Happy Thanksgiving to everyone across the pond for tomorrow!
For me, it's really just an excuse to create a pumpkin pie recipe and stuff my face to my heart's content. So it's just like any other day really.
Pumpkin lovers rejoice, I have the dreamiest Pumpkin Pie recipe all ready and waiting for you to bake up.
This delicious recipe keeps it healthy with a gluten-free crust and a smooth filling that will leave you wishing Thanksgiving was a year-round celebration.
This recipe is suitable for vegans, gluten-free, dairy-free and refined sugar free. It's plant based so that means there could even be room for an extra slice! Bursting with flavour, this fuss-free pumpkin pie recipe is my favourite. It's rich, smooth and is the perfect ending to a Thanksgiving dinner. Or a morning-after-Thanksgiving breakfast. Or a breakfast any day of the week because you deserve it and you should treat yourself more.
There's protein, fibre, Vitamin A and all good things in there!
For the crust
50g melted coconut oil
120g ground almonds
30g crushed walnuts
Pinch of bicarbonate of soda
2 tbsps maple syrup or date syrup
1/2 tsp vanilla extract
For the filling
340g pureed pumpkin (sweet potato or butternut squash can be used too)
130ml aquafaba (this is whisked up water from a chickpea can!)
2-3 heaped tbsps coconut yoghurt
6 tbsps maple syrup
2 tsps cinnamon
1/2 tsp grated nutmeg
1. First up - the crust! Heat the oven to 180C and lightly grease a pie dish with coconut oil
2. To make the crust, combine all the ingredients together in a food processor and blitz up. Once it has formed a dough, allow it to harden in the fridge for around 10-15 mins. Once it's hardened up, roll out the dough between two pieces of parchment paper. Place it in the pie dish and bake in the oven for 20 minutes. Once the pie crust is baked, set it aside to cool.
3. For the filling, mix together all the filling ingredients in a mixing bowl. Fill the crust up with the filling and bake in the oven for about 15 minutes.
4. Eat. All of it. Challenge accepted.