No better way to celebrate the holiday season, than with this creamy and delicious Pumpkin Pie made with Anita’s Coconut Yogurt and ALOHA’s Plant-Based Protein Powder. Completely gluten and dairy free so all your family and friends can enjoy!
Add the pumpkin, coconut milk, coconut yogurt, coconut sugar, arrowroot powder, maple syrup, vanilla extract, spices, and sea salt to a large bowl. Mix well.
Combine flour and salt in a separate mixing bowl. Mix the shortening into the flour mixture with a pastry cutter. Add applesauce, water and vinegar and mix with a spoon until combined. Roll out dough between two pieces of parchment.
Remove the top layer of parchment, place the pan upside down in the center of the dough and then carefully flip the pan over holding on to the dough. Remove the remaining layer of parchment paper and gently press the dough into the pan, repairing any cracks as necessary.
Trim excess dough from around the pan and shape the edges as desired. Using a fork, poke holes in the bottom of the crust.
Pour the pumpkin mixture into the uncooked pie crust. Use a spatula to spread the pumpkin evenly.
Bake for 60 minutes. When you remove it from the oven, the edges might be slightly cracked and the middle will still look wobbly.
Let cool, and then chill in the fridge for a minimum of 4 hours or overnight until set. Once ready, cut up a slice and add another dollop of Anita’s coconut yogurt!
AliceinWondrland is a wellness blogger in San Francisco, CA. By sharing her own holistic living Wondrland, Alice encourages you to be your best self ever and lead your own WELL way of living because “healthy” looks different for everyone. ✨🌿