warning: it's clearly impossible for us to write a simple recipe blog... even if we intended on doing so, this is what happens when our fingers hit the keyboard. Oh, dear.
Happy Thanksgiving, Soul Tribe!
We're thankful for
The earth, moon + sun
and the ability to make our favorite holiday desserts healthy -- so we can indulge without guilt.
So we can nourish our soul.
We believe that the key to aligning our bodies with our healthiest state is eating
intelligently and intuitively.
Intelligently eating the foods that work best for our OWN individual body.
Selecting natural ingredients that are healthy, wholesome and organic foods in which our bodies digest smoothly.
Intuitively listening to what and how much our OWN individual body needs.
And truly enjoying it without any underlying shame, guilt or fear. (Because the cause of allowing those negative feelings to swarm our minds post a meal may influence internal and/or external bodily issues).
whatever you do +
whatever you eat
during this holiday season
DO SO WITH PEACE
(even if an Oreo or two on top of a not-so-healthy chocolate cake slip in).
Be at peace with it. Because... you're fine.
Fortunately for all of us,
we can have our health and pie too!
We promise this recipe will not only nourish your body… but keep your mind at ease too.
The ingredients are healthier plant-based options.
And we indulged...
with a peace of mind
that we treated our bodies and souls with a treat they so deserve.
HA! Wow. What a rant for a simple plant-based pumpkin pie blog.
(I may have trouble keeping things on a surface level).
Anyways, here is your plant-based pumpkin pie recipe)
PS: Begin this recipe by soaking cashews for 3+ hours or preferably overnight
3/4 cup oat flour
1/4 cup coconut flour
3 tbsp unrefined coconut sugar
1 tbsp ground flax
1 tbsp whole chia seeds
4 Tbsp water
1/4 tsp sea salt
1 tbsp maple syrup or coconut nectar
1/4 cup ice-cold water, filtered
6 tbsp unrefined coconut oil, melted
1.5 cups raw cashews, soaked 2.5 cups water overnight
2 cups pumpkin puree
1/3 cup coconut oil, melted
2/3 cup maple syrup or coconut nectar
3 Tbsp unrefined coconut sugar
1/2 tsp sea salt
1 3/4 tsp ground cinnamon
3/4 tsp ground ginger
3/4 tsp allspice
1/2 tsp ground cloves
1/2 tsp ground nutmeg
(or 2 tsp pumpkin pie spice + 1 tsp cinnamon)
- Preheat oven to 375 degrees Fahrenheit. (recommended: set separate racks in center and lower third of oven)
- Soak chia seeds in water for 10 minutes til chia seeds expand and absorb water
- Mix flax seeds in chia mix to create thick consistency
- Lightly coat a pie dish with coconut oil or non-stick organic cooking spray
- In medium-sized bowl, mix dry ingredients together with fork: oat flour, coconut flour + coconut sugar
- Add flax + chia "egg" and mix. (Might not seem thoroughly mixed till coconut oil is added).
- Pour in melted coconut oil and mix with a fork. Scrape sides with a spatula.
- Pour in cold water and mix with a fork till the flour absorbs all the water creating a doughy texture. (You may need to add 1-2 tbsp more of water if too dry)
- Add dough to the pie dish. Press dough into the bottom and sides of the dish with your hands and fingers to make crust even throughout. Use a large spoon to smooth out the dough evenly.
- Place dough in the oven for 15-22 minutes until edges are golden brown.
- Cool the crust for at least 10 minutes before adding in filling. (see filling directions below)
- Soak cashews in water. (For 3+ hours or preferably overnight)
- Blend cashews
- Place all other ingredients into a blender and blend on high until all ingredients are blended up.
- Add more sugar or spices to taste
- Pour the filling into the bowl of the cooled crust and spread into crust evenly
- Smooth top with a large spoon or spatula
- Top with your desired toppings! (We used raw pumpkin seeds and pumpkin pie spice)
- Place in freezer to set for at least 3-4 hours. Best overnight.
- If completely frozen, remove from freezer 30 minutes prior to serving.
- Note: if your pie "melts" or "over-defrost" just place back in freezer to set
Recipe Adapted from Yvonne’s Vegan Kitchen
If you make this recipe (or plan to) share with us in the comments below!