The Great Pumpkin Pie (Dreena Burton)

* A Note from VEG OUT Challenge: We are delighted to feature The Great Pumpkin Pie from Dreena Burton, the cookbook author of Plant-Powered Families. This is one of Kristina’s absolute favorite, and healthy pumpkin pie dessert recipes. Dreena shares over 100 delicious, whole foods, plant-based recipes that have all been taste-tested by her 3 children. Dreena has also written 4 bestselling cookbooks and is a recipe contributor for well-known plant-based websites including Forks Over Knives, KrisCarr.com, and PCRM.

INGREDIENTS
makes 1 pie

Crust
2 cups rolled oats
1/2 packed cup pitted dates
1/8 teaspoon sea salt (see note)
1/3 cup unsalted almond butter
2 tablespoons nondairy milk

Filling
1 can (15 oz) pure pumpkin puree
3/4 cup raw cashews
1 tablespoon arrowroot powder
1 1/2 teaspoons cinnamon
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon allspice
1/4 rounded teaspoon sea salt
2–3 pinches ground cloves
1/2 cup plus 1 tablespoon pure maple syrup
1/3 cup plain unsweetened nondairy milk (see note)
1 tablespoon fresh lemon juice
1/2 teaspoon pure vanilla extract or 1/4 teaspoon vanilla bean powder

INSTRUCTIONS
Preheat oven to 400°F. Lightly coat a pie plate with a dab of oil.

To make the crust:
In a food processor, add the oats, dates, and sea salt. Puree until crumbly. Add the almond butter and puree for about a minute. Add the milk and pulse until the mixture becomes sticky (that is, can hold together when pressed). Transfer to the prepared pie plate, pressing in evenly around the base and up the sides of the plate.

To make the filling:
In a blender (high speed works best; if using a regular blender you will need to blend longer and scrape down the blender several times), combine the pumpkin puree, cashews, arrowroot powder, cinnamon, nutmeg, allspice, sea salt, cloves, maple syrup, milk, lemon juice, and vanilla extract. Puree until very smooth, scraping down the sides of the bowl as needed.

To assemble:
Pour the mixture into the pie crust. Gently tip the pan back and forth to evenly distribute the filling. Bake for 10 minutes, then reduce heat to 350 degrees F and continue to bake for 25 minutes, until golden and set (the center may be soft, but it will set further as it cools). Remove from the oven and transfer to a cooling rack. Let cool completely before slicing and serving.

Salt Note: If your almond butter is already salted, you can omit the sea salt added to the crust.

Milk Note: I prefer almond or soy milk in this recipe.

Serving Suggestion: This pie is positively irresistible with vanilla nondairy ice cream or whipped cream.


RECIPE COURTESY of DREENA BURTON (plantpoweredkitchen.com)

Dreena Burton has been vegan for almost 20 years, in that time writing five bestselling cookbooks charting her journey as a plant-powered cook and at-home mother of three. Always passionate about creating nutritious recipes, she is an advocate of using the “vegan basics” to create healthy, delicious food for the whole family. Dreena is one of the pioneering vegan cookbook authors, with a loyal following and reputation for reliable, wholesome recipes.

 

Dreena has appeared on television and radio, and is a recipe contributor for well-known sites including Forks Over Knives, KrisCarr.com, and PCRM. She has written for Yoga Journal, Today’s Parent, VegNews, and has been featured in other publications including First magazine.

Get Dreena’s newest book, Plant-Powered Families, now!

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