Vegan Pumpkin Pie

Vegan Pumpkin Pie

Thanksgiving is right around the corner.  At my house this means baking, lots of baking.  I have to make the family’s favorite pies like sweet potato, pecan, and of course pumpkin.  But in a family that has a child who’s allergic to eggs, nuts, and dairy none of these pies will do.  So for my grandson Jett we make a special Vegan Pumpkin Pie.  He loves it!

This Vegan Pumpkin Pie is super easy to make, it contains no dairy or eggs.  We have been making it for Jett every year for Thanksgiving and Christmas, it’s something he totally looks forward too.  By the way it’s tasty enough to serve to the whole family so if you don’t want to make 2 types of Pumpkin Pie go ahead and just make this Vegan Pumpkin Pie.  If you don’t tell anyone it’s vegan they might not even notice.  Yes it’s that good!

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Vegan Pumpkin Pie

Ingredients:

1 15 or 16 oz. can or box Organic pumpkin pumpkin puree

1/2 tsp salt

1 Cup Organic Coconut Milk  –  don’t shake the can before opening, scoop up and use the fat creamy white portion on the top

1 tsp cinnamon

1/2 tsp ground ginger

1/4 cup Organic Maple Syrup

1/2 Cup Coconut Sugar (you can use cane sugar if you can’t find coconut sugar)

1/4 Cup Cornstarch

1 Unbaked Pie Shell  – homemade or frozen (be sure it’s allergen free)

Directions:

Mix Dry Ingredients except corn starch together and set aside

Mix Pumpkin Puree, coconut milk, and maple syrup together until well blended

Add mixed dry ingredients to the pumpkin mixture and mix very well

Sprinkle cornstarch in 2-3 increments over the pumpkin mixture making sure to stir cornstarch into the mixture very well – you don’t want lumps

Pour pumpkin mixture into unbaked pie shell

Bake in a pre-heated 350° oven for about 1 hour or until tester comes out clean

Do not over bake, once tester comes out clean remove from oven and set on the counter, center may still be soft and wobbly when shake, it will set firm as it cools.

Cover with plastic wrap and refrigerate until ready to serve.  I serve it with spray canned coconut whipped cream I buy at Safeway next to the Rediwhip.

 


Vegan Pumpkin Pie
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Vegan Pumpkin Pie
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Ingredients
Servings:
Instructions
  1. Mix Dry Ingredients except corn starch together and set aside
  2. Mix Pumpkin Puree, coconut milk, and maple syrup together until well blended
  3. Add mixed dry ingredients to the pumpkin mixture and mix very well
  4. Sprinkle cornstarch in 2-3 increments over the pumpkin mixture making sure to stir cornstarch into the mixture very well - you don't want lumps
  5. Pour pumpkin mixture into unbaked pie shell
  6. Bake in a pre-heated 350° oven for about 1 hour or until tester comes out clean
  7. Do not over bake, once tester comes out clean remove from oven and set on the counter, center may still be soft and wobbly when shake, it will set firm as it cools.
  8. Cover with plastic wrap and refrigerate until ready to serve. I serve it with spray canned coconut whipped cream I buy at Safeway next to the Rediwhip.
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Spicy Blistered Green Olives

The humble green olive, you gotta love them!  Olives and eating them have been around for thousands of years.  Evidence of its cultivation and consumption dates back almost 6000 years to the Levant area in countries such as Lebanon, Palestine, Syria, and Crete.  Olive oil has been traded since pre-Christian times.  And I believe olives have been cooked and eaten in some way or another since then.  I wouldn’t be surprised if they made Spicy Blistered Green Olives in a fire pit back in the day!

In fact my husband who was born in the Middle East in what is today known as the West Bank has many childhood memories of eating freshly roasted olives prepared by his grandmother during the olive picking season.  To hear his stories one is led to believe that his grandmother prepared it in the centuries old way of roasting them over an open fire in the yard, the same place she made her flat breads.

Actually today we still eat olives prepared the same way pretty much as they were prepared way back then because you really can’t eat the fruit picked straight from the tree.  Yes, olives are fruit not veggies, but fresh from the tree they are basically inedible.  They’re bitter and have an unappetizing texture.  To make olives edible they must be brined, roasted, or cooked in some way.  Most of us in the US know only the brined or pickled olives that we find in cans and jars in the supermarket, or floating in a martini, rarely do we find fresh olives that we must prepare at home.

We’ve also “discovered” or really “re-discovered” that olives are healthy for us.  A fact which was known thousands of years ago.  Olives are packed with nutrients that have many benefits.  Olives are heart healthy and has been shown to prevent heart disease; studies have shown that green olives can prevent osteoporosis; olives contain large amounts of antioxidants which help prevent certain types of cancers; they can help reduce Arthritis inflammation and pain; and they are believed to be natural treatments for ulcers.  The list actually goes on so I think it’s safe to say that including olives and olive oil in your diet has positive health benefits.

Having said all that I know that not everyone is overly found of olives and I doubt there’ll be a mad rush to buy barrels of brined olives.  So here’s a recipe inspired by my husband’s stories about his grandma’s roasted olives that might help you like olives enough to include them in your diet.  I call them Spicy Blistered Green Olives, but unlike the grandma I cook them on my stove and not outside in an open fire; although if you have a fire pit you might want to give it a go!

Spicy Blistered Green Olives are delicious!  You can eat them hot or cold, they make awesome appetizers, and terrific snacks.  I usually leave a bowl of Spicy Blistered Green Olives on the table and everyone who walks by can’t help but pop an olive or two in his mouth each time they walk by.

Aside from the fact that they’re simply yummy and have positive health benefits these Spicy Blistered Green Olives are super easy to make.  They are a healthier alternative to chips, cookies, and other carbohydrate laden snacks out there.  So here’s the recipe!

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Spicy Blistered Green Olives

Ingredients:

1  10oz. Jar of Garlic Stuffed Green Olives

2 Tbs Olive Oil

2 Tbs Minced Garlic

1 Tsp Himalayan Pink Salt

1 Tsp Ground Black Pepper

1 Tbl Crushed Red Pepper

1 Tbl Fresh Lemon Juice

Directions:

Heat olive oil in sauté pan

Drain Olives and add contents of jar including garlic pieces to the hot oil

Cook until all sides start to turn brown and the olive sort of starts to get wrinkles

Add minced garlic and cook until it starts to brown

Add salt and peppers and mix well

Remove from heat and drizzle lemon juice over all

Toss a bit and serve

 


Spicy Blistered Green Olives
Print Recipe
Tasty green olives that are a great healthy alternative to carb laden snacks.
Spicy Blistered Green Olives
Print Recipe
Tasty green olives that are a great healthy alternative to carb laden snacks.
Instructions
  1. Heat olive oil in sauté pan
  2. Drain Olives and add contents of jar including garlic pieces to the hot oil
  3. Cook until all sides start to turn brown and the olive sort of starts to get wrinkles
  4. Add minced garlic and cook until it starts to brown
  5. Add salt and peppers and mix well
  6. Remove from heat and drizzle lemon juice over all
  7. Toss a bit and serve
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