Pumpkin Pie!!!
Happy belated thankgiving to my American readers!!! Although thanksgiving isn't officially celebrated as a holiday here in the UK, I think it serves as a great reminder to us all of the many reasons we can all be thankful for!
I have watched so many movies and seen pictures of the feast that is thanksgiving dinner, that I made it a point to attempt to make and master a delicious pumpkin pie!!! Now traditional pumpkin pie has a wheat based crust, with a sweet pumpkin filling which has eggs and condensed milk - NOT vegan friendly!!! So of course I had to master a recipe that was vegan, gluten free and genuinely delicious!!!
Health benefits?
Of course I couldn't go further without mentioning the health benefits of pumpkins! Pumpkins are a rich source of beta carotene along with carrots and other orange coloured fruits and vegetables that help to improve your immune system and eye health! They are a great source of fibre, so perfect for keeping you fuller for longer and keeping cravings at bay.
Pumpkins are also packed with the A.C.E vitamins, so a serving of this fruit will give you a healthier heart, clearer skin and stronger hair!
Pumpkins are so versatile, that they can be added into any dish sweet or savoury as it's texture allows it to absorb flavours well.
The free-from Pumpkin Pie
Okay this recipe is super easy and has no cutting involved (as I'm using canned pumpkin), so your kids can get stuck into it too!!
For the crust:
250g gluten free oat flour
2TBS sugar
2TBS vegan margarine
2TBS coconut milk (or any non dairy milk)
1tsp cinnamon
For the filling:
1 can of pumpkin
3TBS agave nectar
1TBS arrowroot powder
3tsp cinnamon
2tsp Nutmeg
A dash of lemon juice (optional)
1TBS coconut milk (or any non dairy milk)
Method:
-Mix all the crust ingredients in a bowl and form a dough
-In a lightly greased pie dish, gently press the dough until it covers the base and edges of the dish.
-Bake the crust in the oven for 10mins on a Gas Mark 4
Whilst the crust is baking....
- Pour all the filling Ingredients in a bowl and mix well.
-Take the crust out of the oven and gently spoon the filling on top of the crust.
-Return the pie to the oven and bake for another 20-25mins
-Once the baking time is complete, take the pie out of the oven to cool for at least 30mins-1hr (as tempting as it is, give the pie the time to cool so that it can set well and give you a fantastic finish when cutting!)
Let me know how yours came out. I know there are several recipes floating around, so let me know if this one tantalised your taste buds!! It certainly went down a treat in my house, aa there were only 2 slices left for me to take a picture of!!! Always a good sign!!!
Happy belated thankgiving to my American readers!!! Although thanksgiving isn't officially celebrated as a holiday here in the UK, I think it serves as a great reminder to us all of the many reasons we can all be thankful for!
I have watched so many movies and seen pictures of the feast that is thanksgiving dinner, that I made it a point to attempt to make and master a delicious pumpkin pie!!! Now traditional pumpkin pie has a wheat based crust, with a sweet pumpkin filling which has eggs and condensed milk - NOT vegan friendly!!! So of course I had to master a recipe that was vegan, gluten free and genuinely delicious!!!
Health benefits?
Of course I couldn't go further without mentioning the health benefits of pumpkins! Pumpkins are a rich source of beta carotene along with carrots and other orange coloured fruits and vegetables that help to improve your immune system and eye health! They are a great source of fibre, so perfect for keeping you fuller for longer and keeping cravings at bay.
Pumpkins are also packed with the A.C.E vitamins, so a serving of this fruit will give you a healthier heart, clearer skin and stronger hair!
Pumpkins are so versatile, that they can be added into any dish sweet or savoury as it's texture allows it to absorb flavours well.
The free-from Pumpkin Pie
Okay this recipe is super easy and has no cutting involved (as I'm using canned pumpkin), so your kids can get stuck into it too!!
For the crust:
250g gluten free oat flour
2TBS sugar
2TBS vegan margarine
2TBS coconut milk (or any non dairy milk)
1tsp cinnamon
For the filling:
1 can of pumpkin
3TBS agave nectar
1TBS arrowroot powder
3tsp cinnamon
2tsp Nutmeg
A dash of lemon juice (optional)
1TBS coconut milk (or any non dairy milk)
Method:
-Mix all the crust ingredients in a bowl and form a dough
-In a lightly greased pie dish, gently press the dough until it covers the base and edges of the dish.
-Bake the crust in the oven for 10mins on a Gas Mark 4
Whilst the crust is baking....
- Pour all the filling Ingredients in a bowl and mix well.
-Take the crust out of the oven and gently spoon the filling on top of the crust.
-Return the pie to the oven and bake for another 20-25mins
-Once the baking time is complete, take the pie out of the oven to cool for at least 30mins-1hr (as tempting as it is, give the pie the time to cool so that it can set well and give you a fantastic finish when cutting!)
Let me know how yours came out. I know there are several recipes floating around, so let me know if this one tantalised your taste buds!! It certainly went down a treat in my house, aa there were only 2 slices left for me to take a picture of!!! Always a good sign!!!
