No Bake Vegan Pumpkin Pie with Gluten-free Gingerbread Crust
User Reviews
4.6
30 reviews
Excellent
No Bake Vegan Pumpkin Pie with Gluten-free Gingerbread Crust
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This Pumpkin Pie is No Bake, and comes together within minutes. Serve with a dollop of whipped non dairy cream. Gluten-free Dairy-free Soy-free. This Crust is so delicious that you will want to eat it by itself. It has candied ginger, cinnamon, cloves, almond, coconut, oats and maple. Roll it up into snack balls if not making the Pie
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Ingredients
For the Gingerbread Crust:
- 3/4 cup coconut shredded
- 2 Tbsp crystallized ginger
- 1 1/2 cup oat flour or other flour
- 3/4 cup almond meal
- 1/3 cup coconut sugar
- 1/2 tsp ground ginger
- 1.5 tsp cinnamon
- 1/4 tsp cloves ground
- 1/4 tsp salt
- 2 Tbsp neutral cooking oil coconut or other neutral oil, generic cooking oil
- 1.5 Tbsp molasses
- 1/3 cup maple syrup or more
- 1 to 2 tsp almond milk if needed
For the Pumpkin filling:
- 1 1/2 cup coconut milk canned full-fat
- 1/2 cup raw sugar or brown sugar or coconut sugar, ground
- 3 Tbsp arrowroot starch tapioca doesnt work as well. reduce starch by 1/2 tbsp for less gelatinousness, or cornstarch
- 2 Tbsp chickpea flour or use unbleached white flour
- 1 1/4 cup pumpkin not pumpkin pie mix, puree
- 1.5 to 2 tsp pumpkin spice or use 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves, 1/4 tsp nutmeg
- 1 tsp neutral cooking oil or vegan butter, generic cooking oil
- 1.5 tsp vanilla extract
- 1 gingerbread crust Recipe above
Instructions
For the Crust:
- Pulse the coconut with crystallized ginger in a blender, to break down the ginger and the coconut flakes to smaller flakes. Pulse a few times and transfer to a bowl.
- Add the rest of the flours, coconut sugar, spices. salt and mix well. Add oil, molasses and maple syrup and mix well. it will take half a minute for the mixture to start looking wet. Get your hands in there to warm up the molasses and mix well. Add a few tsp non dairy milk if needed to make a crumbly dough. Fill the pie pan with the dough and shape into a crust by pressing with your hands inside out.
For the Filling:
- Mix coconut milk and sugar, starch , chickpea flour in a pan at medium heat. Keep whisking so the sugar and starch dissolves well. Once the sugar has dissolved, add in the pumpkin puree, spices, oil and mix well. Keep stirring with a spatula and bring to somewhat boil. The mixture will keep thickening and some large bubbles will try to escape. 5 to 6 minutes total.
- Continue to stir and cook for another minute or 2. the mixture will visibly thicken and start to leave the pan at some places. You should be able to feel the stiffness in the mixture. Taste carefully and add sugar if needed. Mix in the vanilla and take off heat.
- Let it cool for a minute then pour into the prepared crust. Even it out using a spatula. Let cool for 10 minutes, then refrigerate for a few hours to overnight.
- Top with whipped coconut cream and serve.
Notes
- Nutritional values based on one serving
Nutrition Information
Show Details
Calories
474kcal
(24%)
Carbohydrates
62g
(21%)
Protein
7g
(14%)
Fat
23g
(35%)
Saturated Fat
11g
(55%)
Sodium
125mg
(5%)
Potassium
384mg
(8%)
Fiber
4g
(16%)
Sugar
35g
(70%)
Vitamin A
5960IU
(119%)
Vitamin C
2.1mg
(2%)
Calcium
83mg
(8%)
Iron
3.8mg
(21%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 474 kcal
% Daily Value*
| Calories | 474kcal | 24% |
| Carbohydrates | 62g | 21% |
| Protein | 7g | 14% |
| Fat | 23g | 35% |
| Saturated Fat | 11g | 55% |
| Sodium | 125mg | 5% |
| Potassium | 384mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 35g | 70% |
| Vitamin A | 5960IU | 119% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 83mg | 8% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
30 reviews
Excellent
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