Refined Sugar-Free Pumpkin Pie with Gluten-Free Crust
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- Опубліковано 3 лип 2024
- Learn how to bake plant-based holiday desserts and pies from Jill McKeever.
Jill's ecookbooks are here:
JillMcKeever.com
Refined Sugar-Free Pumpkin Pie with Gluten-Free Crust created by Jill McKeever
(Sugar-free, Oil-free, Salt-Free, and Gluten-Free)
Makes (one 9-inch deep dish pie)
Gluten-Free Crust:
1 1/4 cup rolled oats
1/2 cup walnut pieces
1/2 cup date purée (8 pitted dates, soaked in 1/2 cup hot water then blended smooth)
Pie Filling:
1 cup can solid packed pumpkin
1 cup baked sweet potato
1 cup baked Japanese sweet potato
1/2 to 3/4 cup apple juice concentrate
1 teaspoon vanilla extract
1/2 teaspoon fresh minced ginger
1 1/2 teaspoons ground Vietnamese cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Preheat oven to 325ºF.
For the crust:
Use a food processor with an S-blade to cut rolled oats and walnuts into a medium coarse texture. Add date purée. Blend until ingredients come together as if they're trying to form a ball. Crust dough is ready if you can mold it into a ball. If the dough doesn't hold well, add 1/2 to 1 tablespoon water. Once the dough is workable, transfer to a pie plate. With wet hands, work the dough to form the crust. Don't try to make it perfect, that's boring. Have fun working the dough; set it aside.
In a blender, combine all the filling ingredients; blend on medium speed until smooth. You may need to stop the blender to scrape down the sides a few times. The mixture is on the thick side. Once smooth, taste for sweetness and spices. Caution: adding more apple juice concentrate thins the filling. If you get it too thin, you'll need to blend in a couple of tablespoons of cornstarch or powdered thickener for insurance.
Fill pie crust evenly; use an offset spatula to make a design or smooth top to the pie.
Bake for 30 minutes, until crust and filling look golden. Cool completely on a rack then refrigerate overnight before serving. The filling is creamier and thicker after a night in the fridge.
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Thank you for your support! - Навчання та стиль
I come back and watch these old videos for the fun and for the info. Thanks for all you did for me in the past. Thanks for who you are. Have a Happy Thanksgiving, a Merry Christmas, a Happy New Year, and a blessed day every day in between and beyond. You are not forgotten. You are loved.
Thank you, SuzyQ, for your years of support and encouragement. I think of you as an important person in my online family. I hope your weekend is full of relaxing moments. Happy Thanksgiving!
I love how much fun you have in your videos. That and the singing. It's so entertaining. :) Great recipe too!
I just LOVE this lil woman's wild and crazy kinda gal theme she has going on. Makes me laugh. You got good energy a flowing. Keep it up and ty for the laughs.
Thank you, Dusty! Happy Holidays!
Thanks so much for sharing just in time for our Canadian thanksgiving! What am I thankful this year? Jill’s awesome recipes! 👍🇨🇦🤗
🙌WootWoot🙌
I just had a foodgasm. Thanks Jill
happens2bvegan You’re welcome!
Oh my goodness - what a fantastic tip to run spatula between pie crust and pan
Hey Jill. My mom is coming over for Thanksgiving and I'm glad you have a video up like this! She is gf and we are all sensitive to dairy so we prefer dairy free recipes/products/food.
Well, I’m glad to be of help. Happy Thanksgiving!
Wow! This looks yummy!
This looks delicious!
Looks amazing 😋
OMG, this is a MUST try!
Love your sense of humor! 😄
Can’t wait to try it!
Amazing!!!
You are a wonderful breath of fresh air. Love your videos
Another great recipe! 🥧👩🍳🥳
You’re awesome!! Love your recipes!!❤️❤️❤️❤️
OMG.... Im gonna faint. Cant wait to make this! Thank you!
Gracias lo are hoy mismo
I am so making this recipe, this week... thank you😘
Yum. I was at no-frills the other day and I grabbed some of those Japanese sweet potatoes. It’s the first time I’ve ever seen them and they are delicious. Now I cannot wait to make this thank you Jill for sharing.
This could be breakfast!! Yum!
This is delicious!
I made this and it was delicious!!! Thank you so much for this wonderful recipe!
Looks good!
