Soy-Free, Dairy-Free, Egg-Free Pumpkin Pie with Gingersnap Crust

What’s left, right? Just a bunch of pumpkin and spices? You got it, and the taste is out of this world!

Here’s last year’s pumpkin tribute post with recipes for Pumpkin-Apple Butter, Mexican Pumpkin Stew, Pumpkin Bread, and a Pumpkin Smoothie. This year, however, I’ve started early to find the BEST tasting pumpkin pie in the universe, while of course remaining healthy, easy, and adequately fit for a galaxy queen. It’s quite possible that I don’t need to test any further. Note that the cashews need to soak for at least 4 hours…

Oh My Stars Pumpkin Pie

Oh My Stars Pumpkin Pie
Makes 12 slices 

Gingersnap Crust
3 cups small gingersnap cookies (about 8 oz)

1/3 cup melted Earth Balance margarine 

Pie Filling
1 (15-ounce) can pumpkin purée 
2/3 cup sugar
2 tsp pumpkin pie spice (1 tsp cinnamon + 1/2 tsp ginger + 1/4 tsp allspice + 1/4 tsp nutmeg)
1 tsp extra cinnamon
2/3 cup raw cashews, soaked in salted water for 4 hours (or overnight)
1/2 cup canned light coconut milk

Gingersnap Crust

1 Preheat oven to 375° F. 
2 In a blender or food processor, blend cookies until they’re crumbs. Add margarine and process until evenly mixed.
3 Press mixture into the bottom and sides of a 9-inch round pie pan so the edges come halfway to the top.
4 Bake crust for 5 minutes, and let cool completely before adding filling and baking further. 

Pie Filling:

1 In a large bowl, combine pumpkin, sugar, and spices until well mixed.  
2 Once cashews have soaked and are a tad soft, drain the liquid and then blend them in a blender or food processor with coconut milk until soft and fluffy.
3 Fold cashew “cream” into pumpkin mixture.
4 Pour filling into cooled crust and bake for 30 minutes. Let cool in the fridge for about 1 hour to solidify the filling before serving.
5 Store leftovers (if there are any) in the fridge for up to 5 days. 

Nutrition Info Per Slice: 209 calories, 10 g fat, 3 g saturated fat, 0 mg cholesterol, 166 mg sodium, 29 g carbohydrates, 2 g fiber, 16 g sugar, 3 g protein, 110% vitamin A, 2.5% vitamin C, 2.5% calcium, 11% iron.

What the critics said:
Bitchin’ Dietitian: “Wow. That’s what I’m talking about.”
Bitchin’ Husband: “I’ll have some more.”
5-year-old: “It’s not good, it’s great.” (& then chose pie over a chocolate soy ice cream sandwich the next night)
3-year-old: “MMMMM!”
1-year-old: “Mo?” (although he ate the uncooked pie filling more aggressively than the cooked pie; the beauty of egg-free baking!)

So Chez Reilly, this will be our pumpkin pie. Other pumpkin pie compilations willing to enter the competition?

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7 Responses to Soy-Free, Dairy-Free, Egg-Free Pumpkin Pie with Gingersnap Crust

  1. I can’t believe this is so free of, well… everything. It looks absolutely amazing.

  2. Jen Reilly says:

    I’ve made 2 now, and it’s only October 2nd! So tasty & “free” 🙂

  3. Pingback: Thanksgiving Countdown: Sesame Greens « Bitchin' Dietitian: Biting Off Just Enough to Chew

  4. Pingback: Thanksgiving Countdown: Hearty Lentil Loaf & Chili Lime Sweet Potatoes « Bitchin' Dietitian: Biting Off Just Enough to Chew

  5. Amy says:

    This is the best vegan pumpkin pie recipe I’ve tried! Also works great with a pre-made crust from the grocery store if you are pressed for time. Thanks for sharing this.

  6. Pingback: Five Thanksgiving Must-Haves « Bitchin' Dietitian: Biting Off Just Enough to Chew

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