The Easiest Pumpkin Pie Ever

15 11 2011

It’s that time of year, pumpkin everywhere. I was at Sunterra Market in Calgary a few weeks ago and they had organic unsweetened pumpkin pie puree on sale. So of course, I stocked up. I have made pumpkin pie from scratch, and there is nothing like it. Well, having cans of pumpkin ready to go makes using this healthy ingredient (pumpkins are full of important vitamins) that much easier.

This pumpkin pie recipe comes from the same great gal who gave us Chia Seed Pudding, Kathy Patalsky from Healthy-Happy-Life blog. It is vegan and only has four ingredients, well five including the pie crust.

  • 1 can unsweetened Pumpkin puree
  • 1 cup Maple Syrup (not Aunt J’s)
  • 1 1/4 cups soaked Cashews (plan ahead you need at least 8 hours)
  • 2 tsp Pumpkin Spice

That’s my kind of recipe, especially when you are experimenting. There is nothing worse than trying a recipe with a bunch of ingredients and steps and it doesn’t turn out all that great. Blah. This pumpkin pie recipe delivers. I experimented with a rice flour pie crust because I am making this for a gathering of friends and one has celiac. I didn’t love the pie crust, but hey, it did the trick. I picked up the rice pie crust from Planet Organic and noticed they had whole wheat pie crusts as well, two in a pack, mmmm.

mmm, Pumpkin Pie filling

For the original recipe go here. My adjustments and notes:

  • I had more filling than the pie crust could hold – but the rice crust is a bit smaller. That didn’t matter, I ate it right out of the Vitamix!
  • I made my own pumpkin spice, see below. It gave me the opportunity to use the whole nutmeg I got in Mexico last year, fresh ginger and Mexican cinnamon.
  • Because the pie was a bit full, I had to bake it twice as long, 65 min. The crust was tough, but softened the next day. I will try not pre-baking it for 8 min next time. If I have a regular crust, I’ll try the pre-bake again.
  • We didn’t try it with coconut whip, but will next time. I looked up that whipping gadget she uses and it is TWICE as much on Amazon.ca than Amazon.com. Annoyed. Maybe The Bay will have it. I also so want a jar of vanilla bean specks, that’ll get me to the mall and Williams and Sonoma.

A very full pumpkin pie ready for the oven!

Pumpkin Spice:
  • 1 tsp ground Cinnamon
  • 1/2 tsp ground Nutmeg (fresh ground is so much better)
  • 1/4 tsp ground Cloves (use a mortar and pestle to easily ground the cloves)
  • 1/4 tsp fresh grated Ginger (invest in a fine grater for things like nutmeg and ginger)
TIP: I freeze my ginger whole, and grate as I need. Perfect way to always have it on hand. If you buy a fine hand grater, then it is a cinch to add in a zip.

Fresh Baked

Seriously, make this. It is guilt free, vegan, naturally sweetened and makes you happy.
Eat well, Be well,
Nat
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3 responses

16 11 2011
Lenore@Lather.Write.Repeat.

Mmmm…this looks delicious! Love getting your blog posts right in my email….just having a coffee and thinking about you….hope you’re well…would love to have a phone date sometime when you’re free?

XO
Lenore

25 11 2011
Heart Healthy Diet

These are impressive articles. Keep up the noble be successful.
Heart Healthy Recipes

23 12 2011
Ian

Cashews instead of eggs, I am going to try this. I wonder if the kids will dig it? I still have frozen pumpkin from the Halloween jack-o-lantern.

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