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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