Tuesday, October 9, 2012

Gluten Free Pumpkin Pie ( vegan)



Easy pumpkin pie


I'ts almost fall!. Soon the temperatures and the leaves will be dropping, it will be getting darker earlier, and and I'll be thinking about making pumpkin pie.( Should I be waiting for Thanksgiving?)

Fall in Bucks County, Pa is beautiful. The foliage turns beautiful shades of  crimson, golds, and oranges, the farms are abound with crispy apples, families spend their weekends"apple picking", and lots and lots of varieties of winter squashes, sweet potatoes, and  pumpkin on the roadside farms!
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! This vegan 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 amazing daughter in law Wendy who both gave the pie their stamps of approval). Neither are vegans!

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.
I felt good finding a recipe that is gluten free, has no refined sugar, and is vegan. Of course I adapted the recipe to my liking and came up with my own similar version.

Ingredients:

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  almond or coconut milk I used coconut
2 tsp pumpkin pie spice ( ** or make your own spice mix 
pinch of sea salt
1 tsp natural vanilla

Instructions: 


1. Soak cashews in a bowl in the refrigerator 6-8 hours in advance ( if in hurry soak 1 hour) 


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 ( gluten free) pie crust . My gluten free pie crust does not need to be rolled. Very easy




soak cashews overnight





steamed yams
Steam yams ( I just used two yams for the recipe) 
Blend all ingredients until smooth
I did not use a pie crust
easy pumpkin pie
Enjoy ( topped with coconut cream)
                                                        Recipe for Vegan Cream Topping
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 all sweet potatoes
                                          

For a slightly different flavor Use all sweet potatoes ( 6 medium to large) in the recipe instead of pumpkin.
 Please leave a comment so I know you stopped by. Scroll down to the end of the post and click on comments.


Adapted from:   Happy Healthy Life .


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Food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to come up with easy healthy recipes that meet gluten free, vegetarian and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.



Author: Judee Algazi
3K+ Please leave a comment so I know you stopped by. Scroll down to the end of the post and click on comments
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See my post for 5 healthy Halloween Party Ideas 
Crudite and Dip  Pumpkin for Halloween The Rogue Cookie



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46 comments:

  1. I've been seriously trying to cut back on my meat intake. My brother's been a vegan for eight or nine years, but I've never been able to take the full plunge. Having said that I still try to opt for the meatless or tofu options as often as I can. I'll admit though that sometimes I have crazing, cave, etc.

    Anyway, pumpkin pie is my favorite part of the whole Thanksgiving Day meal smorgasbord and if there's a vegan option for Pumpkin Pie I'd prefer that for health and moral reasons.

    ReplyDelete
    Replies
    1. This is a really delicious vegan pie. Hope you enjoy it.

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  2. I adore pumpkin pie, and I adore shopping at Trader Joe's! I always buy the cashews and pumpkin. The TJ's by me doesn't carry grade B maple syrup, so I stock up when I am shopping in NJ. I am going to try this recipe, it sounds delicious.

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  3. I love Trader Joe's too. They have great quality for the price.

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  4. This sounds wonderful. I Love Pumpkin Pie and often substitute a crustless pumpkin custard. The cashews would add a nice touch and be great for my gluten free twin grandsons.

    Yael from Home Garden Diggers

    ReplyDelete
    Replies
    1. The cashews really add to the texture. Let me know if you try them

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  5. Yum, this looks delicious! I have definitely been making and eating my fare share of squash recipes! I just love pumpkin pie flavors!

    ReplyDelete
    Replies
    1. This season is just perfect for the pumpkin and squash recipes!

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  6. Looks delicious! Thanks for linking up!
    -Rachel

    ReplyDelete
    Replies
    1. Hi Rachel,
      I love all the blog carnivals. It's my pleasure to visit and link up

      Delete
  7. I'm always looking for a dessert recipe to share with vegan friends. This one sounds like a winner...thanks.

    ReplyDelete
  8. YUM, got this tweeted and pinned! :)

    ReplyDelete
    Replies
    1. I really really appreciate a tweet and a pin. Thanks so much Cindy

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  9. Hi Judee,
    I just love that Carrot face and your Pumpkin Face looks delicious! Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    ReplyDelete
    Replies
    1. The carrot face appetizer is a classic! I try to make it every year

      Delete
  10. My daughter has been vegan for several years. My husband and I are trying to eat healthier as well. This pie looks yummy..we love sweet potatoes. Looking forward to trying this one..Thanks!

