Tuesday, October 9, 2012

Gluten Free Pumpkin Pie ( vegan)



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.
I felt good finding a recipe that is gluten free, has no refined sugar, and is vegan. Of course I adapted the recipe a little 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 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

Instructions: 

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)
                                                        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 sweet potatoes
                                          

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.

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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25 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.

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    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

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    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!

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    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

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

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

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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

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  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!

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  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

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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!

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

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  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.

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

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