Vegan Pumpkin Pie
Ingredients
The crust
-
2
cups
almond meal flour or ground walnuts
-
8
pieces
soft pitted dates
-
1
tsp
cinnamon
The filling
-
1½
cups
coconut milk
-
1½
cups
pumpkin puree
-
½
cup
coconut sugar
-
20
drops
vanilla liquid stevia
-
½
tsp
sea salt
-
2 to 3
tsp
cinnamon
-
¼
tsp
ginger
-
¼
tsp
ground nutmeg
-
⅛
tsp
ground cloves
-
½
tsp
cardamom (optional)
-
4
tsp
agar powder
Instructions
- Combine the crust ingredients in a food processor and puree until it sticks together.
- Press the mixture into a deep ceramic pie dish without greasing it.
- In a pot, combine all filling ingredients except the agar powder and bring to a simmer.
- Whisk in the agar powder while simmering for about one minute.
- If the mixture appears runny, add another ½ tsp of agar powder and whisk until thick.
- Pour the filling over the crust and refrigerate until solid.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
12g
Total carbohydrates
36g
Total protein
4g
Sodium
150mg
Cholesterol
0mg
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