Vegan Pies: Pumpkin Gingersnap and Pecan Vanilla Graham

These two recipes were also blends of many and my own ideas 🙂

Pumpkin Pie with Gingersnap crust

  • 1&3/4 cups, smashed gingersnaps (gf if desired)
  • 3/4 c almond meal
  • 1c white, unbleached flour (gf if desired)
  • 1/4-1/2 tsp of salt
  • 1 heaping tbsp of flaxseed meal
  • 1/4c water
  • dash of cardamom and cinnamon
  • 2&1/2 tbsp vegan butter, softened
  • 3 tbsp raw agave

Preheat oven to 350 degrees.

Smash those gingersnaps

Mix dry ingredients together, except flaxseed meal. mix the ground flaxseed and water in a separate bowl and let sit for a few minutes. Then add this, vegan butter, and agave, and mix.

Line pie pan lightly with coconut oil and spread crust mix into pan!

Bake crust alone for 6-8 minutes.

Pumpkin filling

  • 2 cups pumpkin puree
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup
  • 2 tsp cinnamon, 1/2 tsp nutmeg, dash of all spice and ginger
  • 1/4c light brown sugar
  • 3 tbsp cornstarch or quick mix flour
  • small dash of salt
  • dash of cardamom
  • 1/2 c coconut cream, melted slightly if solid (the bit at the top of canned coconut milk)

Mix all ingredients, add more pumpkin pie spice and a dash of cardamom to taste and pour into the pie filling.

Bake at 350 degrees Fahrenheit for 50 minutes or until the filling isn’t jiggly.

img_9062
all done 🙂

Pecan Pie in Vanilla Graham Crust

Vanilla Graham cracker crust

  • 2 cups of crushed graham crackers (I used vanilla)
  • 5 tbsp vegan butter, melted
  • 1 tbsp flaxseed meal mixed with 1/4 c water
  • 1/4c coconut sugar

Filling

  • 3/4c saltines, crumbled and  mixed with 1/2 c water and left to soak
  • 3/4c light brown sugar
  • 1/4c coconut sugar
  • 1/4c white sugar (or use more coconut)
  • 1/4c agave nectar
  • 2 tsp vanilla extract
  • 2&1/2 tbsp applesauce (I used natural & unsweetened)
  • 2-2&1/4 tbsp vegan butter, melted
  • 2&1/3 tbsp cornstarch or quick-mix flour

Pecan topping

  • 2 cups pecans
  • 1/2 tbsp vegan butter
  • 1tbsp light brown sugar
  • dash of salt, cardamom

Preheat oven to 325

Ground up that graham cracker.

img_9055

Mix the crust ingredients together and pour into lightly coconut oiled pie pan.

img_9056

Make filling by combining all of the ingredients, I usually add the cornstarch/flour last.

Toast/caramelize pecans in butter, brown sugar, and salt, cardamom. begin at medium-high heat until it starts to sizzle, then turn it to low-medium.

Mix in filling to pecan topping cooking. pour into the crust while hot.

I decorated with a few extra pecans, brown sugar, and a dash of cardamom on the pecans.

Bake for 50 minutes or until it gets browned and toasty.

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