Vegan Pumpkin Pie
A maple-sweetened Vegan Pumpkin Pie made with cashew cream and with a whole-wheat, coconut oil crust. Soy free, vegan, low-fat dessert recipe.
Servings: 8 servings
For the crust:
- 1 ¼ cup whole wheat pastry flour
- ¼ cup coconut oil naturally hardened at room temperature.
- ¼ tsp sea salt
- 2 tsp turbinado sugar
- Ice-cold water
For the pumpkin filling:
- 2 cups pumpkin puree
- ¼ cup raw cashews
- 1 cup water
- 2 tbsp cornstarch
- 1 cup maple syrup
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp pure vanilla extract
Make the crust:
Place the flour, sugar,and salt in a bowl and cut in the coconut oil with a fork, until it is evenly dispersed through the flour in small pieces
Add the water, a little at a time, mixing with the fork until the dough comes together in a bowl.
Wrap tightly in cling wrap and refrigerate for at least 15 minutes.
Make the filling:
Blitz the cashews in a blender with the water and cornstarch
In a bowl mix well the pumpkin puree, maple syrup, cashew paste, cinnamon, nutmeg and vanilla extract.
Assemble and bake the pie:
Preheat the oven to 425 degrees.
On a floured surface, roll out the pastry crust until you have a round that's slightly larger than your pie plate.
Transfer the crust to the pie plate and crimp the edges with your fingers or with a fork.
Pour in the filling.
Place the pie in the center rack of the oven and bake 10 minutes.
Lower the heat to 350 degrees and continue baking for 50-60 minutes or until the filling's set. A knife inserted into the center should come out clean.
Cool the pie thoroughly on a rack. Chill the pie if possible, before eating-- it tastes best that way and is easier to cut.
Serving: 1slice | Calories: 290kcal | Carbohydrates: 50g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Sodium: 82mg | Potassium: 311mg | Fiber: 4g | Sugar: 28g | Vitamin A: 9532IU | Vitamin C: 3mg | Calcium: 71mg | Iron: 2mg