Vegan
Recipez
Vegan Protein Pumpkin Pie
Prep time: 15 min
Cook time: 45 min
Oh that pumpkin spice that makes the holidays so nice…For me pumpkin pie is the cornerstone of every Thanksgiving. This year I had to try and turn a delicious holiday cheat into a protein powerhouse!
Nothing short of amazing, this vegan protein pumpkin pie would fool anyone into thinking they were enjoying a traditional slice of oh so sweet homemade pumpkin pie. Enjoy this recipe for a great way to enjoy the holidays without the guilt! (Printable recipe found below).
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Servings | Slices |
Ingredients
Coconut Cream Filling
- 2 C Pumpkin Puree
- 1/2 C Maple Syrup
- 1/2 C Pure Pea Protein (I use Powerootz Brand for creamiest one)
- 1/4 t Pink Salt
- 1/2 t Cinnamon
- 2 t Pumpkin Pie Spice (I use Spice Hunter Brand)
- 1/2 C Non-Dairy Milk
- 1 t Vanilla Powder (Or sub 1 t extract)
- 1/4 C Sprouted Whole Wheat Flour (I use the One Degree Brand)
- 1/3 C Coconut Sugar
- 2 T Earth Balance Vegan Butter (Or sub coconut oil)
Crushed Pecan Pieces
- 1/2 C Pecan Pieces
- 1 Tub So Delicious Coco Whip (Optional)
- 1 Whole Pre-Made Pie Crust
Ingredients Coconut Cream Filling
Crushed Pecan Pieces
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Instructions
- Pre Heat oven to 350F & gather all of the ingredients.
- Place the whole pumpkin on a pizza pan or cookie sheet. Bake on the top rack for 1 hour. Also, bake the pie crust for 15 mins at the same time on the bottom rack and remove and set aside when done.
- Remove pumpkin from oven and cut out the stem. Slice the pumpkin in half and use a spoon to scrape out the seeds. Use the back of a metal spoon to slide between the pumpkin skin and pumpkin flesh until the entire pumpkin is peeled.
- Slice the pumpkin into 1/2" cubes. Measure out 2 Heaping cups of pumpkin and add them to a high speed blender or food processor. Blend until the pumpkin is a smooth puree. Use the measurements on the side of the blender o make sure you have 2 C of puree.
- Leave the puree in the blender and add the rest of the ingredients. Stir the mixture with a spoon first and then blend on high speed until a nice creamy filling is achieved.
- Pour the filling into the pre-baked pie crust. Place in the oven on the top rack and back for 45-50 mins. Remove from oven and place the pie into a freezer or fridge to chill and set. Do not remove until it is completely cold.
- Once chilled you can remove the pie from the fridge and slice it into pieces.
- Sprinkle raw pecans or caramelized pumpkin seeds on the top of the pie before you remove any of the slices. Remove a slice and add a dollop of coco whip and serve!
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Love this recipe!!! Thanks for sharing.
So great to hear! Thanks for the love! Enjoy! -Lisa :]