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!
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:
- 1 15-ounce can of pumpkin (unsweetened)
- 1 tablespoon pumpkin pie spice
- ½ teaspoon vanilla extract
- 1 cup unsweetened soy milk
- 10 large Medjool dates (about 1 packed cup)
- 1 cup frozen pineapple
- 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.
My goal is to provide inspiration for healthy, balanced living. I’d love to have you follow me on my social media accounts, too @carrieonliving: Facebook, Instagram, Pinterest, and Twitter.
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