Keto Vegan Pumpkin Pie, Pumpkin Cheesecake & More Recipes!

October 5, 2019 0 By William Morgan

(calm music)
– Hey, munchies, welcome if you’re new
and welcome back if you’re not.
I am so happy you’re here either way
and I think you will be too
because I have got a treat for you.
We are going all in on pumpkin season
but the treats I am sharing with you today
aren’t only pumpkin, they
are also low carb and vegan
meaning dairy-free, egg-free
and they’re also gluten-free.
Say what?
To be honest, I am really
excited to share this
because the recipes really
took some time to develop
and figure out.
It isn’t easy to do vegan
and keto but it can be done
and Thrive Market made
this video possible.
I have partnered with them
before and I am so grateful.
If you don’t know, Thrive
Market is an online marketplace
with a mission to make healthy living easy
and affordable for everyone
and they do an amazing job.
I got a ton of the products
I’m using today from them
and I’ve got a deal
where you can get an extra
25% off your purchase
and a 30 day free trial with
my link in the description.
I’ll tell ya more about it at the end.
Let’s start today off with a bang.
The most requested vegan
and keto recipe this season,
pumpkin pie.
Can it be done?
Now it can.
Let’s start with the crust.
First, I make a flax egg
by combining ground
flaxseed and some water
and let it sit for about
10 minutes until it’s goopy
then I get my food processor
and add almond flour
which is my first Thrive Market product.
It is only one ingredient as it should be
and honestly, it is less expensive
than at any of my local grocery stores.
I do find that Thrive Market prices
tend to be more affordable.
They intentionally offer
thousands of organic
and natural products at 25
to 50% below retail prices.
I also add coconut oil, that flax egg,
sweetener of choice which is optional.
Some people don’t like
to sweeten pie crusts.
I like just a small hint and salt
which should definitely not
be omitted for a pie crust.
I pulse that until the dough
sticks together when pressed
and I press it into a pie plate.
Feel free to crimp the edges if desired.
I do blind bake the crust so
I add some holes with a fork
and then I add parchment
and either dry rice or beans
since I don’t have pie weights.
Into the oven it goes
for just a few minutes
until it’s lightly cooked and golden.
Some people don’t prebake crusts
but I always do for custard pies
even though this isn’t
technically a custard pie
because it’s vegan so there are no eggs.
I find it still helps
the crust to crisp up
and not get soggy.
Once that’s out, I let it sit
for a good 20 to 30 minutes
or longer before adding the filling.
The filling is made in the
food processor or blender
which couldn’t be easier.
I have got pumpkin
puree from Thrive Market
as well as coconut cream
or full fat coconut milk,
sweetener of choice, pumpkin
pie spice, cinnamon, salt
and vanilla extract.
Now, usually a traditional
pumpkin pie has eggs
but this is vegan and it’s egg-free.
Most vegan pumpkin pies use cornstarch
but that is quite a stretch for keto.
Instead, I am using glucomannan.
It’s a dietary fiber made from
the root of the konjac plant
but it’s far less dense
in calories and carbs
than cornstarch and you
need much less of it.
Thrive Market actually had this
on their site in powder form
so I could easily get it too.
You can use cornstarch instead
but you’ll need over a quarter cup
instead of under two teaspoons.
The konjac in this recipe
only adds about five grams of carbs total
because we need so little
whereas using a quarter cup of cornstarch
adds 30 grams total.
Glucomannan or konjac is
also not a bad addition
because it’s shown to
help reduce cholesterol,
blood sugar levels and blood pressure.
Pretty neat.
Okay, once that is all blended,
I let it sit for about 10
minutes to thicken slightly
then we add it to the
cooled and blind baked crust
and tap to release any air bubbles.
Bake until it’s set and
slightly jiggly in the center.
It should not be poofy.
If the crust is browning too much,
you can cover it with foil
or a pie crust protector.
Cool it completely at room
temperature before refrigerating
and then let it sit overnight
if possible before eating it.
Wow, it literally tastes like pumpkin pie.
You would never know.
I looked up pumpkin pie
recipes that are keto and vegan
before developing this recipe
and I could not find one.
It is hard to do both.
Plus, pumpkin is hard for low
carb since it’s mostly carbs
but this is only four grams
of net carbs per slice
so it’s probably about as low
as you can go for pumpkin pie.
We all need a little pie this time of year
and I am so proud of it
and so excited to share it with you now.
I hope you can give it a try.
Feel free to whip up a
little coconut whipped cream
for the topping to kick it up a notch.
Okay, next up, probably the
second most requested keto
and vegan option, pumpkin cheesecake.
