{"id":6190,"date":"2009-11-13T11:49:40","date_gmt":"2009-11-13T16:49:40","guid":{"rendered":"https:\/\/www.nomeatathlete.com\/?p=6190"},"modified":"2022-05-08T22:51:37","modified_gmt":"2022-05-09T02:51:37","slug":"vegan-pumpkin-pie","status":"publish","type":"post","link":"https:\/\/www.nomeatathlete.com\/vegan-pumpkin-pie\/","title":{"rendered":"Sweet-Tooth Friday: Vegan Pumpkin Pie"},"content":{"rendered":"<p><img decoding=\"async\" class=\"alignright wp-image-31209\" src=\"https:\/\/www.nomeatathlete.com\/wp-content\/uploads\/2009\/11\/christine-pumpkin-pie-photo.jpg\" alt=\"Woman holding Vegan Pumpkin Pie\" width=\"297\" height=\"198\" srcset=\"https:\/\/www.nomeatathlete.com\/wp-content\/uploads\/2009\/11\/christine-pumpkin-pie-photo.jpg 2048w, https:\/\/www.nomeatathlete.com\/wp-content\/uploads\/2009\/11\/christine-pumpkin-pie-photo-300x200.jpg 300w, https:\/\/www.nomeatathlete.com\/wp-content\/uploads\/2009\/11\/christine-pumpkin-pie-photo-768x512.jpg 768w, https:\/\/www.nomeatathlete.com\/wp-content\/uploads\/2009\/11\/christine-pumpkin-pie-photo-1024x683.jpg 1024w\" sizes=\"(max-width: 297px) 100vw, 297px\" \/>Hey everyone!&nbsp; It&#8217;s Christine here for Sweet-Tooth Friday!&nbsp; There&#8217;s no denying it now, Thanksgiving is just around the corner so I have an amazingly easy and delicious recipe for No-Bake Vegan Pumpkin Pie!<\/p>\n<h3>Tofu, or not tofu<\/h3>\n<p>&#8230;that is the question.&nbsp; Classic pumpkin pie is just another version of custard pie, so it is hard to pull off without the use of eggs.&nbsp; Many vegan bakers solve this problem by using tofu.&nbsp; And it works: tofu mimics the structure of the eggs while still adding fat and creaminess.<\/p>\n<p>But as you know by now, I am not interested in simply making soy copies of desserts.&nbsp; Plus, I was hoping for a no-bake recipe to ease your stress around Thanksgiving preparation, and I&#8217;m not into uncooked tofu!<\/p>\n<p><img decoding=\"async\" class=\"alignleft wp-image-31246\" src=\"https:\/\/www.nomeatathlete.com\/wp-content\/uploads\/2009\/11\/vegan-pumpkin-pie-ingredients-photo.jpg\" alt=\"ingredients to make Vegan Pumpkin Pie - can of pumpkin, cashew butter, coconut oil, and maple syrup\" width=\"295\" height=\"197\" srcset=\"https:\/\/www.nomeatathlete.com\/wp-content\/uploads\/2009\/11\/vegan-pumpkin-pie-ingredients-photo.jpg 2048w, https:\/\/www.nomeatathlete.com\/wp-content\/uploads\/2009\/11\/vegan-pumpkin-pie-ingredients-photo-300x200.jpg 300w, https:\/\/www.nomeatathlete.com\/wp-content\/uploads\/2009\/11\/vegan-pumpkin-pie-ingredients-photo-768x512.jpg 768w, https:\/\/www.nomeatathlete.com\/wp-content\/uploads\/2009\/11\/vegan-pumpkin-pie-ingredients-photo-1024x683.jpg 1024w\" sizes=\"(max-width: 295px) 100vw, 295px\" \/>I came across a <a href=\"https:\/\/www.care2.com\/greenliving\/world-go-vegan-week-make-vegan-pumpkin-pie.html\" target=\"_blank\" rel=\"noopener noreferrer\">raw recipe for pumpkin pie<\/a> which was a great inspiration.&nbsp; The real eureka with this recipe was the use of two ingredients: cashews and coconut oil.&nbsp; Problem solved for fat, creaminess, and structure!