![]() ![]() ![]() We wanted to eat the whole thing right away. The most difficult thing about this recipe? Waiting for it to cool. My favorite things about this pie are 1) it’s EASY to make, 2) the crust tastes like a cashew cookie granola bar and DOESN’T fall apart, and the filling is perfectly sweet, creamy, and spiced! Serious swoon. ![]() Next, transfer to the pre-baked (slightly-cooled) crust and bake for another 30-ish minutes, or until the crust appears golden brown and the filling is darkened in color and has a few cracks along the edges. And voila! Pumpkin pie filling in seconds. Blend pumpkin purée, arrowroot, maple syrup, coconut sugar, pumpkin pie spice, and full-fat coconut milk in a food processor until creamy and smooth. This filling is seriously dreamy and seriously simple. Next, you’ll poke a few holes in the crust and bake for 10 minutes at 350 degrees F (176 C). We like using our hands at first to evenly distribute the dough, then using a drinking glass to form it into an even layer. Press into a greased pan - we prefer this 9-inch springform pan for easy slicing and serving, but a pie pan will also work. Next, you’ll add gluten-free flour, coconut oil, and maple syrup and pulse into a workable dough. It starts with a salted cashew-oat crust with raw cashews, rolled oats, a couple dates, salt, and ground ginger. We’re keeping it vegan, gluten-free, and naturally sweetened. This version, however, is anything but traditional (it’s kind of our style). Traditional pumpkin pies starts with classic butter-flour crust (similar to this classic Pumpkin Pie), and the filling often includes pumpkin purée, cream, eggs, sugar, and spices. This recipe is easy to make, requiring just 1 food processor and a baking pan! How to Make Pumpkin Pie ![]()
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