Best Healthy Vegan Pumpkin Pie and Blueberry Tarts: Refined-Sugar-Free, Gluten-Free, Oil-Free

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HOLIDAY SPECIAL PART 1    • Best Healthy Vegan No - Turkey & Gravy Oil...  
HOLIDAY SPECIAL PART 2    • Best Vegan & Gluten-Free Thanksgiving Dish...  

PUMPKIN PIE

1 Pie Crust (   • Almond Flour Pie Crust  )
2 cups (1 can) pumpkin puree
½ cup cashew cream or coconut milk
1 1/4 cups date paste
2 tbsp arrowroot powder (you can add an extra tablespoon for a firmer consistency)
1 1/2 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon ground ginger
⅛ teaspoon ground cloves
1 tsp vanilla
Pinch of salt

For Cashew Cream Topping:
Soak 1/2 cup of cashews for min. 4 hours. Combine with 1 tsp of vanilla extract and 1/4-1/3 cup of plant milk (adjust as necessary for thick consistency)


INSTRUCTIONS

Preheat your oven to 375.

IF USING CASHEW CREAM FOR THE FILLING

Soak 1/4 cup of raw cashews for 2 hours and blend with 1/2 cup of water.

Combine all the ingredients in a bowl and whisk until smooth. Add filling to par-baked pie crust. Smooth top.

Cover the pie and bake for 20 minutes.

Uncover and continue to bake the pie 15-20 minutes or until crust pie is slightly darker and set.

Allow the pie to cool completely. This pie is best if chilled overnight before serving.

BLUEBERRY TART

1 pie crust (   • Almond Flour Pie Crust  )

Filling:

3 pints of fresh blueberries
1/3 cup date paste (adjust to your desired sweetness)
2 tbsp of arrowroot powder
2 tsp vanilla extract
1/2 tsp almond extract
1/4 cup of water

For Crumb Topping

1 1/2 cups nuts of choice
3-4 deglet dates or 1-2 medjool date
1/2 tsp vanilla extract (optional)


Preheat oven to 350 F

In a bowl combine all of your filling ingredients. Add filling to par-baked pie crust.

Cover and bake for 20-25 minutes. Uncover and bake for an additional 20 minutes. Keep an eye for the crust so that it doesn't burn.

**If crust edges are getting too dark, cover the pie for the remainder of baking time.