Apples And Ginger

Gluten free,dairy free, and sugar free nourishing whole foods to heal and flourish.

Pumpkin Pie (vegan/grain free)

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wiaw nov 010

I was really happy how this turned out! I misplaced this recipe and that is why it has taken me so long to post this!  I found it just in time to make it for thanksgiving:) School has been so busy and we are nearing the end of the first trimester-YAY! I have learned so much about chinese medicine,acupuncture and chinese and japanese massage in the past few months. I’m going to be treating patients in the student clinic in less than a year! So exciting and a little scary! Here’s the recipe:

Pumpkin pie 

1 (29 oz) can pumpkin or fresh cooked equivalent

1/4 cup honey

1/4 cup coconut milk

3-4 tablespoons agar agar powder

3 teaspoon cinnamon

2 teaspoons nutmeg

1 teaspoon allspice

pinch of sea salt


3 cups ground walnuts

1/2 cup tapioca flour

1/4 cup smart balance butter(or coconut oil)

1/4 cup honey

pinch of sea salt

*Mix the filling ingredients together and cook on the stove on medium for about 15 minutes while stirring to help the agar powder dissolve.

*Mix together the walnut crust ingredients (if using smart balance it needs to melted first).

* Press the crust into a greased pie pan.

* Pour the filling into the crust and place in oven at 350F for about 30 minutes or until the filling begins to firms and starts to crack.

* I  topped it with chopped pecans or walnuts and raisins. Also some vegan whip cream would be perfect on this as well!

* I like to let it cool and place it in the refrigerator for a while so it can completely set. Enjoy!


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