Healthy Kids Vegan Pumpkin Pie Recipe

               
This velvety pumpkin pie features a crisp, almond flour-based crust and vanilla-spiked filling that you’re sure to love. Enjoy a silky, diabetic-friendly dessert recipe whenever your sweet tooth strikes.
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Ingredients
Recipe yields 10 servings
Crust
1 1/2 cups almond flour
1/8 tsp salt
1/4 cup cold vegetable shortening, cut into bits
1/4 cup cold vegan butter, cut into bits
4 Tbsp water
Filling
1 (15 oz) can pumpkin
1 cup soy milk
1/4 cup sugar
1/4 cup cornstarch
1/4 tsp salt
1 tsp vanilla extract
2 tsp pumpkin pie spice
Coconut cream whipped topping (optional)
Ground cinnamon for garnish (optional)
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Directions
Crust
Step 1

Make the crust: In a medium bowl, combine the almond flour and salt. Cut the shortening and butter into the flour mixture until crumbly.

Step 2

Add the cold water and mix together until soft dough forms. Form the dough into a flat disk.

Step 3

Transfer the dough to an 8-inch pie pan and press it into the bottom and sides of the pan. Crimp the edges. With a fork, prick the bottom of the crust a few times. Set aside until ready to use.

Filling
Step 1

Make the filling: Preheat the oven to 425°.

Step 2

In a bowl, combine all of the filling ingredients and with a hand mixer, mix at medium speed for 3 to 4 minutes.

Step 3

Pour the filling into the prepared pie crust and bake for 15 minutes. Reduce the heat to 350° and bake for 45 to 50 minute, or until the crust is golden.

Step 4

Remove from over and transfer to a wire rack to cool. Refrigerate for at least 1 hour. Serve topped with a dollop of coconut whipped cream and a sprinkling of cinnamon, if desired.

Time: 120 minutes
Servings: 10
Calories: 208
Make this for: Gluten Free Heart Healthy
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Nutrition facts
Serving Size: 1 slice (about 3/4 inch)
Per serving:
calories:208
total fat:16g
sat fat:5g
cholesterol:0mg
sodium:103mg
total carb:15g
fibers:3g
sugars:6g
proteins:1g

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Healthy Kids Vegan Pumpkin Pie Recipe

Ingredients
Recipe yields 10 servings
Crust
1 1/2 cups almond flour
1/8 tsp salt
1/4 cup cold vegetable shortening, cut into bits
1/4 cup cold vegan butter, cut into bits
4 Tbsp water
Filling
1 (15 oz) can pumpkin
1 cup soy milk
1/4 cup sugar
1/4 cup cornstarch
1/4 tsp salt
1 tsp vanilla extract
2 tsp pumpkin pie spice
Coconut cream whipped topping (optional)
Ground cinnamon for garnish (optional)
Directions
Crust
Step 1

Make the crust: In a medium bowl, combine the almond flour and salt. Cut the shortening and butter into the flour mixture until crumbly.

Step 2

Add the cold water and mix together until soft dough forms. Form the dough into a flat disk.

Step 3

Transfer the dough to an 8-inch pie pan and press it into the bottom and sides of the pan. Crimp the edges. With a fork, prick the bottom of the crust a few times. Set aside until ready to use.

Filling
Step 1

Make the filling: Preheat the oven to 425°.

Step 2

In a bowl, combine all of the filling ingredients and with a hand mixer, mix at medium speed for 3 to 4 minutes.

Step 3

Pour the filling into the prepared pie crust and bake for 15 minutes. Reduce the heat to 350° and bake for 45 to 50 minute, or until the crust is golden.

Step 4

Remove from over and transfer to a wire rack to cool. Refrigerate for at least 1 hour. Serve topped with a dollop of coconut whipped cream and a sprinkling of cinnamon, if desired.

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