Pumpkin pie — autumn - THANKSGIVING!
Getting rid of the sugar is easy too. If you have been in my classes or have my cookbook, The Barefoot Gardener in the Kitchen Cookbook, you can guess what I’m going to say. I replace the sugar, which is highly refined empty calories, with dates, which are a very nutritious whole fruit loaded with fiber, vitamins, minerals, and antioxidants.
You can replace sugar with dates in almost all sweet recipes, as you’ll see throughout my cookbook.
But what about the crust? How can we replace all that fat? We certainly don’t want to ruin an otherwise healthy pie with a big gob of refined, processed fat that will not only add a huge load of empty calories. It also contributes to inflammation throughout our body, including the lining of our blood vessels, which contributes to high cholesterol and heart disease. Yikes!
There is a magical solution to the crust problem, which I learned from someone else. Now you’ll know it too, and can pass it on to others!
The solution is to add 1/2 cup of whole grain flour to the filling mixture, and the flour will sink to the bottom and make it’s own thin crust! So you don’t even have to make a crust at all! Now that’s magical, if you ask me!
You can use a gluten-free flour, such as brown rice flour (you can make your own by grinding brown rice in your VitaMix if you have one.) Or use whole wheat flour or other whole grain flour. Just don’t use white flour, because it’s also highly refined and is mostly empty calories.
When you cut the pie, you’ll see that each slice comes out nicely because the flour bakes a thin, skin-like crust. Amazing!
With Thanksgiving just around the corner, it's great to know how to make a healthy, vegan pumpkin pie. Your body, and the chickens, will thank you! (And so will your dinner guests, because it tastes great!)
Follow the directions in the recipe below, and you’ll see how easy it is!
Vegan Pumpkin Pie
This amazing pie makes its own “crust” so you can avoid the highest fat part of any pie. Plus, it is so simple and delicious that you’ll want to enjoy it frequently, not just for the holidays.
You can use winter squash, sweet potatoes, or yams in place of the pumpkin. Do NOT substitute other egg substitutes, such as flax seeds. If you do, the pie will not thicken properly. (Guess how I know that!)
Dreamy Creamy Topping
This is perfect in place of whipped cream.
You can leave out the cashews and it still makes a great topping, with less fat. The nuts just make it taste richer.
Delisa is a plant-based nutrition and cooking instructor in Alaska. She believes that we are designed to be slim and healthy.