Pumpkin Pie
Nice fall/Thanksgiving treat. Thanks to Denise Thomas for the recipe.
Ingredients
- 2 cups walnuts, unsoaked
- 10 dates, pitted
- cinamon, to taste
- 3 cups small pumpkin (don't use carving pumpkins), cubed
- 1 ripe avocado, peeled and seed removed
- 1 cup dates, pitted
- 1 tablespoon Psyllium powder
- 1 tablespoon pumpkin pie spice (cinnamon, cloves & nutmeg)
Preparation
- For crust, blend 10 dates, walnuts and cinamon in food processor and push into pie dish, refrigerate covered until serving time.
- For filling, blend remaining ingredients in food processor until smooth, refrigerate in covered bowl until serving time.
This pie is easier to transport in seperate containers and assemble them when you arrive if you are bringing it somewhere.
Comments
lauraj writes: (June 15, 2007)
I think butternut squash can also be used as a pumpkin substitute. My question is, if not the carving pumpkins, which kind are used/
kandace writes: (June 24, 2007)
Butternut squash sounds delicious. For pumpkins, I believe you can get baking pumpkins, which are more flavorful than those for carving.
hannahmarie writes: (October 27, 2007)
is the psyllium powder necessary?
peasandthankyou writes: (November 06, 2007)
psyllium powdrer is what gives the pie its gelatinous texture, but i know you can just make it into a pumpkin pudding and skip the psyllium, or you can use arrowroot to thicken the mixture, but it wont have that “gelled” traditional pumpkin pie texture
peasandthankyou writes: (November 06, 2007)
oh and you use Sugar Pumpkins, which are easy to find this time of year :)
leafekat writes: (November 22, 2007)
We went back and forth between your pie and Ray’s. We ended up making this one. We are having some of it right now for THX breakfast. It is great. The texture is perfect and you can actually taste real pumpkin. So fresh!!!
alive4sure writes: (November 23, 2007)
Kandace ~ does this pie slice nicely after putting the filling in right before serving? Just curious as I wonder if it might work if you put the filling in and then refrigerate it? I’ve made it for company tomorrow ~ a little late for Thanksgiving, but….. it sure tastes delicious. I changed it up abit because I didn’t have an avocado. Made a thick cashew cream and added 2 T coconut butter. WOW, it is delish!
Eden_Eve_Girl writes: (November 26, 2007)
Wow! I made this into 7 mini pies, and was it a project! My food processor was too large to blend the ingredients, my blender was too weak, so I finally had to process it in small amounts in my tiny food processor. I’m sort of disappointed that the filling turned out so green, but the pie is very good! I topped it with cashew cream :)
Eden_Eve_Girl writes: (November 26, 2007)
oh, and I omitted the psyllium, it was thick enough already
kandace writes: (December 05, 2007)
alive4sure: I just saw this note…how did it turn out? I’m curious!
artwings writes: (February 14, 2008)
what about chia seeds as a psyllium? that might work as a thickener too.
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