed cooked pumpkin
  • 1 ⅓ cups deglet dates
  • ¾ cup soy milk unsweetened, or plant milk of your choice
  • ¼ cup arrowroot powder or corn starch
  • 2 ½ teaspoons pumpkin pie spice
  • 1 teaspoon vanilla

CASHEW CREAM

  • 1 cup cashews
  • 3 deglet dates
  • ½ – ¾ cups water
  • ½ teaspoon vanilla

INSTRUCTIONS

  • Before you start, soak the cashews and dates for the cashew cream in a bowl of water for at least 30 minutes.
  • Preheat oven to 350°F.
  • For the crust, mix the almond flour and flax together and add the vinegar and water slowly until it forms a ball.
  • Press this mixture into the bottom and sides of an 8 1/2 inch pie plate to form the crust.
  • Poke a few holes in the bottom with a fork.
  • Bake for 15 minutes.
  • Add the filling ingredients to a blender and blend until smooth.
  • Pour into the baked crust.
  • Bake for 45 minutes.
  • Pour the water off of the cashews and dates for the cashew cream.
  • Add all of the cashew cream ingredients to a blender and blend until smooth.
  • Let the pie cool.
  • Serve each slice of pie with a spoonful of the cashew cream on top.

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