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Vegan Pumpkin Pie

Name: Vegan Pumpkin Pie
Ingredients: - Pie Base; • 60 g coconut flour; • 40 g nut flour (I used almond); • 30 g pea protein powder; • 1/4 tsp salt; • 120 ml milk (1/2 cup); • 2 tbsp nut butter; • 4 tbsp maple syrup; • sweetener drops (optional); - Pie filling; • 400 g steamed pumpkin; • 80 g red kidney beans drained and rinsed; • 30 g pea protein powder • 4 tbsp xylitol; • 12 g ground flaxseed; • 4 tbsp nut butter; • 160 ml milk of choice; • 1/4 tsp salt; • 1 tsp vanilla extract; • sweetener drops (optional); • 1 tsp cinnamon; • 1/4 tsp nutmeg or mixed spice

BakingVegetarianCakeCookieDessertsPieEasy but impressiveCheap and healthyGluten FreeHealthy breakfastOven

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Ingredients

- Pie Base
• 60 g coconut flour
• 40 g nut flour (I used almond)
• 30 g pea protein powder
• 1/4 tsp salt
• 120 ml milk (1/2 cup)
• 2 tbsp nut butter
• 4 tbsp maple syrup
• sweetener drops (optional)
- Pie filling
• 400 g steamed pumpkin
• 80 g red kidney beans drained and rinsed
• 30 g pea protein powder • 4 tbsp xylitol
• 12 g ground flaxseed
• 4 tbsp nut butter
• 160 ml milk of choice
• 1/4 tsp salt
• 1 tsp vanilla extract
• sweetener drops (optional)
• 1 tsp cinnamon
• 1/4 tsp nutmeg or mixed spice

Preparation

Preheat oven to 180 degrees
For the base, blend wet ingredients together and pour into combined dry ingredients
A rough dough should form. Use hands to form a ball
For the filling, blend all ingredients except protein powder and flax until smooth. Add protein powder and flax and blend again. Taste and adjust as desired
Using your hands on a (coconut) floured surface, flatten your dough with your hands. Then pick up and place in greased pie dish. Use hands again to flatten further and push up the sides of the pie dish
Pour in filling. Bake for about 25-30 minutes
Serve with ice cream and berries

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