I am doing mini bites
because mini is adorable
and portion control and
overall just more fun to eat.
The crust starts in the food processor
with a mix of almonds and pumpkin seeds
which I got from Thrive Market.
I pulse those until they’re
ground into small pieces
and then add coconut
oil, sweetener and salt.
Blend until you get a sticky dough
and press it into your molds.
I only needed about one teaspoon
for these silicone molds
which I will link below.
They make for easy removal
but you could totally use
another mold too if you prefer.
The crusts go into the fridge
and I make the filling.
Now, let’s chat vegan cheesecake.
Well, cheesecake without
cream cheese is tough.
There are dairy-free cream cheese options
but many have more ingredients
than I really want in them.
A lot of vegan cheesecakes use cashews
but cashews are really
not very keto friendly
because they are one of the nuts
that’s actually highest in carbs.
So I thought why not macadamia nuts?
They are much lower in carbs
and one of the ultimate
keto nuts in my opinion.
I got raw macadamia
nuts from Thrive Market.
It’s awesome that they sold them raw
because it can be hard to find
and I soaked them overnight to soften.
The next day I drained them
and I add to a food processor
with pumpkin puree, coconut
butter, coconut oil,
sweetener to taste, lemon
juice, pumpkin pie spice,
cinnamon and salt.
Let her rip.
Go until it gets super smooth and creamy
and adjust the flavor, so
the sweetness, the salt
and the cinnamonyness, to your liking.
That mixture gets spooned
on top of the crust
and in my mold, a four
teaspoon cookie scoop
worked perfectly for these
then I just leveled them off
and I like to top them
with either a pecan half
or some pumpkin seeds for cuteness
and it’s off to the freezer to set.
(calm music)
Once frozen, we can pop
them out of the mold
and thaw before serving.
These taste like the holidays
and it is certainly a
deceiving cheesecake.
It’s got that salty sweet
bite with a hint of tang
and great textures,
the thicker crunchy crust with
the softer cheesyless filling
and these bites only have one
gram of net carbs per serving.
Okay, the last one I’ve got for you today
is a fun remake inspired
by the Starbucks drink,
the pumpkin spice cold brew.
Oh my gosh, if you haven’t
had it yet, it is time
but really it’s not time
because the time has come
for you to make it yourself
the vegan and keto friendly edition.
I first combine cold brew with water
because typically it’s a concentrate
and you have to dilute it.
I got this Califia cold
brew on Thrive Market
and I am a fan of that ingredients list.
I also got this Califia
Barista Blend on Thrive Market.
I’ve seen the regular version in the store
but I have not been able
to find it unsweetened.
Thank you, Thrive Market.
Seriously, whether you are vegan,
keto, paleo, gluten-free, raw, whatever,
you can shop by whatever
dietary preferences
and health values you want
on the Thrive Market website
and they make it so easy
to filter through it all.
So separate from the cold
brew, we make the foam.
I add that Califia Barista Blend
with a small bit of pumpkin
puree for pumpkin flavor
along with pumpkin pie spice, glucomannan
which is our magic thickener
yet again and a pinch of salt.
Feel free to add stevia drops
or a sweetener of choice
if you want this to be a sweet drink.
Use a frother or immersion blender
to get those ingredients frothed up.
Go for two to three minutes,
let it sit for a minute
and then go again and it will thicken
and hold its foamy form.
You can pour it right on top
of that cold brew and it stays.
It’s amazing, beautiful and tasty,
smooth, creamy and has
so much holiday flair.
You can use regular almond milk
but the Barista Blend specifically is made
to froth up and steam better
and that is my pumpkin
recipes for 2019 video
vegan, keto, egg-free,
dairy-free, gluten-free edition.
What am I gonna do next year to top that?
I hope you enjoyed it and I
hope you can take a few minutes
to browse Thrive Market’s offerings
because they have everything.
Food and snacks, yes but
also vitamins, supplements,
personal care products,
eco-friendly cleaning supplies,
nontoxic beauty products,
kitchen staples, home goods,
kids and baby goods, it goes on and on
and I highly recommend checking it out.
Use my link in the description
so that you can get an extra
25% off your first purchase
and a free 30 day trial.
So that’s 25% off the
already lowered prices.
Plus, when you become a member,
the company’s Thrive Gives initiative
also helps out low income
families, teachers and veterans
so that they can have
access to natural, organic
and non-GMO foods too.
If you’re already a member,
don’t forget to check
Thrive Market’s homepage
for today’s extra deal.
They have daily gifts and
discounts when you sign up.
How cool is that?
I appreciate you being here.
I will see you next week
for a brand new episode
and remember, it’s all a
matter of mind over munch.