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I’m so excited to bring you this recipe for my healthy pumpkin pie. It’s a take on the classic dessert, but made healthier. It’s vegan, gluten free, high protein, oil free and refined sugar free as well. Although I’m in Mexico right now, I’m heading back home to NYC right before Thanksgiving, which means I’ll be making this pie again next week!
It has been a wild morning here. We’re currently staying at a very eco conscious hotel, which has been absolutely amazing but also challenging as an individual who relies on technology and electricity to do her job. There are no lights in the room we’re staying in, and the wi-fi connection is primarily in the common area, not in our room either. On top of that, this morning, I plugged my laptop into a weak outlet plug, and my laptop wouldn’t turn on. For a moment, I thought my laptop was a goner and I DEFINITELY had a bit of an internal freak out. Fortunately, we found a little spot in the hotel that not only has working wi-fi, but also a working outlet plug to stay charged which means that a recipe is coming to you today after all!
This recipe uses silken tofu, which is an awesome way to add a silky texture to the recipe AND a little plant protein too. As always, you can taste the batter prior to baking to make sure it’s as pumpkin-y and as sweet as you’d like (that’s the beauty of baking vegan!), and although it needs a little time in the oven to fully bake, this recipe is easy peasy.
The colour of the pie changes a little bit on top, due to the caramelization of the sugar you use, but not to worry, the insides will be orange and pumpkin-y.
I topped mine with coconut whipped cream, and of course my Pumpkin Spice Pecans, crushed for garnish, but unfortunately my whip didn’t hold up quite so nicely. Nevertheless, it was delicious!
If you don’t want to make your own pie crust, you can also use your own store-bought crust. There are a few vegan varieties on the market now, and a few that are “accidentally vegan” so just read the ingredients! Now onto the recipe.
Once the piecrust is prepped, lower the temperature of your oven to 350° while you prepare the pie filling
In a high-speed blender or food processor add all of your ingredients and blend until completely smooth. Taste the filling, and add additional sweetener or spices as needed. I added a little bit of extra sweetness to mine because I have a sweet tooth!
Transfer the pie filling into your pie shell, and bake at 350° for about 40 to 45 minutes or until the top is golden brown and the filling is set. Use a toothpick to check whether the center is cooked through.
Remove from oven, and allow to cool for at least 20 minutes to allow the filling to set further.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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