Thank you
Japanese sweet potato is SUPER SWEET. IM BUYING THIS AGAIN AND AGAIN AND AGAIN. Thank you.
OMG! I gonna make for family to see if any of them can tell the difference. I'm so excited!
As you know I love your videos. I love your tip about moving the edge away from the plate before cooking! I plan to make this soon.
Omgoodness my mouth is watering😍😍
It’s January 2020.....I’m making this ! This week! I love your channel. I found you last week and you are making focusing on Whole Foods so much easier! Thank You ❤️
Ahhhhhhh! It came out perfect! I cannot wait until tomorrow! Thank you sooo much and Happy Thanksgiving to you and your family! 💕🦃💕
You are one smart cookie! I love your videos, you brighten up my heart, such a beautiful sense of humor! You have such great recipe's love it! 👏👏👏
you and that pie look great
The 3 thumbs down better hope I don't HUNT THEM DOWNNNNN!........Seriously, if you're not into all this Jilliciousness, just move ON. We'll do JUST FINE without you. SO. THERE!!!!!!
Anyhoo, thanks for getting this yumminess uploaded in time for Canadian Thanksgiving. We truly appreciate it. *Snuggles to Sweetie Pie Poncho 😘😘😘
i loved your vibe :D
Thank you! Thank you! For ME!
Thank You for this Special Recipe!🎃
You’re welcome, Christina! I’m happy you’re happy and that it works for you and yours. Happy Holidays!
This recipe was so easy to follow- I will admit that I added a tablespoon of date sugar. Thank you so much for this wonderful recipe.
I love your personality
Thank you for sharing delicious 🤤 was looking pie 🥧 recipe.👍🏽👍🏽👍🏽👍🏽👍🏽👍🏽👍🏽
I am so happy I found you. Struggle with recipes for my daughter (gluten & dairy free - for health reasons), and also vegan by choice. And she doesn't use sugar either. I am going to make this for her ASAP :) Thank you. Happy Baking :)
Omg!! I have canned pumpkin that is going to be this pie!!!
you rock!!!!!!
Jill!!! Where have you gone?? Come back to UA-cam!!
Looks beautiful! :) I have never had pumpkin pie,
I am going to make this without the crust for an even lower fat dessert... thank you Jill, it sounds divine! I know I love chocolate sweet potato pudding, so know that this will be a perfect pumpkin pie fix for me :)
Girrrrlll you nailed this pie 🥧 I have this recipe now am interested to you
Me encanto todooooo el pros eso 😱
Nice!
Yeah Jill!!!!
YOU are a crazy lady and I LOVE IT! That intro.......LOL! For that matter......the WHOLE DANG VIDEO was a riot!
Got this beauty cooling Jill! You totally knocked it out of the park with this one, it's super delicious!!! I couldn't stop finger scrapping the vitamix.. amazing!!! Now I know what to take to potlucks this holiday season, we are going to do some converting with this recipe... THANK YOU, THANK YOU!! and yes I am definitely sharing the love
Oh yeah, Baby💕💕💕💕💕
I’m SO SO happy to read your take on this pie 🥧💕😃💕 Wait until tomorrow’s slice, the pie grows tastier.
I LOVE YOU... someone almost as "SILLY CRAZY" as me.. :)
I love your super cute haircut. This pie looks sooooooo good.
I am having Jill McKeever video withdrawals. I hope everything is aok Jill! Missing you :)
Oh I'm doing fine! Just took off to finish publishing the new ebook, Jill's Plant-Based Thanksgiving Dinner 2018. It's available now in my online bookshop simpledailyrecipes.com/bookshop and on Amazon Kindle (It's cheaper if you download it from my bookshop. Just saying.) :D
I'm so happy! NO STEVIA! Thank you, Thank you, Thank you!
@@yaroslavgolub9475 Sorry for taking so long to reply. Both my wife and I get sick when eating it. It has a chemical aftertaste. I've tried several kinds and have the same reaction.
@@rkbush27 kal stevia doesn’t have an after taste the green stevia is good also
HEB! Best grocery store in Texas!
Not gonna lie, I have satisfaction GALORE watching that piece of Jilliciousness disappear bite by bite. Mmmmm yeah baby!!! 😋😋😎
And safe enough to be a meal!
