Vegan Pumpkin Pie (with sweet potatoes)

So no pix for this until tomorrow… but here is the low down on a pretty good vegan crust and pumpkin pie that is made mostly with sweet potatoes.

To make 2 pies use 6-7 med-small sweet potatoes
1 small can of pumpkin (organic if possible)
each pie needs about 8 cups of filling if you have typical pie plates/pans
[if you prefer you can cook your own organic pumpkin – I have done this – it is very time consuming and I find the potatoes taste almost identical to pumpkin once you add spice]

Prep:
Boil potatoes until soft, cool, peel and mash

In a blender or bowl using a beater
add pumpkin + mashed potatoes
1 can coconut milk (makes the pies taste amazing!)
1 cup brown/raw sugar or other sweetener to taste
1 tbsp cinnamon
1 tbsp pumpkin pie spice or a blend of
nutmeg, allspice, cloves
1 tsp salt
blend til smooth and set aside until pie crusts are ready
or pour into crusts
bake for 10 minutes at 425, then 40 -50 minutes at 375

CRUST for 2 pies
3 cups raw almonds ground to powder
I use the coffee bean grinder
3 cups organic corn meal – fine
1 cup earth balance or vegetable margarine
[the non-hydrongenated kinds]
mix almond meal, corn meal and with the hand blend in the cold ‘butter’ substitute.
when the mix begins to get sticky you can take half into each pie pan and begin to press it down onto the bottom and sides to complete the crust.
It comes out very much like a graham crust, but more nutritious and wheat free,

This entry was posted in Delicious and simple food, Food kids love, Gluten free, RECIPES - ALL, VEGAN and tagged , , . Bookmark the permalink.

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