&nbsp; Both are sources of good fat, cashews have a yummy creamy taste, and the coconut oil can stay in a solid state!<\/p>\n<p>Interestingly enough, the recipe I liked used carrot juice in place of pumpkin, I guess because the pumpkin rind always needs to be cooked down to be enjoyable.&nbsp; I wanted the real deal, but since I&#8217;m out of my <a href=\"https:\/\/www.nomeatathlete.com\/homemade-pumpkin-puree\/\" target=\"_blank\" rel=\"noopener noreferrer\">homemade puree<\/a> I went with canned pumpkin instead.<\/p>\n<p>The raw recipe also required the pie to be kept frozen.&nbsp; To avoid this, I mixed everything on the stovetop with some arrowroot until it thickened up, and then just spread it into my crust.<\/p>\n<p>Oh yes, the crust!&nbsp; My <a href=\"https:\/\/www.nomeatathlete.com\/vegan-gingerbread\/\">gingerbread cookies<\/a> from last week went the extra mile- I threw the leftovers into the food processor and turned them into a delicious press-in-the-pan cookie crust!&nbsp; The version I made was just a little too crumbly for that perfect clean slice, so I have added a flaxseed paste to the recipe here to help keep things together.<\/p>\n<p style=\"text-align: center;\"><img decoding=\"async\" class=\"aligncenter wp-image-31228 size-full\" src=\"https:\/\/www.nomeatathlete.com\/wp-content\/uploads\/2009\/11\/gingerbread-pie-crust-photo.jpg\" alt=\"Pumpkin Pie crust being mixed in a mixing bowl\" width=\"2048\" height=\"1365\" srcset=\"https:\/\/www.nomeatathlete.com\/wp-content\/uploads\/2009\/11\/gingerbread-pie-crust-photo.jpg 2048w, https:\/\/www.nomeatathlete.com\/wp-content\/uploads\/2009\/11\/gingerbread-pie-crust-photo-300x200.jpg 300w, https:\/\/www.nomeatathlete.com\/wp-content\/uploads\/2009\/11\/gingerbread-pie-crust-photo-768x512.jpg 768w, https:\/\/www.nomeatathlete.com\/wp-content\/uploads\/2009\/11\/gingerbread-pie-crust-photo-1024x683.jpg 1024w\" sizes=\"(max-width: 2048px) 100vw, 2048px\" \/><\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-31227 size-full\" src=\"https:\/\/www.nomeatathlete.com\/wp-content\/uploads\/2009\/11\/gingerbread-pie-crust-photo-2.jpg\" alt=\"Pumpkin pie crust in pie tin\" width=\"2048\" height=\"1365\" srcset=\"https:\/\/www.nomeatathlete.com\/wp-content\/uploads\/2009\/11\/gingerbread-pie-crust-photo-2.jpg 2048w, https:\/\/www.nomeatathlete.com\/wp-content\/uploads\/2009\/11\/gingerbread-pie-crust-photo-2-300x200.jpg 300w, https:\/\/www.nomeatathlete.com\/wp-content\/uploads\/2009\/11\/gingerbread-pie-crust-photo-2-768x512.jpg 768w, https:\/\/www.nomeatathlete.com\/wp-content\/uploads\/2009\/11\/gingerbread-pie-crust-photo-2-1024x683.jpg 1024w\" sizes=\"(max-width: 2048px) 100vw, 2048px\" \/>The gingerbread cookies have a hearty spiciness to them so I didn&#8217;t add much spice to the pie filling itself.&nbsp; If you end up using another kind of cookie, I would recommend adding a teaspoon or two of pumpkin pie spice.