Thankfully Eating to Live
Tomorrow is a big day. Usually an incredible spread of food. Turkey, gravy, biscuits, potatoes, stuffing, pies. Luckily, I am having a Thanksgiving meal with another fellow nutritarian friend (Kate) who will be bringing some healthy options to the table. I will EAT TO LIVE!
Serves 8
I will be baking a Guilt-Free Pumpkin Pie with an Oat Crust as prescribed by Dr. Fuhrman.
Serves 8
Preparation Time: 10 minutes
OAT PIE CRUST
1 cup quick oats (not instant)
1/4 cup ground almonds
1 tablespoon whole wheat pastry flour (optional)
2 tablespoons olive oil
2 tablespoons water
PIE FILLING
1 15-ounce can of pumpkin
1/2 cup date sugar*
1/2 cup raisins
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 1/2 tablespoons arrowroot powder
1 10-ounce pkg soft tofu
CASHEW CREAM
1 1/3 cups raw cashews
3/4 cup vanilla soy milk
2/3 cup dates
INSTRUCTIONS:
Preheat oven to 425 degrees.
Pie Crust: Mix oats, almonds and flour. Blend oil and water together with a wire whisk. Add to dry ingredients and mix until it holds together. You may need to add a little more water. Spray 9-inch pie dish lightly with cooking spray and press the crust to thinly cover the bottom and sides of the pie dish.
Pie Filling: In a blender combine the pumpkin and date sugar.* Add raisins, spices, arrowroot powder, and tofu. (Some like more spices; individual preference.) Blend until smooth. Pour mixture into pie shell and bake for 15 minutes then lower heat to 350 degrees. Cover crust with strips of aluminum foil to prevent burning, and bake for an additional 60 minutes.
While pie is in the oven make the Cashew Cream. Blend all ingredients together in a Vita-Mix or other powerful blender.
Serve slightly warm or cold with a dollop of Cashew Cream.
Note: The pie filling will firm up as it cools.
Pie Crust: Mix oats, almonds and flour. Blend oil and water together with a wire whisk. Add to dry ingredients and mix until it holds together. You may need to add a little more water. Spray 9-inch pie dish lightly with cooking spray and press the crust to thinly cover the bottom and sides of the pie dish.
Pie Filling: In a blender combine the pumpkin and date sugar.* Add raisins, spices, arrowroot powder, and tofu. (Some like more spices; individual preference.) Blend until smooth. Pour mixture into pie shell and bake for 15 minutes then lower heat to 350 degrees. Cover crust with strips of aluminum foil to prevent burning, and bake for an additional 60 minutes.
While pie is in the oven make the Cashew Cream. Blend all ingredients together in a Vita-Mix or other powerful blender.
Serve slightly warm or cold with a dollop of Cashew Cream.
Note: The pie filling will firm up as it cools.
* A member commented that she used dates in the pie filling instead of date sugar and liked it better. She baked the pie for 75 minutes at 350 degrees; 15 of those minutes with the crust uncovered, and 60 minutes with the crust covered. (Tip: Cover crust by using a square of aluminum foil with a large hole cut out in the middle, leaving most of the pie uncovered.) According to her, the texture and appearance came out great!
Happy Thanksgiving and hope you have a wonderful nutritarian holiday!
ReplyDeleteThat pumpkin pie is one of my favorites, I sometimes have a hard time with the top of the crust burning though but it still turns out awesome!