Perfect Healthy Vegan Pumpkin Pie Recipe

vegan pumpkin pie.web

Yes! This vegan pumpkin pie finally came out perfect without having to add all sorts of thickeners etc… just don’t know what all that stuff is, so why put it into our fresh homemade health pie? As it turns out, HEAVY coconut cream sets solid at room temperature – that is key! Mix that with your creamy pumpkin and voila! The perfect texture of classic pumpkin pie! No more need for a runny or freezing pumpkin pie – eN-joy! I kept it out a room temperature overnight and it was still perfect the next day.

I recommend these books, in case you are interested in reading why the coconut fat in this recipe is so healthy.

These INGREDIENTS are the cleanest we’ve could find:

1 can/box or 14.5 oz cooked pumpkin

1 box or 7 oz. Organic Creamed Coconut or better yet Anthony’s fresh pressed coconut cream 😉

1/2 cup sucanat

1 tsp vanilla extract

2 tsp pumpkin pie spice mix

1 almond & date pie crust or graham cracker pie crust

THAT’S IT!

Here’s the HOW TO:

Warm the pumpkin in a heavy saucepan, melt the creamed coconut into the pumpkin along with sucanat and spices.

***Here’s where you sneak in the plant-based minerals, especially for kids -open 8 capsules and add right in with spices 😉 ***

Remove from heat and let cool slightly. Then add to prepared pie crust and let cool completely. You can served either at the room temperature or after refrigerating – either way it will set firm (unless or course you live somewhere super warm).

Enjoy! We are off to try this dreamy coconut cream is some other new recipes.

“One could trace every sickness, every disease and every ailment to a mineral deficiency.”  -Dr. Linus Pauling, two times Nobel Laureate

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