This pumpkin pie is simple to make, and delicious. It's one of those recipes where your guests will not realize is entirely plant-based. And they definitely will not know that it's low fat and relatively (apart from the sugar) healthy, particularly compared to the traditional non-vegan version of the dish.
I was impressed how creamy and smooth this pie is as well. I love it chilled out of the refrigerator especially, topped with some aquafaba whip cream of course. But again, the best part is how easy it is to make - blend the ingredients, pour into a simple crust.
Making an oil free crust
Sometimes it can be hard to find a pie crust that is oil free and vegan. But it's quite easy to make a tasty crust yourself. Here is a simple and inexpensive crust to make that is simply three ingredients.
Dairy free low fat whipping cream
Is it possible to have a dairy free and low fat whip cream? Of course, with the help of aquafaba (liquid from a can of chickpeas). It's incredibly easy to make.
Here is the recipe for the aquafaba whip on top of the bar or pie.
Adjusting the firmness
Chilling the pie will cause it to firm up a bit. But you can also adjust this with the amount of cashews you blend in. Add a few more for a firmer texture, or reduce the amount for a creamier texture.
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