Pumpkin Pie

November 26, 2014

Sharing Every Bite | Pumpkin Pie #glutenfree #soyfree #eggfree #dairyfree #vegan www.sharingeverybite.com

 

This week's bonus recipe comes in honor of Sharing Every Bite's Facebook hitting 100+ likes and of course, Thanksgiving! I'm extremely excited to introduce my very first vegan, gluten, dairy, soy, and egg free Pumpkin Pie! Nothing but pure delicious... Eat-half-a-pie-in-one-sitting delicious. Not that I'm speaking from personal experience or anything.

 

This special little pie was born two days ago, actually. To give you a little history on my less than extensive pie history...this is my very first homemade pie, ever. In the history of all my cooking and baking, somehow I've never made my own pies. That's probably because the only pie I really like is pumpkin. I live for everything pumpkin. You better believe I have recipes in my cookbook for pumpkin parfaits, pancakes, and smoothies, so it's only the natural progression that pie was next. More than basic white girl status, thanks a (pumpkin) latte. It took two tries to get the spices just right, but the crust and filling were solid from the start. Does that mean I'm natural born pie expert? Probably not. I think it means I'm turning into a pumpkin.

 

Before we go further, I must give a HUGE thanks to my photographer for this recipe, Hillary. We've been friends since Girl Scout camp a decade ago, and she's an amazing friend who knows her way around a camera.

 

So let's do this!!

 

 

 

Overnight Prep time: 12 hrs.

Prep time: 10 minutes

Total time: 1 hour +

 

Servings: 8

Calories: 279 per serving

 

 

Ingredients (CRUST):

 

  • 1 c. GF oat flour
  • 1/4 c. almond meal
  • 1/4 c. flax meal
  • 1/2 c. shredded coconut
  • 1/2 Tbs. baking Truvia
  • 1/2 tsp. each: ginger, nutmeg, clove, cinnamon
  • 1/2 tsp. Himalayan sea salt
  • 1 Ener-G egg replacer
  • 1 Tbs. extra virgin coconut oil
  • 2 Tbs. maple syrup
  • 1.5 Tbs. molasses

 

Ingredients (FILLING):

 

  • 15 oz. can pumpkin puree (about 2 c.)
  • 1/3 c. chopped cashews (soaked for 12 hrs.+)
  • 1 Tbs. extra virgin coconut oil
  • 2 Ener-G egg replacers
  • 1 tsp. vanilla extract
  • 1 Tbs. coconut flour
  • 1/2 c. packed brown sugar (add 1/4 c. more if you'd like it sweeter)
  • 1/2 Tbs. cinnamon
  • 1 tsp. ginger
  • 1 tsp. nutmeg
  • 1/2 tsp. clove

 

 

Directions (CRUST):

 

  1. Soak the cashews overnight in a covered container. Make sure the water covers the cashews completely.
  2. Mix all the dry crust ingredients in a large bowl until they are completely combined. (oat flour, almond meal, flax meal, shredded coconut, spices, salt, baking truvia.)
  3. In the same bowl, add the egg replacer*, coconut oil, maple syrup, and molasses.
    • *To make an Ener-G egg, warm 2 Tbs. water in the microwave for no more than 15 seconds. You should be able to hold your finger in the water without being burned. If you let it get hotter than that, the "egg" will bond to itself instead of the ingredients when it's baked. Add 1.5 tsp. Ener-G powder to the water and whisk together with a fork. Once all the clumps are beaten out, add to the bowl of ingredients.
  4. Knead all the ingredients until the wet and dry are thoroughly combined. It should be dark and somewhat sticky, but not gooey. If your pie dough looks too wet, add a one Tbs. of oat flour at a time until it thickens.
  5. Preheat the oven to 350° F.
  6. Using a small amount of water on your fingers or a wooden spoon, press the dough evenly around the pie pan. The water helps the dough not stick.
  7. Bake crust in the oven for 12-15 minutes or until top edges are slightly brown and crispy.

 

Sharing Every Bite | Pumpkin Pie #glutenfree #soyfree #eggfree #dairyfree #vegan www.sharingeverybite.com

Sharing Every Bite | Pumpkin Pie #glutenfree #soyfree #eggfree #dairyfree #vegan www.sharingeverybite.com

Sharing Every Bite | Pumpkin Pie #glutenfree #soyfree #eggfree #dairyfree #vegan www.sharingeverybite.com

 

 

Directions (FILLING):

 

  1. While the pie crust is in the oven, add all filling ingredients in a heavy duty blender or food processor. (I like using the smoothie sized attachment to my blender so it is extremely creamy. It should not have a grainy texture.)
  2. When the crust is finished, pour in the filling and smooth it to the edges of the crust.
  3. Bake the filled pie for 30-35 minutes at 350° F.

 

Sharing Every Bite | Pumpkin Pie #glutenfree #soyfree #eggfree #dairyfree #vegan www.sharingeverybite.com

 

Sharing Every Bite | Pumpkin Pie #glutenfree #soyfree #eggfree #dairyfree #vegan www.sharingeverybite.com

 

Sharing Every Bite | Pumpkin Pie #glutenfree #soyfree #eggfree #dairyfree #vegan www.sharingeverybite.com

 

And there you have it! Get that puppy out of the oven and top it with some whipped cream for a satisfying fall dessert. Please use your imagination for the coconut whipped cream atop this piece of pie. After no luck whisking the coconut cream with a fork in a bowl (LOL), I tried borrowing a hand mixer to no avail, and finally decided to brave holiday drivers and buy one of my own. Problem solved! AND IT DIDN'T FLUFF UP INTO WHIPPED CREAM. But as much of a whipped cream lover as I am, the pie tastes fine and dandy on it's own. Enjoy!

 

Sharing Every Bite | Pumpkin Pie #glutenfree #soyfree #eggfree #dairyfree #vegan www.sharingeverybite.com