I love, everything, every single little thang about you & your recipes❣️❣️❣️❣️
And, I’d like to suggest that you explore the terms for different kinds of potatoes and yams…do not forget the yams, M’Luvey! What we often call sweet potatoes are misnamed yams. Yams are the moist, fibrous orange-meat roots. Sweet potatoes are dry like a regular white baker or new potatoes we might typically mash or fry. Of course all can be fried mashed and made into hash browns or potatoes pancakes by someone as fun & creative as you. In the end, it’s all semantics and I’d rather have your pie than ANY words in my mouth. 🥰💜🍠🧡💛🥔🤎
OK Jill, so I went to the grocery store for ingredients but forgot the apple juice concentrate. I do want to make it tomorrow so I think I’ll try it with apple sauce. I’ll let you know how it turns out. Thanks so much for your video/recipe!!!
YOu're so welcome, MaryAnne!
lol best intro ever 😂😂
Although the crust looks good, I would be happy with just the filling. I would make this in ramekins (no crust) and serve as "pudding". Talk about quick!! 👍🏻
I usually bake my crusts a little before adding filling. Is the crust on bottom soft ? have you tried it that way ? Would like a crunchy crust. ? Also is it really sweet? I enjoy a sweet pumpkin pie. Looks so great!
the queen of food porn 👏🏆👑
I am new suscribe thanks 🙏
I can’t find Japanese sweet potatoes here. Guess that gives me an exciting go to Whole Foods. LOL.
another question...how do you store the grated ginger?
wondering what I can replace the apple juice with? Maple syrup?
Jill can you leave out the walnuts or what could you replace them with. I can't eat nuts anymore. Can't wait to try!! Thank You!!
Jill, do you use 'Murasaki' sweet potatoes? Thanks!
Do you think that it would work to use two cups Japanese sweet potatos + one cup pumpkin instead of one cup garnet yams + one cup Japanese sweet potatoes + one cup pumpkin?
I say go for it and let me know how it works 💕😃💕
#foodporn
I have never seen that sweet potato in my asian store..I will ask them if they can get them..my regular grocery store never have them. How would I prepare the sweet potato filling if I cant get canned sweet potato?
Jill, love this recipe. Can I replace nuts with something for family members with allergy ?
Maybe chickpea (besan) flour?
My daughter can't have gluten or dairy and her absolute favorite is pumpkin pie. I only have a regular oven, what temp do I set, and how long time? Thank you very very much.
Donna Kelly i am getting ready ti make this in a regular oven myself. Other recipes I have read or watched were 350. I hope ours turn our great. Thanksgiving is tomorrow! The recipe looks great
I haven’t seen Vietnamese cinnamon. Dr Greger says use the Ceylon cinnamon to get the diabetic benefit from cinnamon. Do you know if that is similar in taste to the Vietnamese cinnamon? I couldn’t find it here so I ordered it from Amazon.
I don't know the differences nutritionally. I do know Vietnamese and Saigon cinnamon both have bolder cinnamon aromas compared to the common ground cinnamon. Check your regular grocery store or a nearby foodie mart. I can find ground Saigon Cinnamon at my regular grocery store. It's not new or a specialty item.
Jill....I am looking at this video on my phone...the recipe doesn't appear down at the bottom like you said. Please tell me the amounts of the filling ingredients please. Thanks!
Refined Sugar-Free Pumpkin Pie with Gluten-Free Crust created by Jill McKeever (Sugar-free, Oil-free, Salt-Free, and Gluten-Free)
Makes (one 9-inch deep dish pie)
Gluten-Free Crust:
1 1/4 cup rolled oats
1/2 cup walnut pieces
1/2 cup date purée (8 pitted dates, soaked in 1/2 cup hot water then blended smooth)
SOS-Free Filling:
1 cup can solid packed pumpkin
1 cup baked sweet potato
1 cup baked Japanese sweet potato
1/2 to 3/4 cup apple juice concentrate
1 teaspoon vanilla extract
1/2 teaspoon fresh minced ginger
1 1/2 teaspoons ground Vietnamese cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Preheat oven to 325ºF.
For the crust:
Use a food processor with an S-blade to cut rolled oats and walnuts into a medium coarse texture. Add date purée. Blend until ingredients come together as if they're trying to form a ball. Crust dough is ready if you can mold it into a ball. If the dough doesn't hold well, blend in 1/2 to 1 tablespoon water. Once the dough is workable, transfer to a pie plate. With wet hands, work the dough to form the crust. Don't try to make it perfect, that's boring. Have fun working the dough then set it aside.
