Pumpkin Pie Naturally Sweetened
Pumpkin Pie Naturally Sweetened
I hope you are all enjoying this time of year and having fun wherever you are and whatever you may be doing, chilling out or working… I am doing a bit of both.
I love to make lots of desserts and treats for my family and friends at this time of year. Here is another of my favourite delicious and easy to make desserts to enjoy over the holidays. Choose from a raw or cooked crust.
In this pumpkin pie today I used the baked crust as Bill is not fond of raw bases. However, both are equally delicious and easy to make.
Baked Crust Instructions
1 ¾ cup spelt or whole wheat pastry flour
1/8 teaspoon sea salt
2 tbsp. ground flaxseeds
1/3 cup light vegetable oil, I use Clearspring safflower oil
1/3 cup Clearspring rice malt syrup or maple syrup
¼ cup apple juice
This is a super recipe for a baked crust; preheat oven to 175/350deg. Mix dry ingredients together in a bowl and wet ingredients together in a separate bowl. Now stir the wet ingredients into the dry. Knead the dough and allow to sit for 10 minutes. Roll out Transfer to a push up cake or pastry tin and bake for 20 minutes then set aside.
Raw Crust Instructions
2 cups organic walnuts (pulverized)
10 mejdool pitted dates (soaked overnight) and drained
½ cup ground flax seeds
Pinch sea salt
For the RAW CRUST. Pulverize the walnuts in the food processor and add the ground flax seeds and sea salt; with the motor running, add the soaked dates one at a time until the mixture forms a ball on one side of the processor.
Oil slightly the bottom and edges of a spring form pan with the coconut oil, this will help prevent sticking. Press the mixture from the food processor evenly across the bottom of the pan to form a crust, then place in the freezer.
For the Filling
4 cups of freshly baked mashed pumpkin (or canned organic if your prefer)
2 cans of Clearspring organic coconut milk (chill overnight in the fridge)
½ cup Clearspring rice malt syrup
½ cup of organic maple syrup
½ tsp. vanilla extract
½ tsp grated ginger juice,
¼ tsp. nutmeg
1/2 tbsp. ground cinnamon
Pinch of ground cloves
To make the pumpkin puree from scratch, place the whole pumpkin, stem intact on a wire mesh and bake at 175/350 degrees until soft. This will take approximately 45 minutes (or less if you have a convection oven). Place some foil on the base of the oven to catch any juice that spills out of the pumpkin. (Less cleaning up). When pumpkin is soft remove from the oven. Remove the skin and scoop out the seeds. Place the cooked pumpkin mash in your blender and using the plunger, purée until smooth. Pour the blended pumpkin mash puree into a bowl to cool.
Remove the coconut milk from the fridge, open and pour out the milky liquid then scoop out the firm cream and add to the blender. Add all the other ingredients and blend until smooth. Remove pie crust from the freezer (if raw was your choice) or if baked crust follow the same instructions. Pour filling on top of your crust and place in the freezer for a minimum of 3 hours. Remove at least two hours before serving. You can store in the fridge for up to 4 or 5 days. Serve as is or with one of my vanilla or cashew cream recipes.
In good health