Meatless Monday – Gluten Free Vegan Pumpkin Pie

pie

This vegan substitute tastes exactly like the “real thing” but without all kinds of common allergens.  Two members of my family have ginger allergies, so I just substituted the ginger for a little ground clove instead.  
Ingredients for the Crust: (adapted from the Oh She Glows cookbook by Angela Liddon)
2/3 cup pitted dates, coarsely chopped
1 gluten free oats
1/2 cup quinoa (soaked for 2-4 hours and drained)
1/2 cup pecans or walnuts (almonds are too dry)
1/4 teaspoon cinnamon
3 tablespoons coconut oil

1. In a blender or foot processor, combine oats, nuts, and cinnamon until the mixture looks like coarse sand.
2. Add dates, coconut oil and soaked quinoa and blend again until the mixture starts to stick together and doesn’t have large chunks of dates anywhere. Depending on how fresh your dates were you might have to add a tablespoon or two of water.
3. Press firmly into a 9 inch pie pan. The more you press the mixture into the dish the better it will stick together after it’s been baked.
4. Make a few small holes in the bottom of the crust with a toothpick and bake at 350F for 10 minutes. Remove from oven and set aside.

Ingredients for the Filling: (adapted from the recipe on the back of the E.D. Smith pumpkin puree label)
2 tablespoons of ground flax seed mixed with 6 tablespoons of water – allow to sit before using
14oz Pumpkin Puree
1 cup packed brown sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp salt
1/2 cup heavy coconut milk (coconut creme is best, but a non-watery coconut milk worked just fine)

1. Blend pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and salt in a mixer until well combined.
2. Stir in the coconut milk and pour pumpkin mixture into the pre-prepared pie crust.
3. Bake at 450F for 15 minutes, then reduce temperature to 350F and continue to cook for an additional 30-45 minutes or until the centre is set and a toothpick inserted into the centre comes out clean.

Enjoy!
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