Happy Habits of a Lean Vegan

Yummy Healthy Vegan

Best Vegan Pumpkin Pie With Crunchy Rice Crust

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Another experiment. Less fat. No refined sugar (dates and maple syrup). No wheat (oat, rice, amaranth, arrowroot)

Filling

1. Puree in blender:
1 Cup Dates
1/2 Cup Maple Syrup
3/4 Cup Water

2. Add and continue in blender:

2 Cups Kabocha squash
3 Tablespoons cornstarch
1/4 teaspoon salt
2 teaspoons vanilla extract
3/4 teaspoon almond extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground clove

3. Cook on stove until warm and thick.

Crust

1. Meanwhile make crust in food processor:

1/2 Cup coconut oil
1/2 Cup white beans

2. Make a vegan egg:

1 Tablespoons arrowroot
1/4 Cup warm water

3. Add the above wet ingredients to the following:
1/2 Cup rice flour
1/4 Cup amaranth flour
1 1/4 Cup oat flour
1/4 Cup arrowroot starch
1/2 teaspoon salt
1/2 teaspoon cinnamon

Preheat oven 330 degrees Fahrenheit. 1. Make filling. 2. Make crust. 3. Press the crust into an 8″ springform pan. 4. Pour in filling. 5. Bake pie for 60 minutes. (It’s better to under bake than over bake.)