Improved Pumpkin Pie (GF, V, No-Bake)

Post by Megan Stulberg

I have made many a’ pumpkin pies in my day. There’s this one I posted last year, for instance — which was good, but the consistency just wasn’t quite right and I knew I could do better. I made this dish the other day for American Thanksgiving and god *damn*, was it an improvement! The only problem was that it was all pretty last minute and the store was sold out of non-dairy whipped cream (my own fault), so I had it with vanilla bean ice cream instead. Still real good, though.

This pie is no-bake, raw except for the pumpkin puree, soy-free, gluten-free and vegan.

Watch the video below, click through to subscribe to us on YouTube, and read the following recipe! Enjoy.

INGREDIENTS…

FOR THE CRUST:

• 1 cup raw almonds, soaked overnight
• 1 cup pitted dates, soaked overnight

FOR THE FILLING:

• 3/4 standard can pure pumpkin puree
• 1 cup cashews, soaked overnight
• 1/4 cup coconut oil
• 1/4 cup 100% maple syrup
• 2 tbsp lemon juice
• 1 tbsp organic vanilla extract
• 1 tbsp nutmeg
• 1 tbsp cinnamon
• 1 tsp ginger

DIRECTIONS…

1. To make crust…Soak dates and almonds in separate bowls overnight.
2. Drain. Pulse dates and almonds in food processor until crumb-like consistency has been reached.
3. Line a small 5-inch round pan with plastic wrap or parchment paper. Press mixture into bottom of dish firmly to form an even crust. Leave in freezer to set at least 1 hour.
4. To make filling…Blend all remaining ingredients until smooth. Spread onto crust and let set in freezer 1-2 hours, or overnight.
5. Remove from freezer to thaw at room temperature for 1 hour, or in the fridge for 4-5 hours.
6. Slice pie and serve with coconut whip or vanilla ice cream. Leftovers can be kept in fridge.

Makes 1 standard pie (6-8 slices).

Mimosas!

We shot this video ages ago, but that’s okay because mimosas are timeless. Seriously, we’d have them with breakfast every day of the week if that was considered socially acceptable.

Watch our cute lil’ video, read the recipe below, then try it out yourself! So good.

INGREDIENTS:

• 1 750ml bottle chilled champagne or sparkling white wine (make sure it’s vegan — here’s a good list)
• 2 cups fresh squeezed orange juice
• 1/2 cup frozen raspberries
• Ice, as needed

DIRECTIONS:

1. Drop 5-6 frozen raspberries into each glass. This’ll do what ice does but gives the mimosa a subtle fruity taste as well.
2. Fill champagne flutes or tall glasses halfway full with chilled champagne. The chilled part is crucial — a lukewarm mimosa? No thank you.
3. Fill rest of flute with orange juice.

Drink immediately. Makes 6-8 mimosas, depending on glass size.