The excitement I feel when I bring a recipe idea to life will never get old. The idea of a Savory Pumpkin Pie that is vegan, gluten- and soy-free seemed too good to be true, but we got it to happen and it was SO GOOD.
Not only have Yvonne and I created a new favorite for our personal menus this Thanksgiving holiday, but this is a recipe we want you to try and enjoy with your family!
Being in the kitchen with a Chef was quite an experience. Yvonne supervised my duties and voiced tips and tricks I could use in the kitchen to improve my recipe qualities and presentations. I learned so much from her and I am grateful that we were able to spend this beautiful day in the kitchen together.
We used Yvonne‘s Vegan Quiche recipe from her My Eclectic Kitchen App (available for apple and android), but tweaked it to include pumpkin and seasonal herbs, including sage and thyme.We worked together on this dish and I am proud to say that the end result was beyond perfect. I think it was the love that we both put into it that brought it all together.
I have teamed up with vegan chef Yvonne Ardestani to bring to all of my readers 13 new recipe for a Vegan and Gluten-free Sweet Eceletic Thanksgiving Celebration! I’m crossing my fingers that a recipe of ours makes it to your list!
A big thank you goes Yvonne <3 If you want to learn more about Yvonne and where to find her, you can read my interview with her here.
Make sure you tag us on Instagram @sweetsimplevegan @yvonne_deliciously_vegan or tweet @sweetsimpleveg @yvonnemrod and hashtag #SweetEclecticThanksgiving if you recreate any of our recipes! We would love to see your photos and thanksgiving feasts!
- 1 cup garbanzo bean flour
- ½ tsp sea salt
- 1¼ cups lukewarm water
- 3 cups leeks (about 3-4 medium leeks), pale and green parts only, cleaned well and thinly sliced
- 2 cups, baked pumpkin, ¼ “x ½” pieces
- 1 tsp flat leaf Italian parsley, roughly chopped
- 3 Tbsp coconut oil, melted
- 2 Tbsp slivered or sliced almonds
- 1 cup oat flour*
- ½ cup almond flour
- ¼ tsp xanthan gum
- ¼ cup flat leaf Italian parsley, roughly chopped
- 1 Tbsp fresh thyme, roughly chopped
- ½ tsp sage, roughly chopped
- ⅛ tsp fine sea salt
- 2 pinches freshly ground black pepper
- ⅓ cup cold-pressed grapeseed or olive oil
- 3 Tbsp filtered water
- In a medium bowl, whisk together garbanzo bean flour, ½ tsp sea salt and 1¼ lukewarm water. Cover with a plate and set aside at room temperature for 2 hours.
- Preheat oven to 400 F and line a large baking sheet.
- Peel and deseed pumpkin. Cut into large squares.
- Bake for about 25 minutes, flippping halfway through.
- Remove from the oven and cut them into smaller pieces, ¼” thick and as wide as ½”.
- Allow it to cool, then sauté the pumpkin with 1 tsp coconut oil and a sprinkle of sea salt and freshly ground black pepper until the pumpkin pieces brown. Set aside.
- Turn down the oven to 350 degrees F and prepare the crust.
- Spray a 9 ½-inch tart pan with a removable bottom with non-stick cooking spray and place it in the center of a baking sheet.
- In a food processor, add all crust ingredients except for the oil and water. Pulse 3-4 times to combine. (If you don’t have a food processor, simply add to a bowl and mix very well)
- Add water and oil, then pulse until the dough comes together and forms a ball. Place the dough on the prepared tart pan and press the crust into the pan, making sure to push the crust into the grooves of the pan. Pat the dough until the crust is even. Bake for 12 minutes, remove the crust from the oven, then set it aside to cool. Raise the oven temperature to 500 degrees.
- In the same sauté pan, heat ¼ tsp coconut oil on medium heat, then sauté the leeks until translucent, about 7 minutes. .
- Very carefully (because they will be hot) line the leeks evenly on the base of the crust, then layer on the pumpkin and sprinkle with slivered or sliced almonds.
- With a large spoon, skim off and discard bubbles from the garbanzo mixture.
- Add 1 tsp parsley and 3 Tbsp of melted coconut oil to the garbanzo flour mixture. Whisk and pour the mixture onto the vegetables in the crust. Immerse the vegetables into the liquid so they don't burn in the oven, pressing down on the vegetables that stick out of the liquid. If they continue to peek out of the batter, that’s fine. You might not need all of the garbanzo mixture—you might have about 3Tbsp of the garbanzo mixture left.
- Carefully place the baking sheet into the preheated 500-degree F oven for 25-27 minutes.
- Cool for 15 minutes before removing the outer part of the tart pan. Slice and serve.