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
Sign up to get wellness tips, tricks and inspiration delivered straight to your inbox.
