Despite the fact that it was 90-something degrees yesterday, and will be again today, I am in the mood for fall and pumpkin pie : ) I already have an Egg-free Pumpkin Pie made with gelatin, but I wanted a vegan version too, like my vegan pumpkin chai bars. So after reading this comment on my vegan pumpkin chai bars I decided to try turning it into a pie myself:
“Thanks SO much for this yumminess!! I made this last night for my family and followed your recipe exactly… except I put it in a pie pan and made it a pumpkin pie. I had to double the filling, and I also baked the crust for about 10 minutes to give it a drier, toastier flavor. But it was a hit (even with my son who claims to not like pumpkin pie!) I loved the cardamom-chai-spiciness of it.”
I left out the cardamom in this pumpkin pie, but I’m sure it would be really good with it too. Whether you make yours pumpkin chai or just pumpkin, I hope you love this recipe, and thank you Dottie for inspiring it! xoxo
Vegan Pumpkin Pie
gluten-free, grain-free, egg-free, dairy-free
No-Bake Gluten-free Crust
2 cups almond meal flour or ground walnuts*
8 soft pitted dates (soak first if they are dry)
1 tsp cinnamon
- Add ingredients to food processor
- Puree until it begins sticking together. Press into a deep ceramic pie dish. Note: You don’t need to grease or line the dish first. The raw crust won’t stick.
Vegan Pumpkin Pie Filling
1.5 cups coconut milk—this one is my favorite (not coconut “beverage”)
1.5 cups pumpkin puree
1/2 cup coconut sugar
20 drops vanilla liquid stevia
1/2 tsp sea salt
2 to 3 tsp cinnamon
1/4 tsp ginger
1/4 tsp ground nutmeg
1/4 1/8 tsp ground cloves
Optional (for chai flavor): 1/2 tsp cardamom
4 tsp agar powder (Not flakes! You would need far more if you use flakes!)
(I think 2 tablespoons of gelatin would also work)
- Add all of the ingredients, except the agar flakes to a pot and bring to a simmer.
- Whisk in the agar powder while simmering. Continue whisking for about one minute.
- If your mixture looks runny after you whisked your agar powder for a minute, then add another half a teaspoon of agar powder. It should look a little thick after whisking for a minute or so.
- Pour over crust.
- Refrigerate till solid. Store in the fridge.
*Ground walnuts are my favorite. I think they create a crust that tastes similar to a graham cracker crust. But I used almond flour in the photo above.
My new cookbook Easy Paleo Meals has a whole chapter of gluten-free, dairy-free pies! Delicious!