We are excited to share with you, two pumpkin pie recipes from Isabel De Los Rios, who has just this week given us some yummy, but healthy stuffing recipes. She says in part…
I want to share with you some other Isabel-approved recipes for a holiday favorite…in this case, pumpkin pie!
After stuffing, this was the most-requested holiday favorite on Facebook last week. So, as promised, here are some delicious ways to make BD-friendly pumpkin pie!
This first recipe is from BD member Regina. It will keep for up to a week in the fridge, so you can enjoy guilt-free dessert for days!
Raw Vegan Pumpkin Pie
1 ½ cups whole, raw almonds 2/3 cup raisins ¼ cup raw, unsweetened coconut, shredded 2 tsp. vanilla (or water) 2 cups diced pie pumpkin (1” cubes) or 1 ½ cups canned pumpkin ¾ cup pitted dates 5 tbsp. unsweetened almond milk 2 tsp. cinnamon 2 tsp. vanilla ½ tsp. pumpkin pie spice 4 tbsp. coconut oil, melted
Note: If not using canned pumpkin, be sure to use a pie pumpkin – they’re smaller and sweeter than bigger pumpkins. You could also try butternut squash.
For the crust:
- Grind the almonds into a flour in a food processor. Add the raisins and continue grinding until broken down.
- Add the coconut and vanilla. Grind again to incorporate.
- If needed, add another ½-1 tsp. water to keep the mixture held together when pressed in your hand.
- Press into the bottom of a pie plate or mini tart pans.
For the filling:
- In a high speed blender, combine the pumpkin, almond milk, spices and vanilla. Blend to liquid.
- Add the dates and blend again until smooth. Add the coconut oil last, one the mixture is warm. Blend to incorporate.
- Spread the filling in the crust.
- Chill for at least 6 hours (longer is better).
This second recipe is from BD member Camille, and is as easy as … well … pie!
Walnut Crust Pumpkin Pie
2 cups walnuts 2 tbsp. butter or coconut oil, melted 1 tsp. baking soda ¼ tsp. unrefined sea salt
15 oz. can pumpkin puree 1 cup canned coconut milk 1 tsp. vanilla extract ¼ tsp. ground cloves ½ tsp. ground cinnamon ¼ tsp. ground ginger ½ tsp. nutmeg ¼ tsp. ground cardamom Pinch of unrefined sea salt 3 tbsp. maple syrup 3 eggs
- Adjust oven rack to middle position and preheat oven to 350°F.
- In a food processor, process the crust ingredients until very fine in texture. Press the walnut mixture into a 9-inch pie pan, ensuring a thinner layer on the bottom and a thicker layer along the pan’s sides. Bake for 15 minutes.
- Remove pie crust from oven. Set aside.
- In a large bowl, combine all pie filling ingredients and whisk until smooth. Pour batter into pre-baked pie crust. Bake for 50 minutes, rotating pan halfway through to ensure even cooking.
- Remove pie from oven and cool completely. Serve.
In health and happiness,
Please note that any advertisements that you see on this blog are placed here by WordPress.com. The Administrators of this blog have no connection to or financial interest in any of the promoted products and/or services and gain no income from any advertising displayed on this blog.