Tuesday, October 9, 2012

Gluten Free Pumpkin Pie ( vegan)



Easy pumpkin pie

It's fall, which means it's pumpkin pie season. I'm sharing this easy blender pumpkin recipe that is silky and delicious.

I live in Bucks County, Pa where the fall season is breathtaking. The foliage turns beautiful shades of crimson, golds, and oranges. The local farms are boasting hard crunchy apples and families enjoy weekend adventures of going "apple picking". There are plentiful displays of winter squashes, sweet potatoes, and  pumpkin available for purchase on the many roadside farms!

My gluten free and vegan pumpkin pumpkin pie recipe calls for both pumpkin and sweet potatoes. Pumpkin tends to be somewhat bland and less sweet than sweet potatoes. The combination of the two fall favorites creates a flavorful pie with just the right seasonings.

large pumpkins on a cart
Pumpkins on a cart at the farm at the corner of my  street
The pumpkin pie is silky and delicious
I' m not an experienced baker, so I was determined to find a pumpkin pie recipe that would be easy , but still taste great! This simple pie is absolutely DELICIOUS .
I've shared it with those that are neither gluten free nor vegan and everyone gave it a thumbs up!


Add a crust if you like 
The crustless pie is made with just a few healthy ingredients that are blended in the blender or Vitamix. If you prefer a crust use my easy nut pie crust which does not require rolling.

Other than the cooked pumpkin, the main ingredient is raw cashews (soaked and drained).  Many raw food desserts call for raw cashews. They give vegan desserts a smooth and firm texture.


Simple but surprisingly delicious...one piece will not be enough
( one pie will not be enough)

Nutritional Benefits of Pumpkin 
  • Pumpkin is rich in beta-carotene, Vitamin C, and Vitamin A and even contains some iron. 
  • Pumpkin and sweet potatoes contain a significant amount of fiber, which is essential for a healthy diet.
  • 1/2 cup mashed pumpkin has 5 grams of fiber. A slice of whole grain bread may only provide 2 grams of fiber. 
  • Just like carrots, pumpkin and sweet potatoes are good for the eyes and provides the health protecting antioxidants, lutein and beta crptoxanthin known to be helpful for age related cataracts and macular degeneration. 
  • Pumpkin is also a good source of potassium which is essential for healthy nerves and muscles and helps keep blood pressure stable.
Author: Judee Algazi @Gluten Free A-Z Blog
Prep Time: 10 minutes (if your yams are already cooked)
Cook Time: 35 minutes
Serves : 6

Ingredients:

1 and 1/4 cups raw cashews, soaked in refrigerator at least 6-8 hours (Trader Joe's)

1/2 cup Grade B organic Maple syrup ( Trader Joe's) 
1 can organic pumpkin puree (16 ounces) (or homemade fresh pumpkin puree) 
2 medium yams, peeled, steamed, and cubed.
1/2 cup nut milk ( I like coconut or cashew milk)
2 tsp pumpkin pie spice ( ** or make your own spice mix 
pinch of sea salt
1 tsp natural vanilla

Directions: 


1. Soak cashews in a bowl in the refrigerator 6-8 hours in advance ( if in hurry soak 1 hour) 


2.  Preheat your oven to 400 degrees.


3. Drain the water from your cashews and place in blender or Vitamix. Add remainder of ingredients and blend until smooth and creamy. Remove mixture and pour into a lightly greased pyrex pan. Bake at 400 for 15 minutes and then at 350 for an additional 20. Remove and cool.


4. When cool, place in fridge until cold at least 2 hours. 


5. To me it tastes best the next day when it has been cooling overnight.


** Variation: Bake in a ( gluten free) pie crust . My very easy gluten free pie crust  does not need to be rolled. 




soak cashews overnight



or make your own pumpkin puree


steamed yams
Steam yams ( I just used two yams for the recipe) 
Blend all ingredients until smooth
I did not use a pie crust
easy pumpkin pie
Enjoy ( topped with coconut cream)
                                                        Recipe for Vegan Cream Topping
The dairy free whipped coconut cream is from another gluten free blog that has wonderful ideas. They provide pictures with a step by step recipe. Click here for their coconut whipped cream recipe Junior GF Chefs. 

Variation : Make this pie using steamed sweet potatoes

                                          

For a slightly different flavor Use all sweet potatoes ( 6 medium to large) in the recipe instead of pumpkin.
 Please leave a comment so I know you stopped by. Scroll down to the end of the post and click on comments.


