Vegan Pumpkin Pie
It is a miracle that a small round flat seed the size of a fingertip can grow into a thick-skinned magnificently fleshed pumpkin in a matter of months! Squashes of all shapes and sizes, of sunshine yellow, deep orange, blue and green spotted, with ridges and wrinkles are hiding all around the Ashram, under our altars, in our soups, roasted, mashed and being reserved in the cool underground root cellar.
We give thanks to our friend Andrea Potter of Rooted Nutrition for this most healthful recipe – gluten, dairy and egg-free and free of refined sugar. It provides the seed of an idea that you can bring to life in your own kitchen.
- First, pop the squash in the oven and then make the crust.
- Form the crust as directed below and then when the squash is done, assemble the filling.
- Fill the crust and bake as directed.
FOR ROASTED SQUASH FILLING:
Make squash puree:
- Cut the squash in half lengthwise (through the stem part that would be attached to the vine.)
- Scoop out the seeds with a metal spoon and reserve. (Wash them, sprinkle with sea salt and smoked paprika or cayenne and roast on a separate pan along with the pumpkin for a nice crunchy snack.)
- Place the squash cut-side down on a baking sheet (use parchment paper for easier clean-up) and roast in the oven.
- Roasting times vary depending on the size and density of your squash. Check after 45 minutes by poking it with a fork. It should be fork-tender and smell sweet when done. If your squash has a harder skin (like acorn squash) you may have to flip it around and poke the inside fleshy part.
- Once cooked, let cool until you can scoop out the flesh with a spoon.
- That’s it! Just store in a container. I recommend freezing it into 1-cup portions so you always have some on hand for muffins, or use it for roasted squash soup, or re-heat and add sage and browned butter for an elegant vegetable side for dinner.
Assemble the filling:
- In food processor, add squash, syrup, amazake, oil, cinnamon, ginger, nutmeg, and salt.
- Process until smooth.
- Add arrowroot and agar powder; process to mix them in completely.
FOR PRESSED PUMPKIN SEED CRUST:
Method 1 – food processor
- Melt oil in a double boiler.
- In a food processor, mix pumpkin seeds and rice flour and pour in the oil and maple syrup.
- The crust should hold together when you pinch it.
- Firmly press crust into a pyrex pie plate, forming the edges and bottom evenly all around.
Method 2 – coffee grinder
- Melt oil in a double boiler.
- Grind pumpkin seeds in a coffee or spice grinder.
- In a bowl, mix together with other ingredients until it is evenly moistened and holds together when you pinch it.
- Proceed to press into pie plate as directed above.
- Preheat oven to 350 F.
- Pour the filling into the pumpkin seed pie crust.
- Bake for 50 minutes or until the top of the pie starts to crack.
- Remove from oven and let cool before cutting.
- 3 cups cooked squash (pumpkin, butternut, kobucha all work well)
- 1/4 cup pure maple syrup
- 3/4 cup amazake (use soy milk plus a bit extra maple if you don’t have amazake)
- 4 teaspoons oil
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 2 tablespoons arrowroot powder
- 2 teaspoons agar flakes (or 1 tsp agar powder)
- 1 cup pumpkin seeds
- 1 cup brown rice flour
- 2 tablespoons maple syrup
- ¼ cup coconut oil (or use vegetable oil if you don’t have coconut)