Vegan Pumpkin Pie

As the fall season continues, for some, the taste for home-cooked pumpkin pie increases. Cravings, cravings, cravings! In this week’s recipe, while the instruction to dos may seem daunting…making a pumpkin pie has never been easier with minimal ingredients, barely any preparation time and no baking!

Give this delicious dessert a try!

Ingredients:

Crust

  • 2 cups pitted dates
  • 2 cups raw nuts (pecans or almonds)
  • 1/4 cup gluten-free oats
  • 1/2 tsp pumpkin pie spice

Pumpkin Filling

  • 1 cup pumpkin puree
  • 3 1/2 tbsp cornstarch
  • 1/3 cup sugar (raw or granulated)
  • 1/2 tsp pumpkin pie spice
  • a pinch of sea salt
  • 1 2/3 cups almond milk
  • 1/2 tsp vanilla extract

Coconut Whipped Cream Topping

  • 1 13.5 ounce can full fat coconut milk chilled overnight
  • 2-5 tbsp powdered sugar, depending on the sweetness desired
  • 1/2 tsp pure vanilla extract

Instructions:

1. To prepare the filling, place dry ingredients into saucepan and whisk to mix. Add pumpkin puree and continue to whisk. Pour the almond milk in slowly and stir until thoroughly combined.

2. Place saucepan over medium heat and bring to a low bubble (not a boil). Whisk often. When mixture begins to bubble and thicken, reduce heat to medium low. With a spatula, stir repeatedly to ensure that the mixture doesn’t stick to the pan. Continue heating until a ribbon forms across the top when spooned. The mixture should be thick and a little jiggly.

3. Remove from heat, add vanilla and whisk. Let set for 5-10 minutes, then transfer to a glass bowl and cover with plastic wrap (make sure the wrap touches the mixture so that no film forms).

4. Refrigerate for several hours or until completely chilled and set.

5. To prepare the crust, place dates in a food processor and pulse until the dates form a ball or only small bits remain. Remove from the food processor and then add the nuts, pumpkin pie spice and oats into the food processor. Pulse until almost a meal; slowly add back in the dates- a little at a time- until dough-type mixture forms.

6. Transfer crust mixture to a lightly greased pie pan or small glass-baking dish. Press until uniformly flat and until crust comes up the edges about 1.5-2 inches. Take care to make sure there are no gaps or cracks within the crust.

7. Cover with plastic wrap and refrigerate or set on counter until filling is chilled.

8. When the pie mixture is chilled and ready, place a glass-mixing bowl into the freezer to chill for a few minutes.

9. To make the whipped cream topping- without shaking or tipping the can- remove the top and gently scoop out the top thick, solid portion of the coconut milk (the cream portion). Leave the clear liquid at the bottom of the can.

10. Beat the cream to firm it. If it does not firm up, add a couple tbsps. of tapioca flour. Then add in desired amount of sugar (1 tbsp at a time) and the vanilla extract. Cover and refrigerate until serving the pie.

11. Once the crust and filling are ready, pour the filing mixture over the crust and spread to smooth. Let it chill for several more hours or ideally, overnight.

12. Top with coconut cream when ready to serve.

Serves 8. Note: This pie will keep for several days if covered in the refrigerator.

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Source:

Creamy No Bake Pumpkin Pie