Pumpkin Pie

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As I get older, time seems to go by faster and faster! The holidays are almost here… doesn’t it seem like this whole year has gone by so fast?

I love the holiday time, mostly because it is the one time of the year that my whole family gets together. I will be spending Christmas in snowy Colorado this year!

Pumpkin pie is a classic and this one is mostly raw, vegan, paleo….. and delicious! ;-)

I am sure I will be making this for my family in Colorado.

The kind of squash or pumpkin you use is very important. I recommend using a sweet, dry and starchy squash or pumpkin. This is what the one I used looks like. It is called a blue hokkaido pumpkin or here in England it is often called a crown prince squash. It is my favorite kind of squash/pumpkin. It has a sweet, nutty and creamy, dry texture that works wonderfully in a pie. If you can not find this kind of squash, you could use another variety that is dry and starchy (such as a blue hubbard or kabocha squash). It is best to bake it whole at 350 F for about an hour or until it is very soft and easily pierced with a knife. Store-bought pureed pumpkin will not work in this recipe because it is too watery. You want the flesh to be as dry as possible, so that the filling will keep its shape when sliced.

Pumpkin Pie:

(Big “T”= tablespoon, small “t”=teaspoon)

Crust:

  • 1 1/2 c almonds
  • 8 dates
  • 1 T maple syrup
  • ½ t cinnamon
  • ½ t ground ginger
  • ¼ t nutmeg
  • ¼ t allspice
  • pinch of salt

Filling

  • 2 c mashed cooked pie pumpkin (homemade is best)
  • 2 small cans of coconut cream (160 ml each) (available at Waitrose in the UK) (or sub with 300 ml or 1 1/4 c of full fat coconut milk)
  • 2 t agar agar flakes
  • ¼ c water
  • 1 t vanilla
  • 1 t cinnamon
  • 1 t ground ginger
  • ¼ t nutmeg
  • ¼ t allspice
  • 1 T maple syrup (or to taste)

First process the almonds into a fine meal in a food processor. Next add the dates and spices and process until the mixture sticks when pressed together with your fingers. Press the crust into a pie plate (or use mini tart pans) and place in the freezer to chill while you make the filling.

Place all filling ingredients except the agar into the food processor and blend until thoroughly combined. The filling should be very thick at this point. Add the agar to a pot with the water and heat on low stirring until disolved. Pour the agar mixture into the food processer and quickly blend until smooth. Pour mixture into your pie crust and place in the fridge to set for at least 4 hours. Top with coconut whipped cream if desired! (whipped cream from top of the coconut milk can)

Submitted to: Wellness Weekend, Healthy Vegan Friday, Potluck Party,

7 Comments

  1. How cute and yummy sounding is this? I’m pinning it ..

  2. Can I just say how happy I am to see your recipes?! I found your recipes online tonight and have been surfing through all of them. My hubby has recently gone Vegan Oil Free and I have struggled with how to make our dinners yummy for all. It is such a new concept for me. But I think the entire family would benefit. Your recipes look so awesome and inspire me. Thank you so much! Please keep posting. I’ll keep reading!

    • Hi Kathy,

      Yay, I am so glad you found my blog! ;-) I am planning on coming out with a no oil cookbook very soon! :D

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  4. Beautiful pumpkin pie! ;)

    Thanks so much for sharing this recipe at the last Potluck Party – I’ve extended it so it runs through this week also. (you’re welcome to add something new if you wish ;))
    http://www.lifeologia.com/potluck-party-bringing-in-the-holidays-vegan-and-gluten-free-recipes/

    Ps. Just wanted to remind you about the FREE recipe eBook I have – hope you grabbed a copy ;)
    http://www.lifeologia.com/ellas-gluten-free-vegan-holidays-ebook-is-here/
    xoxo

    Happy Holidays!
    Ella

    • Hi Ella,

      Thanks for letting me know about the eBook! I will check it out! ;-) Happy Holidays to you too!

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