Vegan Pumpkin Pie (gluten free, low carb) - Sugarfree Sundays
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Vegan Pumpkin Pie (gluten free, low carb)

Vegan Pumpkin Pie (gluten free, low carb)

Another low carb vegan treat pulling through! And this one is a smooth, delicious Vegan Pumpkin Pie. It was supposed to be a Christmas recipe because the hints of cinnamon and nutmeg just felt so cosy. But alas, I am too late. 

Don't let that stop you from making it though. It is super quick and easy, free of everything except yumminess: gluten, sugar, dairy... and it is really low in calories. And it's obvs high protein and packed with micronutrients and fiber. So actually just make it for breakfast tomorrow.

Vegan Pumpkin Pie (gluten free, low carb)

Yields8 Servings
Pie Base
 60 g coconut flour
 40 g nut flour (I used almond)
 30 g pea protein powder
 ¼ 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
 ¼ tsp salt
 1 tsp vanilla extract
 sweetener drops (optional)
 1 tsp cinnamon
 ¼ tsp nutmeg or mixed spice
1

Preheat oven to 180 degrees.

2

For the base, blend wet ingredients together and pour into combined dry ingredients.

3

A rough dough should form. Use hands to form a ball.

4

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.

5

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.

6

Pour in filling. Bake for about 25-30 minutes.

7

Serve with ice cream and berries!

Nutrition Facts

Servings 8

Ingredients

Pie Base
 60 g coconut flour
 40 g nut flour (I used almond)
 30 g pea protein powder
 ¼ 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
 ¼ tsp salt
 1 tsp vanilla extract
 sweetener drops (optional)
 1 tsp cinnamon
 ¼ tsp nutmeg or mixed spice

Directions

1

Preheat oven to 180 degrees.

2

For the base, blend wet ingredients together and pour into combined dry ingredients.

3

A rough dough should form. Use hands to form a ball.

4

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.

5

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.

6

Pour in filling. Bake for about 25-30 minutes.

7

Serve with ice cream and berries!

Vegan Pumpkin Pie (gluten free, low carb)