Honestly, your friends and family won’t even believe you made this VEGAN PUMPKIN MACA PIE 🥧🍂 (lol, I can barely believe I made this pie!)⁠

It’s:⁠
✔️ Vegan⁠
✔️ Gluten-Free⁠
✔️ Delicious⁠
✔️ Fucking easy (bc you know I don’t get in the kitchen unless it’s easy)⁠

𝐏𝐈𝐄 𝐅𝐈𝐋𝐋𝐈𝐍𝐆 𝐈𝐍𝐆𝐑𝐄𝐃𝐈𝐄𝐍𝐓𝐒:⁠
• 1 ½ cups of hot water⁠
• 1 ½ tablespoons @bobsredmill xanthan gum⁠
• 1 ½ cup pumpkin puree (not pumpkin pie filling)⁠
• 3 ½ tablespoons maple syrup
• 1 cup of brown sugar (or other natural sweetener)
• 1 ⅛ cup full fat coconut milk⁠
• 3 ½ teaspoons pumpkin pie spice⁠
• 3 tablespoons @navitasorganics maca powder⁠
• ¾ teaspoon vanilla⁠
• 1 gluten-free graham cracker pie crust⁠

𝐓𝐎𝐏𝐏𝐈𝐍𝐆 𝐈𝐍𝐆𝐑𝐄𝐃𝐈𝐄𝐍𝐓𝐒:⁠
• 1 can of organic coconut whipped cream⁠
• 3-4 drops of vanilla extract⁠
• 1 ½ tablespoons maple syrup⁠
• Chopped pecans⁠

𝐈𝐍𝐒𝐓𝐑𝐔𝐂𝐓𝐈𝐎𝐍𝐒:⁠
• In a blender, add hot water with xanthan gum. Blend until dissolved⁠
• Add all other ingredients, except for toppings and blend until smooth⁠
• Pour filling mixture into crust⁠
• Bake pie in oven at 350 degrees for 25 minutes or until filling seems a bit more solidified
• Remove pie from oven and allow to cool on the counter
• Once pie has cooled, put in refrigerator and let set, about 4 hours⁠ or ideally overnight
• To make the topping, combine coconut whipped cream, vanilla and maple syrup and whip with mixture until fluffy, about 3 minutes⁠
• Place whipped cream mixture in refrigerator overnight⁠
• To assemble, gently spread whipped cream on top of pie and then sprinkle with chopped pecans⁠ and some pumpkin spice

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