<\/p>\n<h3>No-Bake Vegan Pumpkin Pie<\/h3>\n<blockquote><p><em>Ingredients<\/em><\/p>\n<p>For the crust:<\/p>\n<ul>\n<li>2 cups <a href=\"https:\/\/www.nomeatathlete.com\/vegan-gingerbread\/\">vegan gingerbread cookie<\/a> crumbs<\/li>\n<li>1\/4 cup canola oil<\/li>\n<li>2 tbsp maple syrup<\/li>\n<li>2 tsp ground flaxseed<\/li>\n<li>pinch of salt<\/li>\n<\/ul>\n<p>For the filling:<\/p>\n<ul>\n<li>2 cups (1 can) pureed pumpkin<\/li>\n<li>1\/2 cup cashew butter<\/li>\n<li>1\/2 cup maple syrup<\/li>\n<li>1\/4 cup coconut oil<\/li>\n<li>1\/2 tsp cinnamon<\/li>\n<li>1\/4 tsp freshly ground nutmeg<\/li>\n<li>1\/4 tsp salt<\/li>\n<li>2 tbsp arrowroot<\/li>\n<\/ul>\n<p>Mix the ground flax seed with 2 tbsp water and stir until thick.<\/p>\n<p>Combine the cookie crumbs, salt, oil, and maple syrup.&nbsp; Stir in flax mixture.&nbsp; Press into a greased pie plate firmly on the bottom and up the sides.&nbsp; Store in freezer to chill.<\/p>\n<p><img decoding=\"async\" class=\"alignright wp-image-31245\" src=\"https:\/\/www.nomeatathlete.com\/wp-content\/uploads\/2009\/11\/vegan-pumpkin-pie-filling-photo.jpg\" alt=\"Pumpkin pie filling cooked on stove-top\" width=\"292\" height=\"195\" srcset=\"https:\/\/www.nomeatathlete.com\/wp-content\/uploads\/2009\/11\/vegan-pumpkin-pie-filling-photo.jpg 2048w, https:\/\/www.nomeatathlete.com\/wp-content\/uploads\/2009\/11\/vegan-pumpkin-pie-filling-photo-300x200.jpg 300w, https:\/\/www.nomeatathlete.com\/wp-content\/uploads\/2009\/11\/vegan-pumpkin-pie-filling-photo-768x512.jpg 768w, https:\/\/www.nomeatathlete.com\/wp-content\/uploads\/2009\/11\/vegan-pumpkin-pie-filling-photo-1024x683.jpg 1024w\" sizes=\"(max-width: 292px) 100vw, 292px\" \/>In a saucepan, set the heat on low and whisk together the pumpkin, cashew butter, maple syrup, and coconut oil.&nbsp; Once the coconut oil is melted, stir in the spices, salt and arrowroot.&nbsp; Continue stirring until the mixture thickens and sticks to the whisk when lifted.&nbsp; It should be about the consistency of peanut butter.<\/p>\n<p>Spread the pumpkin filling into the chilled crust.&nbsp; Refrigerate for at least 2 hours or until firm.&nbsp; If you are storing overnight, wait for the pie to cool all the way down, then cover with plastic wrap.<\/p><\/blockquote>\n<p>YUM!&nbsp; This pie is unbelievably rich and creamy!&nbsp; The cashew butter is just awesome.&nbsp; For vegans and non-vegans alike this will be the star on your Thanksgiving table.&nbsp; I hope you enjoy this animal-free way to sweeten up your big meal!<\/p>\n<p>See you next Sweet-Tooth Friday!<\/p>\n<p>xoxo Christine<\/p>\n<div class=\"zemanta-pixie\" style=\"margin-top: 10px; height: 15px;\"><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Hey everyone!&nbsp; It&#8217;s Christine here for Sweet-Tooth Friday!&nbsp; There&#8217;s no denying it now, Thanksgiving is just around the corner so I have an amazingly easy and delicious recipe for No-Bake Vegan Pumpkin Pie! Tofu, or not tofu &#8230;that is the question.&nbsp; Classic pumpkin pie is just another version of custard pie, so it is hard [&hellip;]<\/p>\n","protected":false},"author":12,"featured_media":45130,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[221],"tags":[],"class_list":{"0":"post-6190","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-healthy-desserts","8":"entry"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Vegan Pumpkin 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