Wednesday, December 7, 2016

Vegan Gluten-Free Pumpkin Pie with Gingered Coconut Whipped Cream





Vegan Pumpkin Pie with Gingered Coconut Whipped Cream

Gluten, Dairy, Soy, Corn-Free, Maple Sweetened, without xanthan or guar gums
250 grams (3⁄4 cup) maple syrup grade B
2 teaspoons pumpkin pie spice
1/2 Teaspoon Salt
1 15-ounce Can Pumpkin Puree
1 Teaspoon Vanilla Extract
240 grams (1 Cup) Canned Coconut cream
2 teaspoons pixie dust
1 gluten-free, vegan pie crust-rolled out, placed in pie shell and crimped.
Preheat oven to 425 degrees.
Combine all the ingredients in a bowl.
Stir until one color.
Pour the batter into the prepared pie shell.
Bake for 15 minutes, reduce oven temperature to 350 for 40 to 50 minutes, or until a toothpick inserted comes out clean. It may be a bit wobbly still, but it will firm-up as it cools.
Allow the pie to cool on a wire rack for 2 hours (Be patient! This is important). Serve
with ginger whipped coconut cream or refrigerate until ready to serve.
Ginger Whipped Coconut Cream
160 grams (3⁄4 cup) coconut cream (the rest of a 15 ounce can)
50 grams (3 tablespoons)maple syrup
1⁄4 teaspoon grated fresh ginger
1 teaspoon tapioca flour
Combine all the ingredients in a bowl.
Place bowl in freezer for 1 hour.
Beat well till the cream holds a soft peak.
Serve immediately

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