Vegan Bites: Better-the-next-day Pumpkin Pie

 

Day one of pumpkin pie was a disaster; some of the crust peeled off with the parchment, the filling was so wet it made the bottom of the pie soggy. However, Day Two-it was the dreamy pie it was meant to be; firm and flavourful. Highly recommend refrigerating before serving.

Inspired by The Banana Diaries https://thebananadiaries.com/the-best-healthy-pumpkin-pie/

Better-the-next-day Pumpkin Pie

~1.5c light spelt flour

~1/2c vegan butter

~2T arrowroot powder

~1t baking soda 

~1/8c sugar

Pulse dry in processor. Add butter and mix until smooth dough. Seal and refrigerate (1 hour).

~1.5 large cans pumpkin puree (not pie filling)

(*15oz canned=2c-1T puree/ for this recipe= 3c-1.5T puree total)

~1/3c maple syrup

~1/3c sugar

~1/2c coconut milk

~1/4c arrowroot powder

~1t vanilla, cinnamon

~1/2t nutmeg, ginger

Puree well in processor. Flour parchment and roll dough. Flip into pie pan. Cut and crimp edges. Save extra dough for cut-outs. Make vent holes on base of pan with fork. Bake at 375 for 10 minutes alongside cut-outs (place cut-outs aside for serving.)

Reduce oven to 350. Allow to cool crust completely before pouring in filling. Bake for 40 minutes with crust edges covered in foil. Remove foil and bake the remaining 20 minutes.

Cool before allowing to firm in fridge (four hours/overnight). Decorate with cut-outs and serve with vanilla/egg nog nice cream.