Happy Thanksgiving Everybody! For those who are VEGAN or Lactose Intolerant (and, frankly, who isn't?). I tested this recipe this morning, and at 7:30PM it was 3/4 gone already!
Read through to get the blueprint for the VEGAN almond pie crust, too.
1 (15 oz.) can (preferably organic) pumpkin puree (no sugar or other additives, check the label)
¾ cup “Spoonable” brand stevia or equivalent (OR LESS – TASTE IT! Let the spices do the talking!)
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
(freshly grated nutmeg if you have it on hand)
4 oz. organic coconut cream
8 oz. unsweetened almond milk, original or vanilla flavor
1 slightly cooled almond pie crust (see recipe below)
Preheat oven to 425 degrees
1) Combine all the ingredients. I use a high speed blender.
2) Pour into a cooled almond pie crust.
3) Bake 15 minutes at 425 degrees.
4) Reduce heat to 350 degrees and bake for an additional 35 - 45 minutes.
VEGAN Almond Pie Crust
1 1/2 cups blanched almond flour
1 pinch of kosher or sea salt
1/2 pinch of stevia to very lightly sweeten (less is more)
3 tablespoons extra virgin olive oil
Mix dry ingredients. Add E.V.O.O. and thoroughly combine. Press into glass pie plate.
Bake at 350 degrees for 7 to 8 minutes. You don't want the crust to brown.
Remember to turn up the oven to 425 once the crust is done. You bake the pumpkin pie at this higher temperature for just the first 15 minutes.