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  11. This looks wonderful and I love that it holds together so well without a crust!

    Thanks for sharing on Healthy Vegan Friday!

    ReplyDelete
    Replies
    1. It is really a super recipe and perfect for the season

      Delete
  12. I am not gluten free because I don't seem to have any of the problems it creates. However, I have friends who have ditched gluten and feel great because of it!

    Hugs,
    Susan and Bentley

    ReplyDelete
    Replies
    1. You don't need to be gluten free to enjoy good healthy recipes. My recipes are for everyone.

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  13. New follower from Mix it Up Monday. Recently diagnosed with allergies to gluten, dairy and eggs has left me sad about the upcoming holidays. This is the perfect answer!

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  14. Raw cashews, interesting?

    - The Tablescaper

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  15. Great recipe! I get organic pumpkin from Trader Joe's too! And thank you so much for linking up with Healthy 2day Wednesdays as always! Hope you have a blessed week and hope you’ll be linking up this week!

    ReplyDelete
  16. Judee, the combination of pumpkin, sweet potatoes, and cashews sounds fantastic! Thanks for sharing this at GF Wednesdays!

    ReplyDelete
    Replies
    1. Linda,
      I'm a regular at GF Wednesdays! It's one of my favorite blog hops and I wouldn't miss it.

      Delete
  17. Fascinating use of ingredients - and it sounds delicious - love the carrot pumpkin! I do appreciate you sharing with Home and Garden Thursday,
    Kathy

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  18. Thanks for linking this with See Ya In the Gumbo. The bit about the cashews is really interesting. I've never seen that technique before. I also like the pumpkin/sweet potato combo.

    ReplyDelete
    Replies
    1. The cashews give it texture and creaminess. It's really a healthy fabulous pie

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  19. I absolutely love pumpkin pie! Am excited its almost time to make it :)

    ReplyDelete
    Replies
    1. I know what you mean and why do we think we have to wait??

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  20. Replies
    1. I hope that you do. It is healthy, easy to make and I'm sure your kids will enjoy this delicious nutritious treat.

      Delete
  21. I love fresh pumpkin and making my own puree. Your recipe looks amazing.Thanks for coming by and sharing at Foodie Fridays. Hope to see you again this week.
    Blessings,
    Shari

    ReplyDelete
    Replies
    1. That is so ambitious to make your own pumpkin puree and so much healthier.

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  22. I love pumpkin pie, and the addition of cashews and yams is great! Thanks so much for sharing this at Savoring Saturdays, Judee! Hope you'll be back this weekend to share again! :)

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    Replies
    1. YOu are welcome Raia- Savoring Saturdays is one of my favorite blog carnivals.

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  23. I love sweet potatoes, especially this time of year. Seeing the combination of pumpkin and sweet potatoes in a pie is unique and something I need to try! Next time I go to town I'll have to look for raw cashews. Thanks for linking!

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    Replies
    1. Sweet potatoes add some extra heaviness to the pie. I like the variation

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  24. Hope you are having a fantastic weekend and thanks so much for sharing this awesome post with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    ReplyDelete
    Replies
    1. Hi MIz Helen,
      I stop by every week. You throw a great party at Full Plate Thursday

      Delete
  25. Hi Judee,
    As soon as I saw cashews, pumpkin, yams, maple syrup, almond milk and more, I was in love with this yummy pumpkin pie recipe! Thank you so much for sharing this healthy and delicious GF Pumpkin Pie recipe with us at the Healthy, Happy, Green and Natural Party Blog Hop. I appreciate it!

    ReplyDelete
    Replies
    1. Thanks Deborah- it's one of my oldies but goodies. I love the simplicity of it and the wonderful taste!

      Delete
  26. Hi Judee - friendly reminder to be sure to link back to our link up on Healthy Vegan Fridays =)
    Thanks for sharing this easy-peasy pumpkin pie! Sound delicious and so easy. This recipe is going to be featured on Healthy Vegan Fridays this week.
    I have pinned this to our Pinterest Board too!

    ReplyDelete
    Replies
    1. I added you to my blog carnival list and included you on the post! Thanks for the feature- can't wait to see it and all the other wonderful vegan recipes this Friday!

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Thank you for your comment - I love the feedback and interaction