Gluten Free, Vegan Pumpkin Pie

Gluten Free Pumpkin Pie

 

As we are now officially in Autumn (SAY WHAAA), it is dusk by 7, I am wrapped in blankets 60% of the time and I seem to have a constant urge to scrape my hair back, pop on some Motown and bake. I’ve always wanted to try out Pumpkin pie in all its American glory, I felt this was the perfect time to give it a whirl. 

When it comes to pies, not having gluten in my life can be a little impossible to enjoy the delights – alas as my cherry ’n’ blueberry pie proved it can be done. I went along the same recipe but chucked in some pecans as I am in LAV with them at the moment, but you can pe-can choose what you fancy chucking in (wreeeey), the possibilities are endless. Taking a leaf from Lab Organic (you’ll head more about that tomorrow), I wanted to steer clear from refined sugars and make it completely vegan, raw and down right beautiful for both your taste buds and your bodaaay.

This particular experiment was either going to be an utter disaster and taste like bizarre baby food or a sweet, comforting mouthful of vegan goodness. I reckon it turned out pretty good whaddya think?

Gluten Free Pumpkin Pie

You should give it a go, so much goodness squash-ed into one pie (HA) This is what you’ll need:

Base 

1 cup almonds

1 cup peacans

1 cup oatmeal

1/2 cup honey

1/2 teaspoon cinnamon

1/4 tsp Ginger

1/4 tsp mixed spice

Filling

1 butternut squash/pumpkin – peeled, diced and steamed

17 pitted dates

1 tsp cinnamon

1/2 tsp ginger

1 tsp mixed spice

Get yourself a pie tin (or any tin you can get your hands on) and pre-heat your oven to 180C

What you do 

Start by chucking your dry ingredients (nuts, oats, spices) into the blender until ground to a lovely smooth texture – then add in your agave syrup/maple syrup/ honey to glue it all together.

Scoop out of the blender, press into your tin and set aside (don’t forget to taste a little bit, just to make sure it ain’t poisonous y’know.)

Now time to fill her up! Pop the dates into the blender and whizz until you create a lovely, caramel paste – drizzle in a little almond milk if you need to loosen it up. Chuck in your pumpkin (I used butternut squash) whizz till all is combined, finally add in your spices! You can add as much or as little as you fancy.

Shhhpoon in your mixture and set in the pan, leave to cook in the oven for around 25 minutes.

Whip it out of the oven, slice and serve with a big mug of tea.

Gluten Free Pumpkin Pie

Gluten Free Pumpkin Pie

Gluten Free Pumpkin Pie

Feeling cosy yet?

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