Homemade Vegan Pumpkin Pie
As the days grow shorter and the air gets crisper I have been craving some delicious seasonal baked goods! This overcast cold Sunday was the perfect day to create an organic, vegan Pumpkin Pie!
This my own recipe so I wasn't sure how it would come out, but I just took a small slice before writing this blog and oh my goodness, it is deeeeelicious! And the added bonus is my whole cottage smells heavenly!
Organic Almond Flour - 2 cups
Organic Chia Seeds - 1 TBSP
Salt (I use pink Himlayan Salt) - 1/2 tsp
Organic Extra Virgin Coconut Oil - 2 TBSP
Organic Cinnamon - 1 tsp
Organic Canned Pumpkin - 1 can
Organic Cinnamon Spice - 1 tsp
Organic Ginger Spice - 1/2 tsp
Organic Nutmeg Spice - 1/4 tsp
Organic Maple Syrup - 1/2 cup
Organic Chia Seeds- 2 TBSP
Unsweetened Organic coconut milk - 1/2 cup
*Make the pie crust first.
*Preheat oven to 375
*Lightly grease 9" glass pie pan with coconut oil and set aside
*Make a chia egg by taking 1 TBSP of chia seeds and mix with 2.5 TBSP of water, mix together and put in the fridge for a few minutes until it becomes gelatinous.
*Mix almond flour, salt and cinnamon in a large bowl
*Melt 2 TBSP of coconut oil and add to mixture
*Then add in the chia egg.
*Use your hands to combine all the ingredients into a dough and then evenly form a crust into
the glass pie pan.
*Bake for 15 minutes at 375
*As the crust is baking make 2 chia eggs (2 tablespoons of chia seeds mixed with 5 tablespoons of water) and put in the fridge for approx 5 minutes for the mixture to become gelatinous.
* Combine 1 can of pumpkin with nutmeg, cinnamon, ginger and maple syrup in a bowl. Then add in 1/2 cup of coconut milk (or any other nut milk you prefer) along with the chia eggs.
* When crust is done put pie filling into crust and bake for another 25 minutes at 375.
*Technically you should let it cool and then cover and chill for 2 hours...but I took a taste after 30 minutes of cooling at it was DIVINE!
Happy Healthy Baking!