I'ts fall!. The temperatures and the leaves are dropping, it's getting darker earlier, and and I've been thinking about making pumpkin pie.( Should I be waiting for Thanksgiving?)
Fall in Bucks County, Pa is beautiful. The foliage is turning beautiful shades of crimson, golds, and oranges, the farms are abound with crispy apples, families are spending their weekends"apple picking", and lots and lots of varieties of winter squashes, sweet potatoes, and pumpkin on the roadsides!
|Pumpkins on a cart at the farm at the corner of my street|
|Local Farm in the fall|
I' m not much of a baker, but I was determined to find a pumpkin pie recipe that would be easy , but still taste great! Last year I saw a healthy gluten free recipe for a vegan pumpkin pie on Happy Healthy Life . I filed it away and made it yesterday.
The recipe was easy to make and tasted absolutely DELICIOUS .( I made this pie a few times, and shared it with my dear friend Laura and my daughter in law Wendy who both gave the pie their stamps of approval)
It's made with just a few healthy ingredients and prepared in the blender or Vitamix ( easy). Other than the cooked pumpkin, the main ingredient is raw cashews ( soaked and drained.) Many raw food desserts call for raw cashews. It gives the desserts a fabulous smooth and firm texture.
|Simple but surprisingly delicious...one piece will not be enough|
( one pie will not be enough)
This pie is made from "real food " that supplies significant nutritional benefits
- Pumpkin is rich in beta-carotene, Vitamin C, and Vitamin A and even contains some iron.
- In addition, pumpkin and sweet potatoes contain a significant amount of fiber, which is essential for a healthy diet.
- 1/2 cup mashed pumpkin has 5 grams of fiber. A slice of whole grain bread may only provide 2 grams of fiber.
- Just like carrots, pumpkin and sweet potatoes are good for the eyes and provides the health protecting antioxidants, lutein and beta crptoxanthin known to be helpful for age related cataracts and macular degeneration.
- Pumpkin is also a good source of potassium which is essential for healthy nerves and muscles and helps keep blood pressure stable.
1 and 1/4 cups raw cashews, soaked in refrigerator at least 6-8 hours ( Trader Joe's)
1/2 cup Grade B organic Maple syrup ( Trader Joe's)
1 can organic pumpkin puree (16 ounces) (or homemade fresh puree) ( Trader Joe's again)
2 medium yams, steamed, peeled, and cubed.
1/2 cup non dairy milk ( almond or coconut?) I used coconut
2 tsp pumpkin pie spice ( or use cinnamon and all spice)
pinch of sea salt
1 tsp natural vanilla
1. Soak cashews in a bowl in the refrigerator
2. Preheat your oven to 400 degrees.
3. Drain the water from your cashews and place in blender or Vitamix. Add remainder of ingredients and blend until smooth and creamy. Remove mixture and pour into a lightly greased pyrex pan. Bake at 400 for 15 minutes and then at 350 for an additional 20. Remove and cool.
4. When cool, place in fridge until cold at least 2 hours.
5. To me it tastes best the next day when it has been cooling overnight.
Variation: Bake in a pie crust..
|soak cashews overnight|
|Steam yams ( I just used two yams for the recipe)|
|Blend all ingredients until smooth|
|I did not use a pie crust|
|Enjoy ( topped with coconut cream)|
The dairy free whipped coconut cream is from another gluten free blog that has wonderful ideas. They provide pictures with a step by step recipe. Click here for their coconut whipped cream recipe Junior GF Chefs.
Variation : Make this pie with sweet potatoes
Use all sweet potatoes ( 6 medium to large) in the recipe instead of pumpkin.
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Don't forget about this Oldy but Goodie that I posted last year from Pinterest
This fabulous Crudite and Dip Pumpkin for Halloween Entertaining comes from a low carb, sugar free and grain free blog called,The Rogue Cookie
May be shared on a few of the following blog carnivals
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