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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Medium
Cuisine: American
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1
Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Vegan Pumpkin Pie and Homemade Pie Crust

Recipe Tags: Pie Recipes

Date Added: October 08, 2010
Dairy free Pumpkin Pie and Pie crust

Ingredients:

1 cup Coconut Milk
1 cup Cashew Raw
2 cups Pumpkin Cooked
1/3 cup Syrup fruit concentrate
1/2 teaspoon Ground Cinnamon
1/2 teaspoon Ginger powder
1/2 teaspoon Ground Nutmeg
1/4 teaspoon Salt
1 teaspoon Extract Of Vanilla
3 cups Whole Wheat Pastry Flour
2 cups Oat Flour
1 cup Sesame Tahini
2 tablespoons Lecithin
1 1/2 cups Water very hot
2 tablespoons Honey
1 teaspoon Salt
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Directions:

Pie filling: Blend in food processor first two ingredients until smooth, then add remaining ingredients blending until well mixed and then pour into a single unbaked pie crust (recipe included) and bake at 350' for 30 minutes. Makes one 10 inch pie. Pie crust: Mix together in a food processor first three ingredients. Mix together remaining ingredients in small bowl then add to flour mix in large bowl. Knead lightly in your hands. Roll between waxed paper or plastic.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Tree Nuts, Gluten, Sesame Seeds, Natural Sweeteners, Fructose Malabsorption allergies.
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