Magical Pumpkin and Ube Vegan Pie
This pie recipe is vegan, gluten-free, and naturally sweetened. A magical flavor combination of pumpkin and purple sweet potato makes this the perfect treat for fall. The purple hue gives this dessert a hint of Halloween flair.
Ingredients
Crust
- 2 cups almond flour
- 1/2 cup arrowroot starch can also use tapioca or corn starch
- 1/4 cup rice flour can also use oat flour or gluten-free blend
- 3 tbsp date sugar can also use maple syrup
- 1/4 tsp pink Himalayan salt can also use sea salt or table salt
- 5-6 tbsp water use less if using maple syrup
Ube Filling Layer
- 1 lb purple sweet potato, cut into thick slices, about 2 medium sized potatoes or 3 small ones can peal the skin for smoother texture. I leave it on for nutritional value
- 1/4 cup maple syrup can also use date syrup
- 1/3 cup coconut cream
- 1 tbsp arrowroot starch
- 1/2 tsp pumpkin spice
- 1 tsp cinnamon
- 1/2 tsp pink Himalayan salt can also use sea salt or table salt
- 1 tsp vanilla extract
- 1 tsp purple sweet potato powder (optional) to enhance purple color
- 1/2 tsp blue butterfly pea powder (optional) to enhance purple color
Pumpkin Layer
- 15 ounce 1 can of pumpkin puree
- 3/4 cup coconut cream
- 1/2 cup maple syrup can also use date syrup
- 1/3 cup date sugar can also use light brown sugar
- 1/4 cup arrowroot starch
- 1/2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1/4 tsp pink Himalayan salt
- Gold sprinkles (optional)
- gold star sprinkles (optional)
Instructions
Crust
- Preheat oven to 350 degrees F
- Add almond flour, arrowroot starch, rice flour, date sugar, and salt in a large bowl and mix well with whisk.
- Add 5 - 7 tablespoons of water until it forms a dough constancy. Roll into a large ball.
- Place on parchment paper and flatten. Place another parchment paper on top and flatten with a rolling pin and form about 12 inch diameter circle.
- Lightly grease bottom of spring-form pan and carefully place dough. Press dough into the sides and fill in any holes with access dough. Form a 1 1/2 inch height on the sides. Poke holes with a fork on the bottom of the dough.
- Place in oven and bake for 5 -8 minutes until a little bit golden. Set aside.
Ube Filling Layer
- Place a steamer basket in a large pot and add water. Heat and bring water to boil.
- Slice purple sweet potatoes about 12 inch thick. Place in steamer basket and steam for 8 - 10 minutes or until fork tender.
- Place cooked potatoes into a food processor or blender. Add the coconut cream, maple syrup, arrowroot starch, pumpkin spice, cinnamon, salt, vanilla extract, and sweet potato powder. Blend until all ingredients are well incorporated. The mixture should be thick.
- Set aside 1/4 cup of the mixture. You will need this to create the swirl design. Place the rest of the mixture into the crust and smooth out evenly. Set aside.
Pumpkin Layer
- Add all the ingredients into food processor or blender and blend until smooth.
- Pour the pumpkin mixture on top of the purple sweet potato mixture and smooth out evenly.
- Mix 2 - 3 tbsp of oat milk or any plant based milk into the 1/4 cup purple sweet potato mixture that was set aside. Should be a thinner runnier consistency.
- With a small spoon scoop a small amount of the purple sweet potato mixture on top of the pumpkin layer. With a toothpick create a swirl design, continue with the rest of the mixture to create more ghost-like swirls on top of the pie.
- Place a piece of foil creating a tent over the pie to prevent burning.
- Place pie in the oven for 55 - 60 minutes or until pie has set. The mixture will still be giggly in the center.
- Let cool on cooling wrack for 30 minutes.
- Place in fridge for 8 hours or overnight to help it to set.
- Peel and thinly slice an apple. Use small cookie cutter stars and moon shapes to create magical decorations. Sprinkle on some gold sprinkles and stars. Make the pie feel magical, have fun with this!
- Serve with coconut whip cream and enjoy!