Pumpkin Pie

From the Vitality Food Feature ‘VEGGIE THANKSGIVING‘.

Of course, a Thanksgiving dinner would not be complete without the traditional pumpkin pie. Here’s a recipe from A Diet for All Seasons that has less wheat than most pies, uses maple syrup as the sweetener, and is dairy-free.

Ingredients

  • Crust:
  • 2/3 cup rolled oats
  • 1/2 tsp salt
  • 1/3 cup ground almonds (use blender or food processor)
  • 2/3 cup whole wheat pastry flour (or substitute)
  • 3 Tbsp maple syrup
  • 1/2 tsp vanilla
  • 2-1/2 Tbsp water
  • Filling:
  • 2 cups pumpkin, puréed
  • 1-1/2 cups soymilk
  • 1/3 cup maple syrup
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp salt
  • 1/2 tsp allspice
  • 1/8 tsp clove powder
  • 3 Tbsp oat flour, toasted in dry pan

1) Crust: Mix dry ingredients in food processor. Mix wet ingredients in a bowl. Combine wet and dry ingredients and mix together well. Pat into oiled pie pan.

2) Preheat oven to 350 F. Mix all ingredients together well or blend in food processor. Spoon into pie crust, smooth, and bake for 40 minutes.

Write a Comment

view all comments