Easiest vegan Pumpkin pie

July 9, 2020 / Lyn Jones / 0 Comments

For the spices, I added cinnamon and cardamom but feel free to go crazy and add whatever you think matches this pie. I actually think a thin dark chocolate layer over the crust would be magic.
https://vanillacrunnch.com/the-easiest-vegan-pumpkin-pie-youve-ever-made/

Serves: 8
Ingredients
  • CRUST
  • 1½ cup plain flour
  • ½ cup vegan butter + more for greasing the pan
  • 1 Tab sugar
  • ½ tsp salt
  • ½ cup ice water
  • FILLING
  • 2 cups steamed pumpkin
  • ¾ cup coconut milk
  • ½ tsp Agar-Agar
  • ½ cup cornflour
  • ¼ cup maple syrup
  • ½ cup brown sugar or coconut sugar
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ tsp cardamom
Instructions
  1. Steam the pumpkin until soft
  2. While the pumpkin is steaming, prepare the crust by combining all the ingredient to a homogenous dough. I always make this with my hands put feel free to use a machine. Press the dough into a round pan (6-inch makes a higher pie with a thicker crust and 8-inch a flatter pie with a thinner crust; I tried and liked both)
  3. Put into the freezer until the filling is ready.
  4. Preheat the oven to 350F
  5. Heat the coconut milk with the agar-agar until boiling.
  6. Add all the ingredients for the filling plus the coconut milk- Agar-agar mixture to our blender and blend until well combined.
  7. Fill over crust and bake for about 45-50 minutes.
  8. Let cool down and place in the fridge for about 4 hours with a plastic wrap on top.

 

GF PECAN PIE (no corn syrup!)

May 3, 2020 / Lyn Jones / 0 Comments

INGREDIENTS

  • 1 unbaked Gluten-Free Pie Crust  (a really nice one)
  • 1 cup coconut sugar (or palm sugar)
  • 3/4 cup pure maple syrup
  • 3 tablespoons vegan butter, melted and cooled
  • 3 large eggs, at room temperature
  • 1/4-1/2 teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 1 3/4 cups raw pecan halves

INSTRUCTIONS

  1. Preheat oven to 400 degrees (F).
  2. In a medium-sized mixing bowl, whisk together the organic coconut sugar, pure maple syrup, vegan butter, eggs, sea salt, and vanilla extract. Stir in the raw pecan halves.
  3. Pour the filling into the prepared unbaked pie shell and place the pie on a large baking sheet (just in case the pie spills over). Place the baking sheet in the oven and bake for 20 minutes at 400 degrees (F). Reduce the oven temperature to 350 degrees (F) and bake for an additional 30 minutes. The pie is completely cooked through when the top is deep golden and filling doesn’t jiggle. The filling may puff up during baking. If this happens, don’t be alarmed. It will settle as it cools. Place on a wire rack to cool. Cool completely before serving.

NOTES

I don’t recommend trying to make this recipe egg-free. Try these Gluten-Free Pecan Pie Cookies, or Paleo Pecan Pie Bars instead. They are grain-free, gluten-free, refined sugar-free, and vegan.

If you can’t have vegan butter of any kind, coconut oil or ghee (higher cals) can be used as a substitute.

Some like to toast their pecans prior to assembling their pecan pie. PLEASE do NOT do that with this recipe, as the baking time is long enough to toast the pecans. If you toast the pecans beforehand, they will burn while baking.