My recipes was adapted from:   Happy Healthy Life .


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Food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to come up with easy healthy recipes that meet gluten free, vegetarian and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.



Author: Judee Algazi
3K+ Please leave a comment so I know you stopped by. Scroll down to the end of the post and click on comments
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See my post for 5 healthy Halloween Party Ideas 
Crudite and Dip  Pumpkin for Halloween The Rogue Cookie



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55 comments:

  1. I've been seriously trying to cut back on my meat intake. My brother's been a vegan for eight or nine years, but I've never been able to take the full plunge. Having said that I still try to opt for the meatless or tofu options as often as I can. I'll admit though that sometimes I have crazing, cave, etc.

    Anyway, pumpkin pie is my favorite part of the whole Thanksgiving Day meal smorgasbord and if there's a vegan option for Pumpkin Pie I'd prefer that for health and moral reasons.

    ReplyDelete
    Replies
    1. This is a really delicious vegan pie. Hope you enjoy it.

      Delete
  2. I adore pumpkin pie, and I adore shopping at Trader Joe's! I always buy the cashews and pumpkin. The TJ's by me doesn't carry grade B maple syrup, so I stock up when I am shopping in NJ. I am going to try this recipe, it sounds delicious.

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  3. I love Trader Joe's too. They have great quality for the price.

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  4. This sounds wonderful. I Love Pumpkin Pie and often substitute a crustless pumpkin custard. The cashews would add a nice touch and be great for my gluten free twin grandsons.

    Yael from Home Garden Diggers

    ReplyDelete
    Replies
    1. The cashews really add to the texture. Let me know if you try them

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  5. Yum, this looks delicious! I have definitely been making and eating my fare share of squash recipes! I just love pumpkin pie flavors!

    ReplyDelete
    Replies
    1. This season is just perfect for the pumpkin and squash recipes!

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  6. Looks delicious! Thanks for linking up!
    -Rachel

    ReplyDelete
    Replies
    1. Hi Rachel,
      I love all the blog carnivals. It's my pleasure to visit and link up

      Delete
  7. I'm always looking for a dessert recipe to share with vegan friends. This one sounds like a winner...thanks.

    ReplyDelete
  8. YUM, got this tweeted and pinned! :)

    ReplyDelete
    Replies
    1. I really really appreciate a tweet and a pin. Thanks so much Cindy

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  9. Hi Judee,
    I just love that Carrot face and your Pumpkin Face looks delicious! Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    ReplyDelete
    Replies
    1. The carrot face appetizer is a classic! I try to make it every year

      Delete
  10. My daughter has been vegan for several years. My husband and I are trying to eat healthier as well. This pie looks yummy..we love sweet potatoes. Looking forward to trying this one..Thanks!

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  11. This looks wonderful and I love that it holds together so well without a crust!

    Thanks for sharing on Healthy Vegan Friday!

    ReplyDelete
    Replies
    1. It is really a super recipe and perfect for the season

      Delete
  12. I am not gluten free because I don't seem to have any of the problems it creates. However, I have friends who have ditched gluten and feel great because of it!

    Hugs,
    Susan and Bentley

    ReplyDelete
    Replies
    1. You don't need to be gluten free to enjoy good healthy recipes. My recipes are for everyone.

      Delete
  13. New follower from Mix it Up Monday. Recently diagnosed with allergies to gluten, dairy and eggs has left me sad about the upcoming holidays. This is the perfect answer!

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  14. Raw cashews, interesting?

    - The Tablescaper

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  15. Great recipe! I get organic pumpkin from Trader Joe's too! And thank you so much for linking up with Healthy 2day Wednesdays as always! Hope you have a blessed week and hope you’ll be linking up this week!

    ReplyDelete
  16. Judee, the combination of pumpkin, sweet potatoes, and cashews sounds fantastic! Thanks for sharing this at GF Wednesdays!

    ReplyDelete
    Replies
    1. Linda,
      I'm a regular at GF Wednesdays! It's one of my favorite blog hops and I wouldn't miss it.

      Delete
  17. Fascinating use of ingredients - and it sounds delicious - love the carrot pumpkin! I do appreciate you sharing with Home and Garden Thursday,
    Kathy

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  18. Thanks for linking this with See Ya In the Gumbo. The bit about the cashews is really interesting. I've never seen that technique before. I also like the pumpkin/sweet potato combo.

