There are many gluten-free and dairy-free (gf/df) recipes out there for pumpkin pies, but few that are also vegan and actually turn out tasting like Grandma’s original recipe with heavy cream, eggs and old school flour. Then there’s the issue of accessability to ingredients and how much time it takes to make a healthy recipe. Thanks to the gluten-free movement, finding gluten-free pie crusts has become pretty easy. As for the vegan substitutions, I’ve been experimenting with several options from tapioca and xanthan gum to coconut manna and corn starch. Several runny or gritty pies later, I still wasn’t happy with the final product..that was, until I whipped up this yummy batch!
When making recipes, please keep in mind the Naturalista Nutrition guidelines for highest health content, found at the bottom of this recipe.
- 1 (15oz) can Pumpkin puree
- 1 (16 oz) package silken tofu (sprouted if possible)*
- 3 tablespoon ground flax seeds (sprouted if possible)
- ½ cup brown sugar (sweetener substitution measurements below)
- ¼ cup cane sugar
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
- Preheat oven to 350 (325 with convection)
- Use a fork to poke a few breathing holes in the bottom of the defrosted gf pie crust and place in the pre-heating oven for about 10 minutes. Carefully remove and let cool a bit on a rack or cold plate.
- Whip all ingredients together in food processor or in a large bowl with a hand mixer until mixer is evenly smooth.
- Place pie crust on a cookie sheet then carefully pour pumpkin mix into lightly toasted pie crust.
- Sprinkle with chocolate chips, pecan or other chopped nuts as an option.
- Bake for 20-30 minutes depending on your oven and altitude.
- To prevent edges from getting too crispy, cover with pie-edge covers or take 2 inch wide strips of foil and mold around edges.
- Remove from oven and let cool to room temp, then place in refrigerator to set more firmly.
- Slice into pieces and serve with your favorite Coconut Bliss ice-cream or TruWhip natural topping.
- Enjoy In JOY!
Sugar sweetener substitution measurements:
Stevia – 1 cup sugar = 1/8 cup stevia
Xylitol – 1 cup sugar = 1/4 cup sugar
Maple Sugar – 1 cup sugar = 1/4 cup maple sugar
Maple Syrup & Coconut Nectar – 1 cup sugar = 1/2 cup syrup/nectar
Honey & Molasses – 1 cup sugar = 1/2 cup honey/molasses
Date & Coconut Sugar – 1 cup sugar = 1 1/8 cup date/coconut sugar
Yummy addition options to sprinkle on top of pie or add into the filling:
Pecan or Walnut pieces
Naturalista Nutrition recipes are made with LOVE using Organic, fresh, naturally healthful ingredients in season from local farms (when possible), then prepared with purified water & elements sourced from Nature that support the optimum health of humanity and our Planet.
That means NO: Genetically Modified Organisms (GMO), pesticides, herbicides, tap water, “diet”, replacement, imitation, substitute, processed, or otherwise toxic ingredients, and absolutely no chemically derived anything.
Naturalista Nutrition Health Facts
This Pumpkin Pie recipe contains natural healing ingredients known for the following health benefits:
Alzheimers & Dementia
Childhood Malnutrition Issues
Including: ADHD/ADD, Depression, Diabetes,
Injury & Inflammation
Eye Sight Issues
Blood Related Issues
* While soy has gotten a bad rap lately, what you may not realize is that tofu isn’t the issue. The reported health concerns come from processed soy products such as vegan “meats” which are typically made from conventionally manufactured, genetically-modified soy. Tofu, itself, is a very healthy vegan food choice. Additionally it helps to regulate hormones as well as metabolism. If you can find sprouted tofu at your natural grocer, then it’s even that much better for you, so embrace this ancient food rather than turning a cheek from tofu containing recipes just because of the negative hype on genetically-modified soy products.
Now, that’s what I call a Live-it…not a die-t!
Healing Humanity and Our Planet One Bite at a Time!