Easy–and the crust and the pumpkin filling all just mix up in the food processor. Recipe was found https://minimalistbaker.com/1-bowl-pumpkin-pie-vegan-gf/
Hover if you want a gf vegan version without the coconut items here is a different version https://nannykimsrecipes.blogspot.com/2023/10/pumpkin-pie-vegan.html?m=0
Ingredients:
CRUST
- 1 ¼ cups raw cashews
- ½ cup rolled oats (gluten-free)
- 2 pitted medjool dates (I omitted and it was fine)
- ¼ tsp sea salt
- 2 ½ tsp ground ginger
- ¾ cup gluten-free flour blend (if not gluten-free, sub spelt or all-purpose flour)(me-GF Bisquick)
- ¼ cup scoopable (firm) coconut oil (virgin or refined for less-prominent coconut flavor // or sub avocado oil for similar result)
- ¼ cup maple syrup, plus more as needed
FILLING
- 2 cups pumpkin purée (unsweetened // we like Libby’s brand)
- 2 ½ Tbsp arrowroot starch (for thickening)
- ¾ cup full fat coconut milk (canned)
- ¼ cup coconut sugar (or sub organic brown sugar)
- ¼ cup maple syrup
- 1 Tbsp pumpkin pie spice (or store-bought)
Go to link for how to https://minimalistbaker.com/1-bowl-pumpkin-pie-vegan-gf/
PS the 9 inch springform pan makes it easy
Here is her video
No comments:
Post a Comment