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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Holiday Feast: Five Fast Recipes at your Fingertips

By Megan Stulberg

So I survived my first vegan holiday! Somebody congratulate me! Being the overachiever that I am I opted against a generic tofurky dish and instead created a five-part Christmas meal that’s vegan, gluten-free, healthy and versatile. The results (and the leftovers) were to die for.

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~Chunky Mushroom Gravy~

Ingredients:

  • 2 cups cremini mushrooms, diced
  • 1.5 cups gluten-free vegetable broth, chilled
  • 1 small onion, finely diced
  • 4 cloves of garlic, finely minced
  • 4 tbsp nutritional yeast
  • 2 tbsp tapioca flour
  • 1/2 cup red wine or cooking sherry (red wine will give it a slightly heavier taste)
  • 2 tsp dried thyme
  • 2 tsp dried parsley (feel free to substitute for other spices/herbs that better suit your tastebuds)
  • 2 tbsp gluten-free soy sauce
  • Dash of salt and pepper, to taste

Directions:

1) Rinse mushrooms and dry thoroughly.

2) In a skillet over medium heat, sauté the garlic, onion and herbs for about 4-6 minutes until softened. Add a splash of vegetable broth.

3) Add the mushrooms and red wine to the skillet. Stir occasionally for 2-3 minutes.

5) Combine the nutritional yeast, tapioca flour and soy sauce in a bowl. Add mixture to the skillet and wait a few minutes for the gravy to thicken, stirring frequently.

6) Pour in the remaining vegetable broth. Keep stirring. If the gravy is not thickening properly, add a dash more nutritional yeast.

7) Add the salt and pepper to taste. Reduce heat to low and let simmer for about 10 minutes.

8) Serve hot hot hot!

The gravy can be made in advance and chilled, just heat up before serving. Makes 4-6 side servings.

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~Lime Chickpea Salad~

(Adapted from Oh She Glows. Angela is a genius.)

Ingredients:

  • 1 large can of chickpeas, rinsed and drained
  • 2 cups spinach
  • 1/4 cup red onion, finely chopped
  • 2 limes, juiced
  • 1/4 lemon, juiced
  • 1/2 cup cilantro, chopped
  • 2 cloves of garlic, diced
  • 2 tsp dijon or honey mustard (I used dijon, because y’know, vegan)
  • 1 tsp olive or coconut oil
  • Dash of salt and pepper, to taste

Directions:

1) Chop the spinach very finely in a food processor. Place the chopped spinach in a large bowl with chickpeas and onion, then set aside.

2) Using the food processor again, make a dressing by adding the lime juice, garlic, cilantro, mustard, olive oil, salt and pepper. Process for about 20 seconds.

3) Pour dressing into the large bowl and stir all ingredients together. Let sit for about 10 minutes, then serve.

Serves about 3-4 main dishes or 6 side dishes.

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~Pear, Orange & Apple Infused Cranberry Sauce~

Ingredients: 

  • 2 cups frozen or fresh cranberries
  • 1 pear, peeled and chopped
  • 1 gala apple, peeled and chopped
  • 1/2 cup fresh orange juice
  • 1/4 cup organic 100% maple syrup
  • 1/4 cup organic sugar (can substitute by adding a dash more maple syrup instead)

Directions: 

1) Add cranberries, orange juice and maple syrup to a medium pot. Bring to a boil and let simmer for a few minutes.

2) Add the apple and pear once the cranberries begin to melt. Add sugar if desired. Stir regularly.

3) Reduce heat and let simmer on low for 5 minutes until texture is thick and gooey. Remove from heat and chill until ready to serve.

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~Maple Cinnamon Sweet Potatoes~

Ingredients:

  • 4 small sweet potatoes
  • 2 tbsp organic 100% maple syrup
  • 1 tsp cinnamon
  • 1/2 cup unsweetened almond milk (optional)
  • Dash of salt and pepper, to taste

Directions:

1) Wash, peel and cut the sweet potatoes into small chunks.

2) Bring water in a medium pot to a boil. Submerge the sweet potatoes for 5-8 minutes until tender.

3) Remove from heat and rinse the potatoes under cold water. Place in a large bowl and mash thoroughly. Add maple syrup, cinnamon, almond milk and additional seasonings. Combine ingredients until the desired consistency is reached.  Serve immediately.

Serves 4-6 sides.

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~Gluten-Free Stuffing~

I made the exact same recipe that I posted on Vegan Girlfriend a couple of weeks ago! For my original gluten-free stuffing recipe, click here.