Recipe 17/36 Pumpkin Pie Gluten Free Vegan

This is the same basic recipe as the dairy laden pie and my mom and I made them at the same time. This one uses chia seeds and cashew milk to replace the dairy in the filling and oil to replace the dairy in the crust. I liked the dairy pie a little more than this one, but I would hesitate to mow through a piece if I had the chance.

2 cups of pumpkin pulp purée from a sugar pumpkin
1 cup raw sugar
1/2 teaspoon salt
2 heaping teaspoons chia seeds
1 cup of raw cashews
1 cup of water
2 teaspoons of cinnamon
1 teaspoon fresh diced ginger
1/4 teaspoon fresh ground allspice
1/4 teaspoon fresh ground nutmeg
1/4 teaspoon fresh ground cloves
1/4 teaspoon fresh ground cardamon


  • Standard procedure is to halve a pumpkin, then bake it for an hour at 300 degrees, then scoop it out and puree it. I peel first (make stock from the cuttings), bake for 300 degrees for an hour, chop fine and blend it. I then add the spices and let the flavors meld for a few hours in the fridge.
  • Place the cashews, chia seeds and water into a blender and purée them until it looks like milk add to a bowl and whisk in the pumpkin purée until well incorporated.
  • Pour into pie shell and bake at 425°F for 15 minutes. After 15 minutes reduce the temperature to 350°F. Bake 40-50 minutes, or until a knife inserted near the center comes out clean.
  • Pie Shell
    1 cup of very finely grated almonds (I use a food processor until its a smiliar texture to course sand) or almond meal.
    3-5 tablespoons of almond oil or whatever oil you have on hand

    Work the oil into the almonds until you have a damp ball. Then press it into the pie pan and work it until its flat and pie crust looking. Then put it into a 350 degree oven for 10 to 12 minutes.

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