Pumpkin Pie



Celebrate the holidays without compromising your health! This vegan, gluten-free Pumpkin Pie up-levels your traditional recipe in nutrition and taste! It's simple to make, and uses wholesome & fresh ingredients. It will complete any holiday feast and leave you thankful.


Vegan I Gluten Free


Serves: 6-8

Time: 1 hour + setting time


Crust

1 1/2 cups roasted almonds

1 cup oats

1 cup freshly grated coconut

1/2 cup dried unsweetened coconut shreds

2 tbsp. coconut blossom sugar (or coconut sugar)

2 tsp. cinnamon

1/2 tsp. salt

1/4 cup maple syrup / honey

1 tbsp. coconut oil

1/4 cup water + more as needed


Filling

2 cups steamed pumpkin

1/2 cup coconut milk

1 tsp. cinnamon

1/2 tsp. ground nutmeg

1/2 tsp. ground clove

1/2 tsp. salt

2 tbsp. maple syrup or honey

3 tbsp. tapioca powder


Frosting

Meat of 2 young coconuts

8-10 dates, pitted and chopped

1/2 tsp. cinnamon

Coconut milk as needed


Toppings

Unsweetened coconut shreds

Dark chocolate chips



Preheat the oven to 350F and line a pie pan with reusable baking paper (or grease the inside of the pan with coconut oil). Set aside.


To make the crust, add the almonds to the blender and pulse several times until the nuts start to break down into small pieces. Next, add the oats and pulse a few more times. Add the remaining dry crust ingredients and pulse to combine. You may need to stop and scrape down the sides of the blender. The mixture should be in small crumbly pieces.


Transfer the mixture from the blender into a mixing bowl. Add the liquid sweetener, coconut oil, and water as needed, 1 tbsp. at a time - stir well. When the mixture is slightly sticky and able to shape, place it in the pie pan and begin to evenly press it into place. Use the palm of your hand or a spatula to gently make an even layer along the bottom. Press the sides slightly higher than the center to form a crust.


Bake the crust for 15-20 minutes, until golden brown.


Prepare the filling while the crust bakes. Place all the filling ingredients, except the tapioca powder, into the blender. Mix on medium speed until smooth and creamy. Last, add the tapioca and pulse to incorporate. Taste to adjust spices or sweetness.


Once the crust is pre-baked, remove it from the oven. Let it rest 3-5 minutes, then pour the filling into the center. Use a spatula to make a smooth, even top layer. Return the pie to the oven for 20-25 minutes, until the top is golden brown.


Let the pie cool at room temperature for 30 minutes, then place it in the fridge to set for 2+ hours.


To make the frosting, add all ingredients to the blender and mix on medium speed until mostly smooth. Adjust consistency of your icing with more/less liquid.


When the pie has set, use a sharp knife to make even slices. Decorate with frosting and your favorite toppings.


Enjoy cold or slightly reheat if desired.


Store left overs 2-3 days in the fridge.



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