Vegan Pumpkin Pie
Nothing says holiday dessert like a great pumpkin pie, and this is a great pumpkin pie! Not only does it taste delicious, it is vegan and made with the best all natural ingredients. The pumpkin is roasted to perfection before being blended up with gula melaka, cashews, spices, and more. All natural, no refined sugar, and no oils if you choose the oat/nut butter crust. You can also choose a more traditional crust made with vegan butter and whole wheat flour.
My favorite way to eat this pie is with a good layer of whipped coconut cream! Choose your pie plain or with the whipped topping.
No holiday is complete in my home without a pumpkin pie or two, and I wanted to share it with you!
8 3/4” (23cm) diameter pie
Filling: roasted pumpkin, gula melaka, cashews, nondairy milk (organic soy, or almond or sesame), tapioca starch, cinnamon, ginger, nutmeg, allspice, cloves, himalayan salt
Oat Crust: oat flour, peanut butter, gula melaka, water, himalayan salt
Flour/Butter Crust: whole wheat flour, vegan margarine (Nuttelex), water, himalayan salt
Whipped Coconut Cream: coconut cream, gula melaka, pure vanilla extract