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Refined Sugar-Free Pumpkin Pie with Gluten-Free Crust

Jill's Plant Based Recipes

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Refined Sugar-Free Pumpkin Pie with Gluten-Free Crust

21 697 просмотров · 8 лет назад
Jill's Plant Based Recipes
69,5 тыс. подписчиков
21 697 просмотров · 8 лет назад
Learn how to bake plant-based holiday desserts and pies from Jill McKeever. Jill's ecookbooks are here: https://JillMcKeever.com Refined Sugar-Free Pumpkin Pie with Gluten-Free Crust created by Jill McKeever (Sugar-free, Oil-free, Salt-Free, and Gluten-Free) Makes (one 9-inch deep dish pie) Gluten-Free Crust: 1 1/4 cup rolled oats 1/2 cup walnut pieces 1/2 cup date purée (8 pitted dates, soaked in 1/2 cup hot water then blended smooth) Pie Filling: 1 cup can solid packed pumpkin 1 cup baked sweet potato 1 cup baked Japanese sweet potato 1/2 to 3/4 cup apple juice concentrate 1 teaspoon vanilla extract 1/2 teaspoon fresh minced ginger 1 1/2 teaspoons ground Vietnamese cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg Preheat oven to 325ºF. For the crust: Use a food processor with an S-blade to cut rolled oats and walnuts into a medium coarse texture. Add date purée. Blend until ingredients come together as if they're trying to form a ball. Crust dough is ready if you can mold it into a ball. If the dough doesn't hold well, add 1/2 to 1 tablespoon water. Once the dough is workable, transfer to a pie plate. With wet hands, work the dough to form the crust. Don't try to make it perfect, that's boring. Have fun working the dough; set it aside. In a blender, combine all the filling ingredients; blend on medium speed until smooth. You may need to stop the blender to scrape down the sides a few times. The mixture is on the thick side. Once smooth, taste for sweetness and spices. Caution: adding more apple juice concentrate thins the filling. If you get it too thin, you'll need to blend in a couple of tablespoons of cornstarch or powdered thickener for insurance. Fill pie crust evenly; use an offset spatula to make a design or smooth top to the pie. Bake for 30 minutes, until crust and filling look golden. Cool completely on a rack then refrigerate overnight before serving. The filling is creamier and thicker after a night in the fridge. Jill makes a small commission when you make a purchase using the following Amazon Affiliate links. NutriBullet Pro 900 watt Personal Blender https://amzn.to/48gxP7x Breville All-in-One Processor https://amzn.to/44O7cUw Breville Smart Oven Air Fryer https://amzn.to/3EsCNjK Thank you for your support!