Plant-Based Thanksgiving Pumpkin Pie

 

Treat yourself and your loved ones to a Thanksgiving classic with an extra dash of protein. 

Crust

• 125 g All Purpose Flower
• 60g Plant-Bake Protein Powder
• 30g Sugar
• 1/4 tsp salt
• 84 g cold vegan butter
• 60-90 ml ice cold water

 

Filling

• 400 g Pumpkin Purée (unsweetened // we like Libby’s brand)
• 22 g Arrowroot Starch (for thickening)
• 180 ml full fat Coconut Milk (canned)
• 48 g Coconut Sugar (or sub organic brown sugar)
• 60 ml Maple Syrup
• 3 tsp Pumpkin Pie Spice (or store-bought)

 

 

Instructions:

1. Add Flour, Protein, Salt & Sugar & Whisk
2. Add Butter in small pieces and mix with mixture. 
3. Add 6 Tablespoons of Water, one at a time and keep mixing with a fork. 
4. Start kneading and form a disk
5. Refrigerate for at least 1h. 
6. Once the dough is thoroughly cooled roll it into a thin pie crust and fit it into a baking shape.
7. Add all ingredients for the filling to the food processor and blend
8. Pour the filling in the pie crust and put in the preheated oven at 350 degree F for around 1h.
9. Remove from oven, let cool and refrigerate for a couple of hours or over night.

Optional: Garnish with Almonds and powdered sugar or simply serve with some coconut whipped cream.

 

Watch the recipe here