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Hello once again to pumpkin season. I am loving the coziness of this cool season very much lately…. We are having a great start to November and we are enjoying the outdoors with just a slight chill in the air that makes our noses turn a bit red and our fingers numb – but it’s all good when you can come home and get cozy and enjoy something good, filling and aromatic…. like a lovely pumpkin pie.

Vegan Pumpkin Pie

{vegan & gluten-free recipe}

Preheat the oven to 350 degrees F. Grease a 9″ pie dish and sprinkle with buckwheat flour, shake all around and discard the rest.

Ingredients:

1/2 large can of pumpkin puree or fresh pumpkin puree***
1 1/2 cups almond milk
3/4 cup buckwheat flour
2 tbs tapioca flour
3 tbsp of molasses or 2 tbsp of maple syrup
2 teaspoons vanilla extract
2 tbsp light olive oil or brown rice oil
3/4 organic brown sugar
1/2 tsp sea salt
1tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
2 tsp baking soda (* see bp substitute)
ground flaxseeds (** see egg substitute)

*baking powder substitute : 1 tsp baking soda with 2 tsp apple cider vinegar (pour the apple cider over the baking soda – let it bubble up and add to the mix)

**egg and xanthan gum substitute : 2 tbsp of ground flaxseeds + 2 tbsp of warm water, mix and let stand for 2 minutes
(this is a great all-natural substitute for 2 eggs or 2 teaspoons of xanthan gum – for vegans or for people with sensitivity to xantum gum or if you just don’t have eggs around ;)

(***if using fresh pumpkin puree – you’ll need two cups of a thick puree not watered down and 3/4 cups of milk only)

Mix all ingredients in a large mixing bowl or food processor. Pour into prepared pan and smooth evenly. Bake in the centre of a preheated oven for about 1 hour until set and lightly firm to the touch. The centre should not be wet. Serve chilled or at room temperature.

To finish off, I recommend a Vegan Whipped Cream sprinkled with Pumpkin Seeds.

Vegan Whipped Cream

Ingredients and directions: chilled small can of organic coconut milk, drained well to separate the fat (to do this, punch a hole in the top of the can and pour out the liquid to a cup – that would make a nice smoothie ;) Open up the rest of the can and scoop out the coconut fat into a bowl, mix with egg beaters or electric mixer. Sweeten with raw organic sugar or brown sugar as desired, add 1/2 tsp of cinnamon. Mix well.  Scoop over your Vegan Pumpkin Pie and finish off with a sprinkle of pumpkin seeds. Enjoy!

……….

Have fun with this recipe, and use ramekins to create individual sized Pumpkin Pot Pies ;)

Vegan Pumpkin Pot Pies

Follow the same recipe as above. Grease 4 ramekins and sprinkle generously with buckwheat flour on bottom and sides (otherwise the pie will stick to the sides). Bake for approximately 25 minutes. Makes 4 ramekins – but these are large portions. Enjoy ;)

We’ve made these at separate times and they were both great each time. The Vegan Pumpkin Pie in the first photo was served on our Thanksgiving dinner – everyone loved it. The Pumpkin Pot Pies were done from the leftover pumpkin puree a few days later and that was a great treat also – I will make more goodies with a fresh pumpkin puree this week ;) I still have some seeds to toast up from Halloween ;) Ahh I think this pumpkin craze is just beginning ;D lol

if you have a pumpkin recipe or pumpkin post please share in the comments ;)

xo. Ella.