Here is an easy recipe for a traditional bake just in time for holiday gatherings. And best of all the taste and texture of this pumpkin pie is all there without the other stuff.  Everyone can enjoy this lighter variation that is gluten-free and vegan. It’s perfect after a heavy meal or for any occasion that calls for something sweet and festive. This recipe also makes into pumpkin squares for a smaller serving size and did I mention anyone can make this. No baking experience needed seriously fool proof!!

Ingredients for the crust
1 box of Pamella’s gluten free graham crackers (cinnamon is my favorite but plain is good too)
1/2 c. ground raw pumpkin seeds
1/4 c. virgin coconut oil
2 T. something sticky like …coconut nectar, agave, barley malt or brown rice syrup
1/4 t. real salt

Ingredients for the filling
2 c.butternut squash baked or a sweet squash like kombocha
1/3 c. full fat canned coconut milk (refrigerate the can and spoon off the white cream portion from the top)
1/4 c. maple syrup
1/4 c. golden monk fruit
2 T. arrow root powder
2 t. vanilla extract
1.5 t. pumpkin pie spice
1.5 t. Temple Taste Persian masala
1/8 t. real salt
Garnish: Temple Taste coconut whipping cream recipe

Directions for the crust
Place the package graham crackers in a blender to whirl into crumbs. (p.s the recipe still works if you eat one of the crackers 🙂 Place graham crumbs in a bowl and mix in 1/4 cup melted coconut oil and 2 Tablespoons of sticky stuff, 1/4 teaspoon of real salt. Stir in 1/2 cup raw ground pumpkin seeds ground in a spice or coffee grinder or blender.
Combine the ingredients and place in a pie pan greased with coconut oil  or in a 8 inch pyrex dish which can be greased with coconut oil or covered with parchment paper using two sheets one placed vertical and the other horizontal. Use your fingers to distribute the crumbs and press into the edges. A pastry roller or rolling tool like a small jar can be helpful to press the crust evenly into the bottom and sides of the dish.

Directions for the filling
step 1:
To prepare the pumpkin pulp use a knife to cut a few holes into butternut or kombocha squash and place it in a pan with 2 inches of water. Bake 400  for 30-40 minutes or till soft.  Let the squash cool and remove the pulp to measure for pie.
Note: if you have a high powered blender you can include some of the seeds to add a nutty flavor but make sure you blend them till the are completely smooth.

step 2
Preheat the oven 350
Measure all of the pie filling ingredients into a blender or food processor and whirl for a few minutes until smooth. Pour the pie filling mixture into the pie crust.
Place the pie in the oven and bake for 35-40 minutes or until the filling is firm. Remove the pie and allow to cool before serving.
This pie usually sets without refrigeration however, if it is soft you can refrigerate for a few hours to set and if you are serving the following day it is best refrigerate.

Garnish and serve with coconut whipping cream. See our recipe
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