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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!

    Print This!    

Pumpkin Pie Filling

6 servings

Ingredients:

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

Directions:

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 !

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