Gluten Free Pumpkin Pie ( vegan)

It's fall, which means it's pumpkin pie season. I'm sharing this easy blender pumpkin recipe that is silky and delicious.

I live in Bucks County, Pa where the fall season is breathtaking. The foliage turns beautiful shades of crimson, golds, and oranges. The local farms are boasting crisp crunchy apples, and families enjoy weekend adventures of going "apple picking". Winter squashes, sweet potatoes, and  pumpkins are available for purchase on the many roadside farms!

This gluten-free and vegan pumpkin pumpkin pie recipe calls for both pumpkin and sweet potatoes. Pumpkin tends to be somewhat bland and less sweet than sweet potatoes. The combination of the two fall favorites creates a flavorful pie with just the right seasonings.

Pumpkins on a cart at the farm at the corner of my  street

This pumpkin pie is silky and delicious
I'm not an experienced baker, so I was determined to find a pumpkin pie recipe that would be easy , but still taste great! This simple pie is absolutely DELICIOUS .
I've shared it with those that are neither gluten free nor vegan and everyone gave it a thumbs up!

Add a crust if you like 
The crustless pie is made with just a few healthy ingredients that are blended in the blender or Vitamix. If you prefer a crust use my easy nut pie crust which does not require rolling.

Other than the cooked pumpkin, the main ingredient is raw cashews (soaked and drained).  Many raw food desserts call for raw cashews. They give vegan desserts a smooth and firm texture.

Simple but surprisingly delicious...one piece will not be enough
( one pie will not be enough)

Nutritional Benefits of Pumpkin 

• Pumpkin is rich in beta-carotene, Vitamin C, and Vitamin A and even contains some iron. 
• 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.

Author: Judee Algazi @Gluten Free A-Z Blog

Prep Time: 10 minutes (if your yams are already cooked)

Cook Time: 35 minutes

Serves : 6

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 pumpkin puree) 
2 medium yams, peeled, steamed, and cubed.
1/2 cup nut milk ( I like coconut or cashew milk)
2 tsp pumpkin pie spice ( ** or make your own spice mix ) 
pinch of sea salt
1 tsp natural vanilla

Directions: 

1. Soak cashews in a bowl in the refrigerator 6-8 hours in advance ( if in hurry soak 1 hour) 

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 ( gluten free) pie crust . My very easy gluten free pie crust  does not need to be rolled. 

soak cashews overnight

or make your own pumpkin puree

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 using steamed sweet potatoes
                                          

For a slightly different flavor Use all sweet potatoes ( 6 medium to large) in the recipe instead of pumpkin.
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My recipes was adapted from:   Happy Healthy Life .

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Food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to come up with easy healthy recipes that meet gluten free, vegetarian and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.



Author: Judee Algazi

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