Today on #LunchBreakLIVE we are joining Samantha & Joshua Awesome in their kitchen to show off their gentle pumpkin pie, inspired by The Gentle Chef. Every year, this duo creates more than 80 pies for the INVeg: Inland Northwest Vegans Tofurkey Drive. This event provides vegan Thanksgiving feasts for local low income families in the Spokane, Washington region.
Wow Samantha and Josh make baking look easy! They put the ingredients for the filling into their powerful blender and voila it’s done. The best part is you can taste the filling because there are no eggs to give you salmonella poisoning! These pies look absolutely amazing and we are sure that every family receiving them will be incredibly thankful. It is important to remember others that may not be as fortunate as we are, all year round. We definitely appreciate Samantha and Josh’s sweet gesture of compassion. How are you celebrating the holidays this year? Leave a comment and let us know! Happy ThanksLIVING everyone!!!
You can learn more about the event at 5th Tofurkey Drive | Vegan Feasts for Low Income Community or INVEG.org/tofurkey
Report Edited by Ellen Dent.
They want to thank their sponsors of the event:
Field Roast, Animal Advocates of the Inland Northwest, WayFare, Huckleberry’s Natural Market, Rosauers Supermarkets, Trader Joe’s, Spokane Forklift & Construction Equipment Inc., Grocery Outlet, Allie’s Vegan Pizzeria & Cafe, and Blackbird Ranch- Wildlife Rehabilitation and Farm Sanctuary.
Recipe PDF: https://www.inveg.org/…/Josh-Gentle-Pum…
2 10-inch pie shells – Keebler is Vegan and available widely.
1.25 cups whole raw cashews (Opt. Macadamia Nuts)
2 cups plain non-dairy milk (Organic soy milk is preferred)
Optional – Replace 1:1 Milk with So Delicious Holiday Nog
2 cups light brown sugar 4 TBSP arrowroot powder (or potato/cornstarch)
1- 1 1/2 TBSP ground cinnamon (do it by taste)
1.5 tsp ground ginger
¾ tsp ground cloves ¾ tsp ground nutmeg
½ tsp allspice
1 tsp vanilla
½ tsp sea salt
30 oz. pumpkin puree
2 cans or one big one. (Opt. Sweet Potato)
1. Soak the cashews in water in the refrigerator for about 8 hours to soften and hydrate. To expedite the soaking process, pour boiling water over the cashews and let soak for 1 hour.
2. Preheat the oven to 425°F.
3. Drain the cashews and add them to a high-powered blender (Vitamix). Add the non-dairy milk and process for 2 full minutes. This makes the cashew cream, replacing dairy cream. For more richness, add more cashews. Sometimes I do as much as 1.5 cups for this recipe.
4. Add the remaining ingredients and process until completely smooth. The mixture will be quite thick, so occasionally stop to scrape down the sides of the blender with a spatula and stir the contents back down into the blades as necessary. Use a tamper tool if provided with your blender.
5. Spoon the mixture into the pie shell and smooth the surface with a spatula or large spoon. Don’t worry about a few swirl marks as they will minimize when the pie cools. Place the pie on the middle rack of the oven and bake for 15 minutes.
6. Reduce the heat to 350°F and continue to bake for an additional 55 to 60 minutes or until a toothpick inserted in the center of the pie comes out clean (do not exceed 60 minutes).
7. Note: The surface of the pie will appear dry after baking; this will resolve once cooled and chilled.
8. Remove the pie and cool completely on a wire rack (until the underside of the pie plate no longer feels warm). I normally place the pies in the cold garage or a fridge for a few hours to let cool and while releasing most of the excess moisture before putting the lid back on.
9. Top individual slices with a dollop of non-dairy whipped cream, if desired. Cocowhip by Sodelicious is available in most stores now and is dreamy
Recipe inspired by the amazing Gentle Chef, Skye Michael.
Learn more about The Gentle Chef at: TheGentleChef.com
Learn more about INVeg here: www.inveg.org