Thanksgiving is in less than two weeks. This year it’s a lot earlier.
I’m sure some of you have jump started your grocery list for the big holiday dinner. If you did, I’m sure you have seen pumpkins in pretty much every shape and form, when entering the store, canned pumpkin puree in the aisles and simply pumpkin just everywhere.
I have recently stocked up on about 5 cans of ED’s Smith pure pumpkin puree since they were on sale ($2.99 CAD at No Frills). Lately, I’ve been making everything pumpkin in the kitchen. I’m surprised, dI haven’t turned into a pumpkin. LOL.
A huge tradition for many during the holidays, is to enjoy a lovely pumpkin pie at the end of dinner. You can still enjoy dessert, with this pie, without any guilt.
This paleo vegan pumpkin pie is super rich, creamy, smooth, and a soft flaky crust. This holiday staple will make your holiday 100 times better.
This recipe goes to all my friends and family who have allergies or sensitivities. You don’t have to give up your favourite dessert this coming holiday.
This pie is gluten-free, dairy free, wheat-free, oat-free, egg-free, peanut-free, seed-free, and refined-sugar free. I have added my favourite protein powder by LeanFit to the crust. I like to use LeanFit Oragnic Completegreen Protein Powder. This pie is paleo + vegan and is even keto approved.
Give this recipe a try this holiday season!
Vegan+ Paleo Pumpkin PiePrint This
- For the Crust:
- 1 1/4 cups of blanched almond flour
- 1 1/2 scoop vanilla vegan protein powder ( @leanfit completegreen protein)
- 1/2 banana
- 4 tbsp tapioca flour
- 1 tbsp grounded flax seeds
- 1/2 cup toasted or raw shredded coconut flakes
- 5 tbsp of virgin coconut oil
- 1 tsp cinnamon
- 2 tbsp of cold water or nut milk
- For the Filling:
- 2 cup of pure pumpkin puree
- 1/2 cup full fat coconut milk (only use the coconut cream on top, don’t stir the can)
- 1 tbsp coconut sugar or 1 tbsp maple syrup
- 3 tbsp arrowroot flour
- 2 tbsp creamy almond butter
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/2 tsp allspice
- dash of pink salt
- 2-3 tbsp of chopped pecans and/or walnuts
- Preheat the oven to 365F
- For the crust: Combine the almond flour, protein powder, banana, flax seeds, coconut flakes, coconut oil, and cinnamon in a food processor or pastry mixer. Pulse or blend until the texture appears course.
- Add water into this mixture and pulse or blend again until dough comes together or you may use your hands.
- Put the dough into a bowl and cover with plastic wrap and place into the fridge for 10 minutes to let sit.
- Once the 10 minutes is up, roll your dough in between two parchment papers. Lay dough into a pie dish of your size. Place into the freezer as you prepare the filling next.
- For the filling: In a blender, combine all the filling ingredients together until combined.
- Take out the crust from the freezer and use a fork to dock the outer crust. Place into the oven to bake for 10-15 minutes until lightly golden.
- Pour the filling into the prepared pie crust and spread evenly.
- Bake for 40-50 minutes or until the filling doesn’t jiggle. Let sit and cool for one hour.
- Slice and Enjoy!
To Store: Keep in an air tight container in the refrigerator. Lasts up to 7 days. You may freeze the pie as well. Lasts up to 2-3 months. Substitute: If you wish to not use protein powder, instead add 1/4 cup of balanced almond flour or meal into the crust as a substitute.