busternero.blogg.se - Minimalist baker pumpkin pie

#Minimalist baker pumpkin pie full
#Minimalist baker pumpkin pie free

Allow to warm about 15 minutes before rolling onto floured surface.Ģ cups pure pumpkin puree (NOT pumpkin pie filling)ġ cup full fat coconut milk (full fat is needed to stiffen the custard, light coconut milk will not work as well.

Flatten into a disk, wrap in plastic wrap and refrigerate for at least 30 minutes or up to 24 hours. Transfer dough to lightly floured surface and gently knead until it forms a ball. Add cold water in small increments until dough starts to stick together – be careful to not over mix! Pour 1 tsp vinegar over the top and immediately add 1/3 cup cold water, and blend.

Add to mixer and pulse until you get a mixture of coarse crumbs. Note: I use a food processor for this recipe but can also be mixed by hand or pastry blender.īlend flour, sugar, and salt in food processor.Ĭut cold dairy-free butter or margarine into large squares.

#Minimalist baker pumpkin pie free

Pumpkin Purée: You can use any pumpkin purée in this recipe, canned or fresh.Īlmond Butter: The flavor of almond butter complements this smoothie perfectly! But feel free to substitute any other nut butter of your choice.2 1/2 cups all purpose gluten free flour blend (proper level measure)ġ scant tablespoon organic cane white sugar (if using regular white sugar, use about 1/2 Tbsp)ġ cup very cold dairy free butter or oil based margarine (my preference)

If you’re using coconut milk then a low fat/light version tends to work better otherwise the smoothie can be too thick. Pumpkin Pie Spice: If you don’t have a store-bought pumpkin pie spice blend then you can make up your own using our homemade pumpkin pie spice recipe.Īlmond Milk: We used almond milk in this smoothie but any non-dairy milk will work fine. Frozen bananas just add the most wonderful texture and base to a smoothie. That way you are always set for any smoothie craving that comes your way.Īnd if you’re not a huge banana fan, never fear! You really can’t taste the banana flavor once it’s blended with other flavors.

Top with vegan whipped cream and a sprinkle of pumpkin pie spice.įrozen banana: I recommend you always have some frozen bananas on hand, that way you can make all sorts of awesome smoothies. Whenever you have ripe bananas on hand, peel them, break them into quarters and freeze them in a freezer bag.

Add all ingredients to the blender jug.

This is a summary of the process to go along with the process photos. You will find full instructions and measurements in the recipe card at the bottom of the post. If you love smoothies then also check out our awesome kale smoothie (that seriously tastes like a milkshake) and carrot cake smoothie! And if you love pumpkin drinks then our pumpkin spice latte is right up your street. It takes 5 minutes to prepare and gets its wonderful flavor from pumpkin, pumpkin pie spice, maple syrup and almond milk. This smoothie is velvety smooth, ice-cold and refreshing and combines the best fall flavors in a glass. You get the taste and the enjoyment without even having to switch your oven on. Perfect for when you want pumpkin pie without turning your oven on!įancy a slice of pumpkin pie but not in the mood for baking? This pumpkin pie smoothie is for you. Get the best fall flavors in this pumpkin pie smoothie.