Crustless Pumpkin Pie
EASY VEGAN PUMPKIN PIE ~~
An incredibly simple, vegan-friendly pumpkin pie that tastes better than the original! Try this as a healthier alternative during the holidays. Your guests will love the taste and will be asking for the recipe! You may or may not choose to mention that it is soy free, egg free, gluten free, refined sugar free and dairy free.
- 1 cup raw soaked almonds (soak at least 4 hours)
- 1 cup pure maple syrup
- 1 16 oz. can organic pumpkin puree (or use fresh puree)
- 2 teaspoons pumpkin pie spice
- Consider adding our homemade cashew cream as a topping!
Simply throw all of the ingredients into a high-powered blender and blend until completely smooth and creamy.
Pour the filling directly into a greased pie pan, for a crustless pumpkin pie,
into a pre-made crust, if you prefer the traditional version.
Bake at 400F for 15 minutes, then reduce the temperature to 350F and bake for an additional 30 minutes. The pie will be significantly darker when it is ready, thanks to the caramelized maple syrup.
Allow to cool, then chill in the fridge for at least 2 hours before serving.
Prep time: 5 mins
Cook time: 45 mins
Total time: 50 mins
This recipe calls for a high-powered blender, like the Vita-Mix, to get the filling REALLY smooth and creamy. If you don’t own a powerful blender, it is recommended that you start off with a half cup of creamy almond or cashew butter instead of the soaked nuts, and using a food processor or blender to combine the rest of the ingredients.
Simple Changes. Powerful Results.
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