The crust for this recipe is a superior alternative to store-bought pastries, and is the perfect blend of traditional pumpkin and pecan pie. Now you don't have to choose between them (or make both).
Cook Time | 60 min |
Servings |
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Ingredients
Vegan Pie Crust
- 1 cup raw almonds soaked
- 1 cup raw walnuts soaked
- 1 cup raw pecans soaked
- 10 Medjool dates pits removed
- 1/4 cup molasses
- 1 Tbsp. vanilla
- 2 tsp. cinnamon
Vegan Pumpkin Pie Filling
- 3/4 cup tofu
- 16 oz pumpkin puree
- 2 tsp. cinnamon
- 3/4 tsp. ginger
- 1/2 tsp. Nutmeg
- 1 tsp. vanilla extract
- 1 Tbsp. ground flax seed
- 1/2 cup brown sugar
- 1/2 cup molasses
Coconut Cream Topping
- 1 can full fat coconut milk chilled overnight
- 2 Tbsp. powdered confectioners sugar
- 1/2 tsp. vanilla extract
Ingredients
Vegan Pie Crust
Vegan Pumpkin Pie Filling
Coconut Cream Topping
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Instructions
Coconut Cream Topping
- Open chilled can of coconut milk without shaking it or turning upside down. Use a spoon to carefully remove the solid coconut. Discard the liquid (or save it for a smoothie!).
Colleen Kachmann is a health coach, writer, teacher, yogi, mother of 4 (+3 bonus stepkids), and personal chef. She has a B.S. in education from Indiana University, and a master of science in health coaching from International Health Coach University. She also successfully completed the Women’s Functional & Integrative Medicine Professional Training Program through the Women’s Integrative Medicine Institute. Buy her book on Amazon. Find her on Twitter Pinterest Instagram YouTube Facebook