Featured > RECIPE: Vegan Pumpkin Pie with Chia & Nut Crumble Crust, Last Updated on November 22, 2018 by Natural Nate. :)I pressed it into pie pan ,thick, and put rest in another container for later use, yes makes enough for 2 pies, ( I think) I then found a recipe with can pumpkin cornstarch , sweet potato, spices 3/4 cup ground nut … Combine all the crust ingredients … 2 Tbsp raw chia seed oil (Pure Organic Foods) NOTE: If desired, you may put the dough between 2 pieces of unbleached parchment paper (or eco-friendly wax paper) then, using a rolling pin, roll the dough into a 10-inch round before placing it in the prepared pie plate. Cook Time 35 minutes 1/2 cup pecan halves A baked vegan pumpkin pie that's creamy and rich with a gingerbread-flavored nut and graham cracker crust. No-Bake Vegan Strawberry Shortcake by Nava Atlas, Roasted Cauliflower Cutlets with Lemon-Caper Sauce. 4. (It will firm up more when chilled) Covered tightly and stored in the refrigerator, leftover pie will keep about 2 days. I lightened it up in photo editing but I think the switch to coconut milk will also help with the coloring as oat milk can tend to brown a bit in baking. Mix the dry ingredients in a medium-sized bowl. It starts with a no-bake, completely natural, vegan, and gluten-free crust made from dates, nuts, oats, and pumpkin pie spice. ½ cup organic raw walnuts 1 tablespoon maple syrup Though I'm no expert on nut-free recipes (I use nuts pretty often), just three easy swaps can make this vegan pumpkin pie nut-free, too! It's perfect for making sweet and savoury pies. Whisk the egg and add the chopped pecans, maple … Spray a 9-inch pie plate with cooking spray and press the crust mixture into the bottom and up the sides of the pie plate. 2 cups organic pumpkin puree ¾ cup organic date sugar (Date Lady) CRUST 2 tsp pumpkin pie spice, 1. Add all ingredients, except for the cornstarch and dates, into a large pot. Next comes the filling: A … I kid you not. 7. To make the crust, put the dates, pecans, and oats in a high-performance blending appliance and process until the mixture forms a dough. 3. Place the pie on a wire rack to cool completely. ⅛ teaspoon sea salt, TOPPING This pie pairs perfectly with my Nut-Free Egg-Free Pie Crust which is also 100% vegan. Taste and add more maple syrup if a sweeter flavor is desired. In the meantime, whisk the Almond Flour, Tapioca … If you are serving the pie chilled, cool, then cover it with foil and place it in the refrigerator for 3 to 24 hours before serving. This all Vegan Pumpkin Pie recipe is full of nutrition and taste!. ... Celebration Pot Pie with Pumpkin Biscuit Crust. Put all of the ingredients in a blender and process until smooth. ½ Tbsp organic date syrup (Date Lady) Ive made vegan pumpkin pie before but usually with a store bought crust. As I’ve frequently found, I needed to add more tablespoons of water than the recipe states to the crust… Combine all of the crust ingredients. 1/4 cup (55 g) raw or light brown sugar. 2 Tbsp chia seeds (Pure Organic Foods) Put it together and bake. Let’s call him “Jason”. An easy almond … The crust may brown rather quickly depending on the … Pumpkin Pie Filling: To a large bowl add pumpkin puree, coconut milk, pumpkin pie spice, salt and cornstarch. You'll love it. 25 Delicious Chia Seed Pudding Recipes Made With Chia Seeds (Vegan and Gluten Free). Nothing stated or posted on this site or available through any services are intended to be, and must not be taken to be, the practice of medical or counseling care. 2 tsp pumpkin pie spice (1.5 tsp cinnamon, a good dash of nutmeg, all spice, ginger) 1/4 cup (80.5 g) maple syrup. You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. amzn_assoc_search_bar = "true"; Using a hand mixer on medium speed, blend for one minute. Content written on this site is not intended to provide medical advice, diagnosis or treatment. I just made the rustic GF pie crust and classic pumpkin filling for Thanksgiving. The Most Perfect Vegan Pumpkin Pie Recipe Ever! amzn_assoc_marketplace = "amazon"; Bake until … 2 cups organic raw almonds For the Crust: 2 Tbsp chia seeds (Pure Organic Foods) 2 Tbsp raw chia seed oil (Pure Organic Foods) 2 cups organic raw almonds ½ cup organic raw walnuts Yes, I’ve created a nut-free, egg-free, vegan pie crust recipe for family and friends food allergies. Preheat the oven to 375 degrees Fahrenheit. For purposes of this agreement, the practice of medicine and counseling includes, without limitation, psychiatry, psychology, psychotherapy, or providing health care treatment, instructions, diagnosis, prognosis or advice.