Celine’s Vegan Gluten-free Pumpkin Pie
November 14th, 2019 Posted by Celine Ikeler Uncategorized 0 thoughts on “Celine’s Vegan Gluten-free Pumpkin Pie”
| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Servings |
9" deep dish pies
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Ingredients
- 2 3/4 Cups Organic Pumpkin Puree 2 cans
- 1 1/4 Cups Organic Raw Cashews soaked in hot water for 2 hours
- 1/4 Cups Organic Coconut Cream liquid poured off
- 1/3 Cups Organic Cane Sugar
- 1/4 Cup Maple syrup
- 1 tsp Vanilla
- 2 tsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
- 1/2 tsp Ground Ginger
- 1/4 tsp Ground All Spice
- 2 tsp salt
- 2 tsp Lemon Juice
- 2 Tbl Arrowroot Powder
Ingredients
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Instructions
- Preheat oven to 350. Add all of the ingredients to a high speed blender or food processor and blend for 3 minutes until smooth. Pour into 2 9" deep dish raw pies shells. Bake at 350 for 35-45 minutes until top is slightly golden and pies are just set. Allow to cool 2 hours before setting in fridge. Store pies sealed in the refrigerator up to a week. Or freeze for 1 month.
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