Vegan Pumpkin Pie
This delicious vegan pumpkin pie contains no sugar; it is sweetened
only with dates. It has a great oat-pecan crust that is easy to
make if you have a food processor. When Shelley, our yoga instructor,
took her first bite of this pie, she nearly swooned. She proclaimed
that it was the best pumpkin pie she had ever tasted. We have to agree
Vegan Pumpkin Pie
Here is our sugar free pumpkin pie. It is so nutritious, you could even eat it for breakfast.
5 oz dates, pitted and quartered
11 oz soy milk
2 1/2 oz old fashioned rolled oats
2 1/2 oz pecans
2 1/2 oz dates, pitted and quartered
1 1/2 oz cornstarch
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp salt
1/8 tsp ground cloves
15 oz pumpkin puree, fresh or canned
Preheat oven to 350 degrees F. Lightly oil an 8 or 9 inch pie plate.
In a blender, put 5 oz pitted dates and the soy milk. Set aside for dates to soften.
a food processor, put rolled oats, pecans, and 2 1/2 oz pitted dates.
Process until mixture starts to stick together. It should still be
somewhat flaky. Press firmly into bottom and part way up the sides of
the pie plate.
In a large straight-sided bowl, weigh cornstarch.
Remove from scale and add cinnamon, ginger, salt, and cloves. Stir
together with a whisk. Add pumpkin to bowl.
Blend dates and soy
milk until smooth. Add to pumpkin-spice mixture and beat well with a
whisk to combine all ingredients. Pour the filling into the crust
and spread it out smoothly. Bake for 45 minutes.
Comments: When we have time, we cook
a fresh pumpkin for this recipe. Our favorite is the kabocha pumpkin.
When we can't find a kabocha, we use a sweet mama winter squash. Don't
use a jack-o-lantern type pumpkin. They are not sweet enough.
the pumpkin/squash whole, in the oven or microwave. Cool in the fridge
until you can handle it, then scrape the flesh off the skin and puree
in the food processor. We freeze extra fresh pumpkin puree in 15 oz
portions for the next time we want to make a pumpkin recipe.
Yield = 36 oz 1 serving = 4 1/2 oz Calorie density = 50 calories/oz
per serving: 225 Fat: 8 g
(29%) Protein: 4.7 g CHO: 37.9
All of our recipes
are written by weight. If you don't know how to measure food with a
kitchen scale, please read
these instructions before you start to measure any