| Prep: 20 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 309 | 9g | 2g | 48g |
| sugars | fibre | protein | salt |
| 30g | 6g | 4g | 0.25g |
Today, I want to share with you a dessert that I hold in high regard: the festive Vegan Canistels Pumpkin Pie. A delightful fusion of delicate flavors and healthy alternatives, this recipe is a prime example of how indulgence and healthful eating can go hand-in-hand.
A Special Blend of Family Tradition with New Age Ingredients
As a Boston native, with Irish roots and a love for New England’s produce, my cooking journey has always been about blending traditions, cultures, and flavors. In Laura, my loved one, I found a partner who mirrors my culinary explorations. Our Vegan Canistels Pumpkin Pie may seem a departure from our usual experimentation with seafood and Irish comfort foods, but at its core, it’s a celebration of family, health, and heartwarming flavors. Plus, it’s easy enough to be part of your regular dessert repertoire.
The Wholesome Goodness of Canistels and Pumpkin
While the enriching taste of this pie mainly comes from sweet canistels and Earthy pumpkin, the real magic lies in its capacity to provide essential nutrients alongside the indulgence. Pumpkin is abundant in vitamin A, antioxidants, and can boost your immunity. On the other hand, canistel, often referred to as eggfruit, has a wealth of fiber, vitamin C, and several vital minerals.
Pair It Up: Perfect Companions for the Vegan Canistels Pumpkin Pie
This Vegan Canistels Pumpkin Pie pairs wonderfully with a simple vegan vanilla ice-cream, creating a dessert experience that is both complex and balanced. If you’re aiming for a fully vegan spread, it also complements Mediterranean dishes, like a hearty lentil salad, providing a sweet end-note to the savory flavors.
For me, this recipe is more than just a delicious dessert. It’s about the joy of gathering around the table with loved ones and the flavorful beauty of embracing healthier lifestyle choices. I hope you’ll give the Vegan Canistels Pumpkin Pie a try, and may it also become a cherished tradition in your own family gatherings.
What You’ll Need
- 2 cups pureed canistel
- 1/2 cup pureed pumpkin
- 3/4 cup organic cane sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- Pinch of sea salt
- 1 cup unsweetened almond milk
- 3 tablespoons cornstarch
- 1 tablespoon vanilla extract
- 1 unbaked 9-inch vegan pie crust
Method
Step One
Preheat your oven to 350 degrees Fahrenheit. Place your unbaked pie crust in your 9-inch pie dish and set aside.
Step Two
In a blender or food processor, add pureed canistel, pureed pumpkin, organic cane sugar, ground cinnamon, ground ginger, ground cloves, ground nutmeg, and a pinch of sea salt. Blend until it’s fully mixed.
Step Three
Add in the unsweetened almond milk, cornstarch, and vanilla extract. Continue blending until the mix is completely smooth and well combined.
Step Four
Pour the pie filling into the unbaked vegan pie crust. Use a spoon to make sure the filling is spread evenly on the crust.
Step Five
Place the pie in your preheated oven and bake for around 60 minutes, or until the filling is set and the crust is golden brown.
Step Six
Remove the pie from the oven and let it cool for at least 2 hours before serving. This will allow the filling to fully set.
Step Seven
After it’s cooled, cut your Vegan Canistels Pumpkin Pie into slices and serve. Enjoy!
