Vegan & Dairy Free Low Glycemic Pumpkin Pie Recipe
As holiday time approaches those of us who are striving for healthy eating cower with fear of holiday eating. I am a firm believer that you need to enjoy your holiday and realize it is just one day. Enjoy but do not overindulge. One way that I am trying not to overindulge this holiday season is to healthen (I know this is not a word…but I am going with it) up a few dishes. One of the favorites in our house, especially for my six year old, is pumpkin pie. I had been cruising around the internet looking for a Low Glycemic pumpkin pie that wouldn’t taste like….well poop. I played around with a few items and came up with this tasty little number. I will put this disclaimer out there the recipe I am posting is not 100% the one that I taste tested…I made mine dairy free because I am lactose intolerant so I wrote those modifications for those who are vegan or need to be dairy free. Although it takes a long time to bake…it was super easy to prepare and I hope you enjoy.
Vegan Low Glycemic Pumpkin Pie Recipe
Make your holiday calories a little lower with this low glycemic pumpkin pie made with Swerve Sweetener.
- 1 and 1/2 cans of canned pumpkin, 15oz ea (not pumpkin pie filling)
- 1/2 cup Silken tofu, blended (vegan) OR 3 eggs
- 2/3 cup unsweetened soy milk (I used vanilla coconut milk)
- 1/3 cup cream (I used non dairy creamer)
- 1/2 cup Swerve Brand Sweetener (measures out cup for cup like sugar)
- 1 teaspoon dark molasses
- 2 teaspoon cinnamon
- 1/2 teaspoon nutmeg (fresh ground if you have it)
- 2 heaping teaspoons of pumpkin pie spice
- Pinch cloves
- 1 teaspoon apple pie spice (if you don't have you can get some here or just use a bit more cinnamon and nutmeg)
- 1/4 t salt
- One Bag Pecans (standard size in baking aisle or 1 -1/2 cups
- 2 teaspoons Swerve Sweetener
- 3 tablespoons butter or non dairy butter (melted)
- Preheat oven to 425 F. (important)
Prepare the crust:
- Put pecans and sweetener in the blender/food processor until chopped the size of lentils (this is for a chunky hearty crust...go smaller if you want more of a graham cracker style crust).
- Add in butter and pulse together.
- Press into pie plate.
- If you are using a non dairy oil based butter you need to bake the crust for about 10-15 minutes before adding filling (I didn't do this and the crust was mushy - still tasted amazing but I prefer a crisp crust). If you are using butter I would do 5-10 prebake before adding the filling.
Prepare the Filling
- Dump all the pie filling ingredients into a food processor or blender and blend.
- Pour into the crust once it has baked for the required time and then cooled a bit. If its fresh out of the 425 you might mess with those eggs in the batter.
- Put the pie in the oven and immediately turn the oven down to 375 F.
- In 15 minutes, turn the oven down to 300 F. This should help get that crust crispy while slowly cooking the filling. You need to bake until the middle is almost set. Mine took at least 50 minutes more after the initial 15 minutes. It should wiggle a little but when you touch the top you should feel that it is solid (hence why my photo has a finger mark in the center).
- Cool and serve with whipped cream or in my case no cream
Recipe adapted from http://lowcarbdiets.about.com/od/desserts/r/pumpkinpie.htm
Featured image courtesy of James Barker at FreeDigitalPhotos.net