Thursday, December 13th

pumpkin pieThis fall at our ‘autumn abundance’ cooking class I asked the students which is their favourite fall/winter dish or food, and about 25% of the class said pumpkin pie! Of those people, many said that the miss pumpkin pie too,as they have had to give it up for various dietary reasons.

I have a soft spot in my heart for pumpkin pie too, but for years I could not eat it because it is full of condensed milk (stomach ache!) and glutenous white flour crust.

Missing it dearly, my friend, (and co-cooking class instructor) Cedana, helped me come up with this.

The filling is based on ‘The Voluptuous Vegan’ cookbook’s filling. We tweaked it and made it spicier. The crust is Cedana’s invention.

I serve this with cashew cream for those who don’t do dairy, and with plain vanilla whipped cream for those who do.

Without having tasted this pie first, saying that it is free of eggs, dairy, gluten and refined sugar may have actual.y turned some people away.

I have brought this pie to many a thanksgiving or other fall or winter feast, and even among the pumpkin pie traditionalists, this is a huge hit!

If you have not done it before, roasting a squash from scratch- it is super easy, so don’t be discouraged! It tastes so much nicer than the canned stuff!

Vegan Pumpkin Pie

Gluten free, dairy and egg-free and free of refined sugar!

Download Printable Pumpkin Pie Recipe Here!

  1. First, pop the squash in the oven and then make the crust.
  2. Form the crust as directed below and then when the squash is done, assemble the filling.
  3. Fill the crust and bake as directed.

 

 Making roasted squash

puree is easy!

  • Just cut the squash in half lengthwise (through the stem part that would be attached to the vine.)

  • Scoop out the seeds with a metal spoon and reserve. ( Wash them, sprinkle with sea salt and smoked paprika or cayenne and roast on a separate pan along with the pumpkin for a nice crunchy snack.)

  • Place the squash cut-side down on a baking sheet ( you can use parchment paper for easier clean-up) and roast in the oven.

  • Roasting times very depending on the size and density of your squash. Check after 45 minutes by poking it with a fork. It should be fork-tender and smell sweet when done. If your squash has a harder skin (like acorn squash) you may have to flip it around and poke the inside fleshy part.

  • Once cooked, let cool until you can scoop out the flesh with a spoon.

  • That’s it! Just store in a container. I recommend freezing it into 1 cup portions so that you always have some on hand for these lovely muffins, or use it for roasted squash soup, or re-heat and add sage and browned butter for an elegant vegetable side for dinner.

First, pop the squash in the oven and then make the crust. Form the crust as directed below and then when the squash is done, assemble the filling.

Fill the crust and bake as directed.

Pumpkin Filling Ingredients

3 cups cooked Squash (pumpkin, butternut, kobucha all work well)

1/4 cup Pure Maple Syrup

3/4 cup amazake (use soy milk plus a bit extra maple if you don’t have amazake)

4 tsp oil

1 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp freshly grated nutmeg

1/2 tsp salt

2 Tbsp Arrowroot Powder

2 tsp Agar flakes (or 1 tsp agar powder)

1 Crust (Use rice pumpkin seed crust recipe)

 Method for the filling

In food processor, add squash, syrup, amazake, oil, cinnamon, ginger, nutmeg, and salt. Process until smooth. Add arrowroot and agar powder, process to mix them in completely. Preheat oven to 350 F. Pour the filling into the pumpkin seed pie crust. Bake for 50 minutes or until the top of the pie starts to crack. Remove from oven and let cool before cutting.

 

 

Pressed Pumpkin seed Pie Crust

1 cup pumpkin seeds

1 cup brown rice flour

2 Tbsp maple syrup

¼ cup coconut oil (or use vegetable oil of you don’t have coconut)

 

Crust Method 1- food processor

Melt coconut oil over a bain marie.

In a food processor, mix pumpkin seeds and rice flour and pour in the oil and maple syrup.

The crust should hold together when you pinch it.

Firmly press crust into a pyrex pie plate, forming the edges and bottom evenly all around.

Or

 

Method 2- coffee grinder

Melt oil over bain marie.

Grind pumpkin seeds in a coffee or spice grinder.

In a bowl, mix together with other ingredients until it is evenly moistened and holds together when you pinch it.

Proceed to press into pie plate as directed above.

You can follow any responses to this entry through the RSS 2.0 You can leave a response, or trackback.

One Response

Leave a Reply

Video and Audio Terms of Use | Terms and Conditions Of Use | Privacy Policy | | Location
Compensation Policy | DMCA Notice | External Links Policy | Cancellation Policy | Anti-Spam Policy | Site Map
Design by Peak To Peak Marketing
Copyright © 2012 Rooted Nutrition Vancouver. All Rights Reserved.
Rooted Nutrition