Improved Pumpkin Pie (GF, V, No-Bake)

Post by Megan Stulberg

I have made many a’ pumpkin pies in my day. There’s this one I posted last year, for instance — which was good, but the consistency just wasn’t quite right and I knew I could do better. I made this dish the other day for American Thanksgiving and god *damn*, was it an improvement! The only problem was that it was all pretty last minute and the store was sold out of non-dairy whipped cream (my own fault), so I had it with vanilla bean ice cream instead. Still real good, though.

This pie is no-bake, raw except for the pumpkin puree, soy-free, gluten-free and vegan.

Watch the video below, click through to subscribe to us on YouTube, and read the following recipe! Enjoy.

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INGREDIENTS…

FOR THE CRUST:

  • 1 cup raw almonds, soaked overnight
  • 1 cup pitted dates, soaked overnight

FOR THE FILLING:

  • 3/4 standard can pure pumpkin puree
  • 1 cup cashews, soaked overnight
  • 1/4 cup coconut oil
  • 1/4 cup 100% maple syrup
  • 2 tbsp lemon juice
  • 1 tbsp organic vanilla extract
  • 1 tbsp nutmeg
  • 1 tbsp cinnamon
  • 1 tsp ginger

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DIRECTIONS…

  1. To make crust…Soak dates and almonds in separate bowls overnight.
  2. Drain. Pulse dates and almonds in food processor until crumb-like consistency has been reached.
  3. Line a small 5-inch round pan with plastic wrap or parchment paper. Press mixture into bottom of dish firmly to form an even crust. Leave in freezer to set at least 1 hour.
  4. To make filling…Blend all remaining ingredients until smooth. Spread onto crust and let set in freezer 1-2 hours, or overnight.
  5. Remove from freezer to thaw at room temperature for 1 hour, or in the fridge for 4-5 hours.
  6. Slice pie and serve with coconut whip or vanilla ice cream. Leftovers can be kept in fridge.

Makes 1 standard pie (6-8 slices).

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Pecan Pie with an Apple Coconut Topping (vegan, GF, raw, refined sugar-free)

By contributor Megan Stulberg

(Posted in advance on our Instagram here)

We’re a bit behind on our recipe posts, sorry everybody! I made this baby a few months ago and looking through these photos again has made me miss it terribly.

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Ingredients…

  • 3 medium royal gala apples, peeled and coarsely chopped
  • 1 cup medjool dates, pitted
  • 1 cup raw pecans
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup coconut oil
  • 3 tbsp black chia seeds
  • 1 tsp organic vanilla extract

Directions…

1. In a high-speed blender or food processor, pulse the pecans and dates until thoroughly incorporated.

2. Press the mixture into an 8-inch round cake pan lined with plastic wrap. The pie should be about 1 inch thick. Set aside in freezer.

3. Combine apples, coconut, oil, and vanilla extract in food processor until slightly chunky in consistency. Add water by the teaspoon if required and continue blending.

4. Remove pan from freezer and pour the topping onto the centre of pie and spread evenly. Sprinkle chia seeds evenly across the cake, and garnish with additional pecans if desired.

5. Set pie in freezer for at least two hours to set.

6. Thaw pie for half hour at room temperature before slicing and serving. Serve cold.

Makes 1 pie (approximately 6 slices)

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Chocolate Caramel Pecan Pie (GF, vegan, no-bake, raw)

By contributor Alexandra Courts

So I did something silly — I made this last spring and completely forgot to write up a recipe for it! This was one of the first raw desserts I ever made, so it deserves to be blamed for my obsession.

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Ingredients:

For the pie…

  • 1 cup medjool dates
  • 3/4 cup raw pecans, soaked overnight
  • 1/4 cup raw almonds, soaked overnight
  • 1/4 cup shredded unsweetened coconut
  • 1/4 cup raw cacao powder

For the topping….

  • 3/4-1 cup medjool dates
  • 1 tbsp vanilla extract
  • 2-3 tbsp melted coconut oil
  • Water (add by spoonful until desired consistency)

Directions:

  1. In a high-speed blender, pulse the raw pecans, almonds, shredded coconut and cacao powder. Add in the medjool dates and blend until combined.
  2. Press the pie mixture into an 8-inch round cake pan lined with plastic wrap. The pie should be about 1 inch thick and slightly higher on the edges to form a crust that the caramel topping won’t overflow over.
  3. Combine all topping ingredients in a high-speed blender until smooth.
  4. Pour the topping into the centre of the pie and spread until it reaches the edges. Trim with pecans or topping of your choice, if desired.
  5. Set the pie in the freezer for about one hour before serving or until the topping has set.
  6. Thaw the pie for about 20-30 minutes at room temperature before serving.
  7. Enjoy!