    ReplyDelete
    Replies
    1. The cashews give it texture and creaminess. It's really a healthy fabulous pie

      Delete
  19. I absolutely love pumpkin pie! Am excited its almost time to make it :)

    ReplyDelete
    Replies
    1. I know what you mean and why do we think we have to wait??

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  20. Replies
    1. I hope that you do. It is healthy, easy to make and I'm sure your kids will enjoy this delicious nutritious treat.

      Delete
  21. I love fresh pumpkin and making my own puree. Your recipe looks amazing.Thanks for coming by and sharing at Foodie Fridays. Hope to see you again this week.
    Blessings,
    Shari

    ReplyDelete
    Replies
    1. That is so ambitious to make your own pumpkin puree and so much healthier.

      Delete
  22. I love pumpkin pie, and the addition of cashews and yams is great! Thanks so much for sharing this at Savoring Saturdays, Judee! Hope you'll be back this weekend to share again! :)

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    Replies
    1. YOu are welcome Raia- Savoring Saturdays is one of my favorite blog carnivals.

      Delete
  23. I love sweet potatoes, especially this time of year. Seeing the combination of pumpkin and sweet potatoes in a pie is unique and something I need to try! Next time I go to town I'll have to look for raw cashews. Thanks for linking!

    ReplyDelete
    Replies
    1. Sweet potatoes add some extra heaviness to the pie. I like the variation

      Delete
  24. Hope you are having a fantastic weekend and thanks so much for sharing this awesome post with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    ReplyDelete
    Replies
    1. Hi MIz Helen,
      I stop by every week. You throw a great party at Full Plate Thursday

      Delete
  25. Hi Judee,
    As soon as I saw cashews, pumpkin, yams, maple syrup, almond milk and more, I was in love with this yummy pumpkin pie recipe! Thank you so much for sharing this healthy and delicious GF Pumpkin Pie recipe with us at the Healthy, Happy, Green and Natural Party Blog Hop. I appreciate it!

    ReplyDelete
    Replies
    1. Thanks Deborah- it's one of my oldies but goodies. I love the simplicity of it and the wonderful taste!

      Delete
  26. Hi Judee - friendly reminder to be sure to link back to our link up on Healthy Vegan Fridays =)
    Thanks for sharing this easy-peasy pumpkin pie! Sound delicious and so easy. This recipe is going to be featured on Healthy Vegan Fridays this week.
    I have pinned this to our Pinterest Board too!

    ReplyDelete
    Replies
    1. I added you to my blog carnival list and included you on the post! Thanks for the feature- can't wait to see it and all the other wonderful vegan recipes this Friday!

      Delete
  27. I love that this pie has cashews, pumpkin, and yams, Judee! I am sure that it's sensational. Thanks for linking up to Gluten-Free Recipe Fix!

    Have a wonderful Thanksgiving!
    Shirley

    ReplyDelete
    Replies
    1. Shirley,
      I know , the pie recipe is really different and the cashews make it very creamy. In addition, it's made in the blender so it doesn't get any easier. I value your comments and appreciate you stopping by. Happy Thanksgving

      Delete
  28. Hello Judee
    I found you through the Plant Based Potluck Party :) This recipe looks great! Wish I'd seen it this morning before I made pumpkin cookies (although they were great and demolished very quickly). Pumpkin is not such a big thing over here (UK) but I'm slowly trying to convince everyone - I think this will do the trick! Thanks for sharing :)

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  29. As a vegan dessert lover, I'm in heaven! I can't wait to make this recipe. I'm so glad you shared your healthy and delectable Gluten Free Pumpkin Pie ( vegan) at the Plant-based Potluck Party. I'm pinning and sharing.

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  30. What a pleasure it will be to make this healthy and delicious Gluten Free Pumpkin Pie in my own kitchen! Thanks for sharing it with us this week at the Plant-based Potluck Party. I'm Pinning and sharing this!

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  31. This looks really yummy Judee, would love to try a slice :) Thanks for sharing at Creative Mondays.

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  32. Thanks so much for sharing at #Over the Moon. We look forward to seeing what you'll share with us next week.

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  33. Yum! I'm Celiac so this recipe is perfect!Thank you! :-D

    You're most welcome to join me in a cuppa at Tea With Jennifer,
    Blessings,
    Jennifer

    ReplyDelete
  34. This looks delicious! Thanks for sharing at the What's for Dinner party - Have a wonderful Thanksgiving!

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Your comments are appreciated. I love knowing who is stopping by to read my posts! Have a great day.

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