Vegan Pumpkin Pie With Rosemary Crust

Pumpky-Frickin'-Pie

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Since pumpkin pie is such a huge holiday staple, we decided to give it a whirl this Thanksgiving, and let me just say ---- it was an amazing decision. In my family, we never had pumpkin pie, and if we did, it was definitely from some random relative who bought a pre-made or frozen one from the grocery store. Needless to say, that puppy pretty much remained intact through the entire event (I mean next to German chocolate cake and pecan pie, who wanted a slimy pumpkiny mush-ball). 

Not until a couple of years ago did I realize there was hope for mine and Pumpkin's relationship, and believe me when I say, we're thick as thieves. I've literally been putting pumpkin in every recipe I can, and I'm so stoked to finally make my FIRST PIE! 

This pie-shoot was actually kind of a catastrophe. We spent all afternoon working on it, me cooking and Collin taking all the photos with our brand new camera! It was going to be amazing; I had visions of pumpkin blog plums dancing in my head. That was, of course, until my computer died and deleted all the photos magically while I was loading them. So, unfortunately, I didn't get any badass shots of me rolling out my first crust and being dramatic with flour, but I did go back and salvage a couple of finished shots.

Enjoy this recipe for breakfast, lunch, or dinner because pumpkin is a SUPERFOOD! It's absolutely packed with Vitamin A to support vision, dietary fiber to promote fullness and healthy digestion, and tryptophan which promotes deep sleep. Sound good?


Yield: 9 inch pie

INGREDIENTS

c r u s t

  • 1.5 cup gluten-free flour or almond flour (I used a blend)
  • 1 pinch salt
  • 1/3 cup coconut sugar or soaked and blended dates
  • 2 tbsp almond butter
  • 1/4 cup coconut oil
  • 1/4-1/2 cup non-dairy milk or water
  • 2 tbsp fresh rosemary leaves
  • 1/4 cup chopped pecans

f i l l i n g

  • 1.5 15oz. cans of pumpkin puree
  • 6-8 pitted medjool dates (soaked for about 10 minutes and drained)
  • 3/4 cup coconut cream (layer atop canned coconut milk)
  • 1 tbsp pumpkin pie spice 
  • 3 tbsp cornstarch

INSTRUCTIONS

  1. FOR THE CRUST: Preheat the oven to 350 degrees. In a large bowl, use your hands to "cut in" the coconut oil and almond butter into the flour/salt/sugar mixture. Combine thoroughly then add your milk, nuts and herbs. Keep kneading and mixing until you have a cohesive ball of dough. If it is still super sticky, you can add a little more flour.
  2. Roll out the crust on a floured surface until you get desired thickness.
  3. Flip into a 9 inch pie pan and bake for 10-15 minutes (until it looks slightly darker)
  4. FOR THE FILLING: Blend all the ingredients on high until smooth.
  5. Pour into the crust.
  6. Bake at 425F for 15 mins.
  7. Reduce the heat to 350F and bake for another 35-40 mins.
  8. Let it cool, then chill for at least 8 hours before serving

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