Discover the best healthy vegan pumpkin pie and blueberry tarts, refined-sugar-free, gluten-free, and oil-free for guilt-free indulgence.
Deliciously Guilt-Free Desserts for Every Occasion
Get ready to delight your taste buds with two delicious holiday dessert recipes: Pumpkin Pie and Blueberry Tart. The Pumpkin Pie is made with a flaky pie crust filled with a creamy mixture of pumpkin puree, cashew cream or coconut milk, date paste, and a blend of warm spices including cinnamon, nutmeg, and ginger. After preheating your oven and preparing the filling, the pie is baked until the crust is slightly darker and set. For the best flavor, it’s recommended to chill the pie overnight before serving.
The Blueberry Tart offers a fresh and fruity alternative, featuring a simple pie crust topped with a luscious filling of fresh blueberries, date paste for sweetness, and a hint of vanilla and almond extracts. This tart is complemented by a crunchy crumb topping made from nuts and dates. After baking the tart until golden and bubbly, be sure to keep an eye on the crust edges to prevent burning. These festive desserts are sure to impress at any holiday gathering.
Delight Your Senses with Guilt-Free Indulgence: Wholesome Desserts that Celebrate Fall Flavors!
Today is all about desserts we got our pumpkin pie and we got our blueberry tart with our crumb topping made healthy vegan Style no oil no wheat no refined sugar and today I’m going to show you how to make all right so the first step in making this pumpkin pie is going to be.
To make our pie crust now I have an almond pie crust and I’ve posted the recipe for that if you want to see that recipe then you can tap here and it’ll take you to that video showing you how to make my pie crust recipe I’ve already made my dough is here now it’s just a matter of rolling it out now we’re going to be using the same dough in both these.
Pods the pumpkin and the blueberry so I’m going to make two of these I’m going to show you this one right now okay so let’s get our dough rolled out now since the dough that I’m rolling is oil free I find that the best way to prevent it from sticking is to place it between two pieces of parchment paper and then roll it out and then you can.
Get a great result just like this all right so let’s talk about the ingredients we’re going to use to make this delicious healthy vegan pumpkin pie now this time of year I start with whole organic pumpkins because they are available now if you want to simplify the process you could certainly use cned pumpkin and get the same result uh next.
A lot of time in vegan recipes and they’re making pumpkin Pi you’ll see people using coconut cream or coconut milk and that’s optional what I use instead is cashew cream so I can just skip the saturated fat and I am making sure to include um the method for making this cashew cream uh within this recipe so you can check there to see how to.
Make it I’m going to use some Arrow root powder some vanilla and then here I have some cinnamon some cloves some nutmeg and um some ginger as well and then of course to sweeten it you know me it’s going to be date paste so these are ingredients that comprises our pumpkin pie let’s get to put them together okay so the first thing I’m doing to.
Prepare the filling is I’m getting my pumpkin ready now I wish I could share a special tip for cutting pumpkin but I really haven’t figured that one out yet I’m cutting my pumpkin in half removing the seeds and then baking it cuts side down until it’s salt then I’m getting it into the food processor until it’s nice and.
Smooth all right so now I’ve got my pumpkin prepared it’s been cooked it’s been pureed now we’re going to add our other ingredients to it okay so this part is pretty straightforward I’m just going to put all my ingredients into the Bowl here and then I’m going to whisk them and get.
It really nice and smooth the main thing to be mindful of here is to make sure not to leave any clumps of any the spices or anything else you want it to be really really smooth when you’re done with this part if you enjoyed this video please like And subscribe below all right so now everything’s been mixed we have our pumpkin filling ready.
To go into our pond I’m going to pour it get it in the oven and we’re almost done okay and remember I made this pot crust myself and part of the process was that it needed a pre-bake now I’ve already pre-baked it so once I get my filling in it’s ready for the oven all I have to do first is get it nice and smooth and even all the way around and.
Then it’s time to give it a bake all right so I’ve got my pumpkin filling in my pie crust I’ve got it smooth out now we’re going to cook it keep in mind I’m using an almond flour crust and almond flour crust tend to cook a little faster than traditional crusts do so what I’m going to do is I’m going to add this lid on.
Top for the beginning of the cooking process to the beginning of the bake and what that does is it keeps the edges of the crust from cooking too fast and thus getting burnt so I’m just going to cover it with this and now I’m going to get it in the oven all right so I’ve got my pump pumin pie made and in the oven and man is.
Smelling good already while it finished cooking we’re going to get our blueberry tart together now here’s what we’re going to use for the filling I’ve got lots of fresh organic blueberries here I’ve got some water some almond extract some vanilla I’ve got some Arrow root powder some date paste of course we’re going to get these mixed for our filling.
But before we do that we’re going to get our crust into our tart pan so that’s our next step okay so now I’m getting my dough rolled out and nice and flat to put into my blueberry tart pan and then I’m going to trim it up next I’m going to take uh my ingredients and add them to the blueberries and get the filling prepared.
And ready to pour into the tar pan but I want to take one minute and just appreciate how healthy blueberries are now I eat them every day not only are they really really high on the antioxidant scale but they’re great for cognitive function and show some really promising properties against preventing or helping with certain type of cancers.
I encourage everyone to eat lots of blueberries because they’re so healthy all right so now I’ve got my blueberries coated and they’re ready to go into our tar crust and then we’re going to get them in the oven if you’re enjoying this video please like And subscribe.
below all right so now it’s ready for the oven and just like our pumpkin pie we use an almond crust here and we don’t want the edges to burn so we’re going to cover it now when I covered the pumpkin pie you saw me use this nice pretty lid that looked like it was made for that pan uh but actually if you don’t have.
Something like that then this works this is just an extra pie pan that I have I’m going to turn it over and put it over top and it will protect that crust the same way that the nice lid on the pumpkin pie did so it doesn’t make a difference all right so my Pie has been baking for about 20 minutes in the oven exactly 20 minutes minutes as a matter.
Of fact and at that point I want to take off the lid um and then I’m going to bake it for another 20 minutes uh uncovered and then it’ll be ready now the times I give you with baking are always approximate they’re close but always check on your own your oven could be a little hotter a little cooler than mine your the placement of the rack.
Could be different so you always want to check it but I go 20 and 20 20 covered 20 uncovered so now I’m going to get it back in the oven all all right I’ve got both of my pies out of the oven I’ve got my blueberry and my pumpkin they both look beautiful now the pumpkin’s ready to go.
But there’s one more step that we have to do for the blueberry pie and that’s put our crumb crust on top we’re going to do that now okay so I’m making my standard nut crumb topping to Top This blueberry PT now I typically use walnuts but you could use any type of nut that you prefer now once I get my blueberry tar top then I’m going to turn my.
Attention to my pumpkin pot and I’m going to top it with some cashew cream now if you’re allergic to nut you could use coconut creams or just go with the pumpkin pie without any type of a cream topping either way you won’t be disappointed all right so that’s it for the third and final day of my healthy vegan holiday cooking special I hope.
You’ve enjoyed it if you didn’t see day one of day two go back and watch D’s videos I made the main dishes and the sides and then of course today we did the dessert I hope a lot of you will make a lot of these recipes and if you do by all means write me and let me know how you enjoyed them all right I appreciate you joining me I’m going to.
Get started with my holiday eating a little bit early and then I’ll have plenty more again for Thanksgiving thank you for joining me happy holidays and as always thanks for watching all right if you’re new to my channel and you’re wondering how to find the recipes look below the video and tap on the word more and you’ll see the.
Beginning of the recipe tap on the word more a second time and you’ll see the full recipe and then you can begin to make your own thanks for watching
