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).

Thanksgiving Recipe: Gluttonous Stuffing Muffins

Post by Aine Davis

No turkey? No problem! But seriously, what kind of Thanksgiving meal would be complete without stuffing?

Ingredients…

• 2 loaves of gluten-free bread (check ingredients for dairy/egg)
• 2 cups gluten-free vegetable stock
• 4 celery stalks, diced
• 2 medium onions, finely chopped
• 2 cloves garlic, finely chopped
• 2 flax “eggs” (1 tbsp ground flaxseed + 3 tbsp water)
• 1 carrot, diced
• 4 tbsp dried parsley
• 4 tbsp poultry seasoning (vegan)
• Salt and pepper, to taste

Directions…

1. In advance, cut bread into 1 inch cubes and place in bowl. Let bread sit uncovered overnight to harden.
2. Preheat oven to 350 degrees.
3. In large saucepan, sautée onions and garlic in vegetable oil on medium heat until translucent.
4. Add chopped celery and carrots. Cook until tender.
5. Mix vegetable stock with bread cubes together in a large bowl until the cubes are thoroughly moist. If desired, add additional vegetable stock.
6. Add vegetables, flax “eggs” and seasonings to bread bowl. Mix together until combined.
7. Grease or line a standard muffin tin. Fill each cup with batter accordingly.
8. Bake in oven for 15-20 minutes until browned. Test with toothpick.

Makes 12 muffins.

Serve with Megan’s Chunky Mushroom Gravy!