In a blender, combine all the filling ingredients and blend on medium speed until smooth. You may need to stop the blender to scrape down the sides a few times. The mixture is on the thick side. Once smooth, taste for sweetness and spices. Caution: adding more apple juice concentrate thins the filling. If you get it too thin, you'll need to blend in a couple of tablespoons of cornstarch or powdered thickener for insurance.
Fill pie crust evenly; use an offset spatula to make a design or smooth top to the pie.
Bake in hot oven for 30 minutes, until crust and filling look golden. Cool completely on a rack then refrigerate overnight before serving. The filling is creamier and thicker after a night in the fridge.
Tell ALL your friends where you found this recipe. :D
Jill McKeever inspires her community with plant-based, oil-free, family-pleasing recipes to keep them on the healthy track along their wellness journey. Tune in every Friday & Saturday 9am central for her LIVE SHOW.
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I need to make this NOW! 🥧 What about vegan sugar free whipped cream to go on top? Do you have a recipe for that?🤔
No, I’m sorry I don’t. We’re not whipped cream on pumpkin kind of folks. We like our pie straight, no chaser. 😆
You could whip up the top part, solid coconut from a refrigerated can of full-fat coconut milk with honey or agave or maple syrup.
Try Aquafina which is chickpea liquid it works really well, there are recipes out there. very simple to make!!!
It’s aquababa not Aquafina
Is there a substitute for the walnuts? Son has severe tree nut allergy. Sorry if already answered.
Hey, if I dont have a Breville smart oven, can I bake it the same way in my regular oven or will it come out different?
C C Oh yeah! Bake it at the same temperature, same time in a conventional oven.
Looks sooo good. Got to find an Asian market for those sweet potatoes. I was imagining a Barry White song during the pie eating.
Your great. I bought several of your PDF cook books. Gonna come in handy for the holidays. TY again.
Hi Gill, I have a jar of raw cinnamon infused honey, could I use that instead of dates?
I think it would work to sweeten but may be too sugary on its own and make the crust stick to the pie plate. What do you have on hand that you could use as a binder for the oats along with that honey?
@@JillMcKeever I have bananas I was saving for GF banana bread? Don't think I have anything else. I don't bake much as I'm diabetic.
Can I sub cashews vs walnuts? And if I cant find the japanese sweet potato, can I just sub 1 can sweet potato ?
And I am gonna try this as a crustless pie!! Making this today! With the japanese sweet potato, too! Also gonna sub organic fresh apple juice, and will use ginger juice vs minced ginger. YUM!
Ok so how did Charlie and the teens like it Jill??
Honestly, their first few bites they were skeptical. By their second slice they warmed up. We’re finishing the second pie now and everyone is on board. Maggie is savoring the last slice as I type. Max has eaten the most! Maggie just told me that it can be OUR pumpkin pie.
Jill McKeever that’s exactly what I wanted to hear. I’m gonna make it as a trial those week and then definitely at Thanksgiving
Would this pie freeze well?
Good question. Honestly, I haven't tried freezing it. Being a starch-based filling, I can't imagine it retaining its creaminess after freezing.
Are you the only one planning to enjoy it? if so, try dividing the recipe then use a muffin pan or a small tart pan to bake mini-pies.
@@JillMcKeever good idea!!
I found it.
Led Zeppelin + a new recipe = Happy
Ha, my niece says instead of you playing music while you were eating the pie at the end you should’ve done an ASMR session.
That’s a great idea 💗 I have talked about doing those with my son. He’s a big of ASMR. 😃
Jill McKeever l would definitely watch that, I like a good ASMR.
Hashtag que the music. Oh yah.
Food porn!! Awesome!!
Love your personality. But Dang I dont have sweet potatoes or apple juice (from concentrate it has whatever ingredients and is not disclosed on label, just sayin)... and what's wrong with salt?
Thanks! Back when I created this recipe, I was catering to folks looking for Salt-Oil-Sugar-Free recipes.
There's nothing wrong with salt for folks not needing to monitor their intake of sodium.
Where is the written recipe?
See where it says “Show more” under the video? Click there and the area will drop down and reveal all the information.
I like yur pie crust 🛢🪔free is better I try to maintain no oil and sugar free vegan life
You never told people to take the pits out of the dates
Ä
Has anyone actually made this?
See am no oil and sugar free vegan and salt free thanks