Pumpkin Pie Filling & Vegan Delish App Award Finalist!
Posted Nov 19 2012 10:05am
Good morning! I hope you had a nice weekend. Mine was busy with schoolwork because my group project is due today, but it was rainy here in California which made being inside more tolerable.
I got some good kitchen time in on Saturday as I had a hankering for an early Thanksgiving pumpkin pie. I had really hoped to give you a killer pie recipe here today, but I cannot tell a lie, this one is not quite ready. The filling was delicious, but the crust is still a work in progress. I tried to get all crazy and add beans to the crust mixture:
Note to self: some recipes are not made better with beans.
It looked like it might work:
I liked the other ingredients I used for the crust including oats, date sugar, cinnamon, almond butter, raisins and flax meal, but I think the beans made it too heavy and not sweet enough, so I will leave them out next time.
The filling was a-ma-zing though! Here’s what the pie looked before I baked it:
Here’s the pie when it was done:
The filling ingredients were simply canned pumpkin, pumpkin pie spice, vanilla extract, unsweetened soy milk, dates and frozen pineapple. So simple and sweet!
Pumpkin Pie Filling
1 15-ounce can of pumpkin (unsweetened)
1 tablespoon pumpkin pie spice
1/2 teaspoon vanilla extract
1 cup unsweetened soy milk
10 large Medjool dates (about 1 packed cup)
1 cup frozen pineapple
Combine ingredients in a high-speed blender and process until smooth. Bake in your favorite pie crust for 45 minutes at 375 degrees. Alternatively, bake in oven-safe ramekins with no crust for a pumpkin pudding.
Honestly, there is no reason why pumpkin pies need sugar, milk, eggs or whatever else usually goes into them. This vegan, health-promoting filling was the bomb:
Today is the first day of Dr. Fuhrman’s Holiday Challenge so I likely won’t make this recipe again this year because I’m staying away from dried fruit for the next 6 weeks, but I’m glad I have the filling down. As I mentioned in the recipe instructions, if you wanted to make this without a crust, just bake the filling in ramekins for a delicious pumpkin pie pudding.
So this morning when I turned on my computer, I got the good news that Vegan Delish , my healthy food app, made the finals for in the Health Food category!!! The winners will be announced on December 6th; Vegan Delish is the only vegan app that made the finals in any of the categories. I’m so excited…yay for vegans!
I randomly selected the 10 winners of the free download of Vegan Delish on Saturday. They were: Ali, Aria, Jeanne, Cheryl, Deb, Nancy, Alexandra, Constance, Robyn and Erika. Congrats, ladies, and please check your e-mail for the free code.
Have a fantastic Monday; I’ll be back here on Wednesday with another new post. If you want to see more pictures and random ramblings by me about such as how my cat caught a mouse this weekend, don’t forget to follow me on Facebook , Twitter or Instagram !