© OrganicVeganSuperfoods.com, RECIPE: Vegan Pumpkin Pie with Chia & Nut Crumble Crust, 10+ Chia Fresca Recipes and Why This Chia Seed Drink Is Remarkable For Hydration, 15 Chia Seed Drink Recipes (Vegan and Gluten-Free! Crusts made with graham or cookie crusts, fillings with silken tofu or chocolate, the list goes on.. Sign Up / Log In My Feed Articles Meal Planner New Pantry-Ready Recipes New Browse Yummly Pro Guided Recipes Christmas New New Year's Eve … ⅔ cup brown sugar or maple sugar Ingredientseval(ez_write_tag([[300,250],'organicvegansuperfoods_com-banner-1','ezslot_4',110,'0','0'])); Result In a medium-large bowl whisk together all of the filling ingredients. Spoon about 3 tablespoons into each crust. In a spice grinder or high powered blender, grind the whole chia seeds for the filling for 1-2 minutes, until finely ground Thanksgiving in the USA is celebrated on the 4th … Preheat the oven to 350F. Cook Time 35 mins. Bake for 20-25 minutes and set … Jazzy Vegetarian Subscription TV for Everyone! The key to this super-tasty version of vegan pumpkin pie is the cashew cream. NOTE: If you are serving the pie warm, let it stand it at room temperature for 45 minutes to 1 hour before serving (pie will be a bit soft if served warm). The flavor and texture of the pie crust was great. Oat milk and vegan butter keep it dairy free. Serve with Vegan Bourbon Vanilla Whipped “Cream" Topping (recipe below) for a festive flair! Total Time 1 hour 5 minutes + cooling time, eval(ez_write_tag([[250,250],'organicvegansuperfoods_com-large-leaderboard-2','ezslot_2',119,'0','0']));SERVES 6-8 people. Preheat the oven to 350 degrees F. Oil a 9-inch pie plate. Karina's Gluten-Free Pumpkin Pie with Praline and Coconut-Pecan Crust Recipe created by Karina Allrich November 2010. amzn_assoc_tracking_id = "ovs0a-20"; amzn_assoc_asins = "B0047474YK,B01GUB5TAI,B01DYXHASE,B07JCF58M4"; These statements have not been evaluated by the FDA. In a large bowl, combine all the pumpkin pie filling ingredients. I used Bobs Red Mill flour, Miyokos vegan butter (shameless plug for my local vegan “creamery”!! Preheat the oven to 350 degrees F. Oil a 9-inch pie plate. 1 Tbsp coconut oil Pour filling mixture into prepared crust, transfer to oven & bake 30-35 min, until filling is set, covering the crust edges with strips of foil if exposed Using a whisk, mix until the pumpkin mixture is smooth! ), Top 15 Best Ways to Eat Chia Seeds, With Vegan and Gluten-Free Recipes. 1 teaspoon bourbon-flavored or plain vanilla extract. This is one beautiful pie. Active Time 30 minutes 1/2 cup (120 ml) coconut cream the thick separated cream from a can of full fat coconut milk, or use full fat coconut milk. It was crispy and crumbly and just the right amount of sweet from the date syrup and savory from the nuts. If the mixture is still too crumbly to hold together, add more pitted dates, one at a time, until the consistency is doughy. Place into the oven to bake for 60 minutes at 350°F. Pour this out over your pie crust and smooth down with the back of a spoon. amzn_assoc_ad_type = "smart"; For the crust, be sure to blend the pulverized cookies with the coconut oil until it looks kind of like wet sand. To craft a pretty edge to the crust, use your index finger to push the inner edge of the crust out, while pinching the outer edge in with the thumb and index finger of your other hand to make a classic scalloped edge around the pie crust. Pour the filling into the crust and bake for 20 minutes. Who doesn’t love pumpkin pie? This pumpkin pie features a wholesome pecan crust. Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window). The perfect pumpkin pie needs the perfect pumpkin purée. The overall flavor of the filling was great. Here’s what you need first: INGREDIENTS. 1 cup organic oat milk (Pacific Foods) 1/3 cup organic unsweetened coconut, shredded 1 can (about 16 ounces) pumpkin purée 5. Refrigerate for 15 minutes while you work on the crust. amzn_assoc_ad_mode = "manual"; 2. The finished pie was quite dark. TIME Then add some ice water and process until it … The Best Vegan Nut Pie Crust Recipes on Yummly | Our Favorite Vegan Nut Pie Crust, Easy Coconut Nut Pie Crust (gluten, Grain, And Dairy Free), Oat-nut Pie Crust. amzn_assoc_region = "US"; amzn_assoc_linkid = "bf0a1c825315d73c84869aca204d07b1"; 1½ teaspoons pumpkin pie spice 1 Tbsp organic date syrup (Date Lady) Combine the broth and nut … Oat milk is comparable to skim milk in that is is low fat. Once you dump the crust … ¼ t sea salt, For the Filling: Oatmeal cookie lovers will warm up to this custardy pumpkin pie made with a sweet cookie shell and mini cookies on top for the crust. Pumpkin Pie with Date-Nut Crust is a classic dessert with a jazzy twist. To make the crust, put the dates, pecans, and oats in a high-performance blending appliance and process until the mixture forms a dough. Vegan, gluten-free, no sugar-added, healthy and is made in a snap. This product is not intended to diagnose, treat, cure, or prevent any disease.This site offers health, wellness, fitness and nutritional information and is designed for educational purposes only. 3 tablespoons maple syrup, plus more as needed While the pumpkin … Who doesn’t love pumpkin pie? Whisk together all the filling ingredients in a large mixing bowl until smooth. a good pinch of salt. I altered a few things which I wanted to share: Crust – we dont use added oils so I used a nonstick pan. I've used it to make pumpkin pie, peach galette, tofu pot pies, and tofu quiche.. Making pie crust, vegan … You have two options, canned pumpkin purée and “do it yourself” pumpkin purée. Crust - instead of my almond-flour-based vegan pie crust, use your favorite homemade or store-bought pie crust … And if your heart desires a vegan pumpkin pie from scratch you’re in luck again. Views expressed here do not necessarily reflect those of Organic Vegan Superfoods, LLC or its staff. If you don’t blend it long enough, you won’t be able to form the crust. Pour the filling mixture into the pre-cooked pie crust and place back in the oven for 20 minutes. WOAH. While crust is baking, prepare the filling. 5 Classic Thanksgiving Recipes Made with Chia Seeds, 4 Chia Seed Pudding Recipes That Are Simple and Easy To Make. Pour the filling into the baked crust and smooth over with a spatula. Easy-peasy. With canned pumpkin purée, it’s a convenient and time-saving choice as you can find … ), homemade almond-coconut milk and the MB pumpkin pie spice with extra ginger. You could literally have this pie in the oven in less than 10 minutes if you do that. INGREDIENTSeval(ez_write_tag([[320,100],'organicvegansuperfoods_com-medrectangle-4','ezslot_0',108,'0','0'])); For the Crust: This all Vegan Pumpkin Pie recipe is full of nutrition and taste! 6. Pumpkin Pie with Date-Nut Crust. Do not disregard, avoid or delay obtaining medical or health related advice from your health-care professional because of something you may have read on this site. Homemade seitan and a biscuit crust make this delicious, vegan pot pie into a savory, holiday delight, perfect for Thanksgiving. Proceed as directed. Pour mixture on top of the precooked almond crust. In the meantime, prepare the pecan topping. This crust is amazing, I joked with daughter I could make as protein bar, no I’d eat it all. Took it out of the oven at 35 minutes because the filling was getting too brown, but it was still slightly loose, even after cooling fully. Remove the pie from the oven and cover the crust edges with small strips of foil, so the edges do not continue to brown. Bake the pie for 20 to 30 minutes more, or until the filling is almost firm to the touch (the center will still be slightly soft). Refrigerate 2 to 4 hours or up to 24 hours and serve. In a small bowl, combine ground chia seeds & warm water then set aside to thicken 14 to 16 ounces extra-firm regular tofu, drained (sprouted variety is preferable) 1/2 teaspoon vanilla extract Jason asked if I could create a nut-free version of my Raw Pumpkin-Maple Pie with a Baked Oat Crust (found in my cookbook, page 247) because his wife can’t have cashews and pecans.Apparently, it was tormenting her not to be able to try this pie! Instructions. Press the date mixture evenly over the bottom of the plate, pushing it up the sides of the pie plate as you go, to make a crust. Prep Time 45 mins. Before serving, pipe whipped “cream” around the perimeter of the pie using a star tip, or simply serve a dollop of the whipped “cream” on the side. I’ve baked my fair share of pumpkin pies. Pour filling into crust and bake, covering edges of crust in foil if using pie pan, for 40 minutes. Pour the "dough" into the pie pan, and use your fingers to gently press it into … But, ever since creating the Pumpkin Pie Custards in LTEV, I’ve wanted to somehow transform the recipe into a pie.It needed tweaks, to thicken and stabilize for a successful vegan pumpkin pie. 3/4 cup rolled oats, FILLING If you want to make an even easier pumpkin vegan pie, you can use canned pumpkin and a pre-made vegan pie crust. Form the date mixture into a ball and place it in the center of the prepared pie plate (see note). Thanks to the cookie crust, these vegan Pumpkin Pie Bars are also completely gluten-free. And so will your guests- vegan … In a food processor or high powered blender, pulse all crust ingredients until ground then press into your preferred pan & transfer to freezer for 10 min while preparing the filling Make it Nut-Free. 10 large pitted Medjool dates, plus more as needed Combine topping ingredients; spoon about 1 teaspoon onto each tartlet. The use of any information provided on this site is solely at your own risk. It thickens the pumpkin custard filling without eggs. Stir well and bring to a simmer. Cool completely before serving. Higher fat content will result in thicker consistency and help stabilize the loose texture. Start checking it at 30. A couple weeks ago, I received a reader recipe request. This was the best crust and the best filling ever. Increase Chia Seeds to 3 Tbsp and/or add 1 Tbsp ground flax seeds to the chia mixture