Fall is here, once again, and once again, it's time to consume our favourite seasonal yummies!
It's no secret that pumpkin pie is a craved thing in our household. I do, however, refuse to make it until it gets chilly out. So how perfect that the temperatures have finally dropped!
I always look forward to picking out my perfect pie pumpkin. If you ask my husband, I love small, round, and cute things, so it's naturally something I love to do. Even though making homemade pumpkin puree is a real chore sometimes, the difference in taste is worth the extra effort. Sure, it's a mess and opening a pumpkin is not as easy as opening a can, but you'll thank yourself when you taste the finished product.
The best part? It freezes well, so you can use it all year round - if it lasts that long! Anyway, this year, I wanted to try making a pie that was nut-free. I know I use a lot of cashews in my recipes (I just love cashews!), so I wanted to try something new. Pumpkin pie seemed like a great place to start since it's that time of the year.
While this pie takes a little longer to get firm than the cashew version, it is still crazy delicious.
Easy Vegan Pumpkin Pie (Nut Free)
2 1/3 cups pumpkin puree
1/4 cup maple syrup
1/4 cup brown sugar
1/3 cup unsweetened plain almond milk
1 TBSP olive oil
3 TBSP arrowroot powder
1/4 tsp of each: cinnamon, ginger powder, nutmeg, & cardamon
1/4 tsp sea salt
1 tsp lemon juice
1 pie crust (unbaked)
1) Make pumpkin puree by cutting open and cleaning your pumpkin. Drizzle some olive oil on it and bake in the oven until tender. Remove from oven, scoop out the flesh into the food processor, and process until very smooth.
2) Prep pie crust.
3) Preheat oven to 350 degrees F.
4) Mix all the ingredients and whisk until perfectly blended.
5) Put filling into prepped pie crust and bake for 55-60 minutes.
6) Let cool completely - for a firmer pie filling, put in the fridge for a few hours.
I like my pie cold and topped with coconut whipped cream. What about you?