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Plant-Based Recipes

Revolutionary recipe: Maple Pumpkin Pie

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1 min read
Summary

Recipe from Garden Fresh Foodie Editor’s note:  This plant-based recipe for maple pumpkin pie is dairy free and gluten free. This recipe was inspired by Martha Stewart’s “Golden Maple Pumpkin Pie,” but this version is healthier and not so heavy. Enjoy.   PrintRevolutionary Recipe: Maple Pumpkin Pie Per Serving 253 calories Fat 18 g Carbs 21

Recipe from Garden Fresh Foodie

Editor’s note:  This plant-based recipe for maple pumpkin pie is dairy free and gluten free. This recipe was inspired by Martha Stewart’s “Golden Maple Pumpkin Pie,” but this version is healthier and not so heavy. Enjoy.

 

Revolutionary Recipe: Maple Pumpkin Pie

Per Serving 253 calories

Fat 18 g

Carbs 21 g

Protein 6 g

12


Revolutionary Recipe: Maple Pumpkin Pie

Ingredients

    Gingered Almond Crust

  • 1 3/4 cups of almond meal
  • 1/4 cup of almond butter or coconut oil
  • 2 tbsp maple syrup
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1 tbsp ground flax/flaxmeal
  • 1/8 tsp salt
  • 1/4 tsp baking soda
  • Pie Filling

  • 1 1/2 cup of full or reduced fat coconut milk (1 can-I’ve done the pie both ways, but like it better with the full-fat), alternatively could use almond milk for a lower fat version
  • 1 1/2 cups of pumpkin (we use 1 can of organic pumpkin)
  • 1/2 cup of maple syrup
  • 2 tbsp ground flax, added to coconut milk, mixed and allowed to sit 10 minutes before using
  • 3 tbsp tapioca starch
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1 tsp vanilla
  • 1/4 tsp salt

Instructions

  1. Preheat oven to 350 degrees.
  2. Mix crust ingredients in a food processor and blend until dough forms into a ball.
  3. Press almond crust into un-greased 9? pie dish.
  4. Bake for 10 minutes before adding in pumpkin filling.
  5. Mix together pie filling ingredients (I find it’s best to use a blender or a mixer). Pour into pie crust.
  6. Cover the edges of the pie with foil or pie crust protectors to prevent crust edges from browning too quickly.
  7. Increase temperature of oven to 400 and bake pie for about 60 minutes, cover to prevent excessive browning, turn temp down to 350 and bake 20 more minutes. Bake until center of pie is set and knife inserted comes out clean. If filling is still slightly loose, it will firm up as it sets. If air bubbles form, pop them.
  8. Let cool before serving (best served cold) and serve with coconut whipped cream.

Notes

Nutritional Benefits:

• Pumpkin is a great source of Vitamin A, a vitamin that helps reduce inflammation, improve skin and teeth health, as well as serve as a powerful anti-oxidant.

• Almonds: provide a good source of potassium, calcium, protein, and healthy fats to lower cholesterol. Almonds also provide a good source of fiber, which along with a low glycemic index, keep blood sugar levels in check.

• Maple Syrup: good source of potassium, unrefined sugar, and naturally organic (we get ours locally).

• Cholesterol free, dairy free, gluten free (however, if made with traditional crust, not the best for you, and does contain saturated fats).

Tell us in the comments what you think of this plant-based recipe because we’d love to know.