Pumpkin pudding pie – vegan

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I adapted this recipe heavily after trying to find something mainly raw, definitely vegan and definitely quick. This recipe will take you about 30 minutes to complete however, ** there is a setting time of a few hours** for the pudding/pie filling. Please make sure you leave yourself with at least a few hours before chowing down.

Ingredients Pie:

3/4 lg can pumpkin filling

5 tbsp cornstarch

3/4 tsp pumpkin pie spice * try my homemade recipe

1/8 teaspoon sea salt

1 3/4 cup coconut almond milk

3/4 tsp vanilla extract  *try my homemade recipe

Ingredients Crust: 

2  1/4 cups soaked & pitted dates * soak for 45 minutes

2 1/2 cups pecans

1/2 cup unsweetened coconut flakes

1/2 tsp pumpkin pie spice *try my homemade recipe

Method:

Create crust first by placing all ingredients in food processor and pulsing until well mixed and doughy. Mixture should form an easy ball when rolled.

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Press into pie pan (greased with coconut oil if not teflon) and place in fridge.

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Next, create your filling.

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Combine all dry ingredients in a saucepan and whisk. Add pumpkin puree and slowly whisk in milk.

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Place over medium heat and whisk continuously. Once bubbles start and the mixture thickens use a spatula to ensure your mix does not stick to the bottom or sides of the pan.

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Remove from stove top and add vanilla, whisk and let set for 5 minutes. Pour into glass bowl.

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Add Saran wrap to touch the surface of the pudding to prevent “skin” from forming.

Refrigerate for at least 2 hours.

Once set pour mixture into pie shell and let set for another 30-60 minutes. 

Serve with Luna & Larry’s coconut bliss ice cream or a whipped topping of your choosing.

Reference: The minimalist baker

Saskatoon & Rhubarb Pie – Vegan

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I’m not a sweet tooth, so when I bring you a dessert recipe, it’s usually because it was so good, I just had to….and, lets face it, I make them tops 3-4 times per year. This month, while at the CSA picking up our share I found a wicked deal on saskatoon berries. I also had a horrific hail storm at my house that killed off nearly all of my rhubarb, so I decided to put together the remnants of my prized patch, into this pie.

Before you start please note: YOU MUST CHILL THE FLOUR AND PASTRY BLENDER AS WELL AS FREEZE YOUR BUTTER/BUTTER SUBSTITUTE FOR AT LEAST 1 HOUR. 

 

Ingredients:

 

Filling: 

2 cups chopped rhubarb

3 cups saskatoon berries

1 cup raw organic sugar

3tbsp corn starch

Coconut oil for brushing the top

pinch salt

 

Pie shells (top & bottom) – use only 1/2 recipe if you prefer to go topless. 🙂

1 3.4 cup all purpose flour (organic if able)

1 cup frozen earth balance or butter if not veggie

Ice water on hand

 

Method: 

 

Preheat oven at 425

Ensure your flour, pastry blender and butter are chilling.

 

Toss all filling items together and let sit.

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Set out 9 inch pie pan.

Cut frozen veggie spread into flour with pastry blender. Rub together mixture by hand until butter is absorbed. Add ice water if there is too much flour – just a tsp at a time. Handle dough as little as you can, mould into one big lump, cut in two.

Place ball 1 of dough between wax paper and roll out.  Place in 9 inch pie dish and allow to drape slightly over sides. Do the same exercise for top shell if using & set aside. Thanks to my pal Andi for the wax/parchment tip!

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Add filling to pie dish.

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Top with pastry if using. Create 3 slits to allow for breathing in top of pie. Brush/spray with coconut oil.

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Bake at 425 for 15 minutes, reduce to 375 and bake for 50-60 more or until pie is bubbling.

Set aside and allow to cool, serve as is or with ice cream/whipped topping.