Recipe for Impossible Pumpkin Pie with Maple Walnut Whip Topping

Here is a recipe full of brain boosters and antioxidants for Thanksgiving... and no gluten, eggs, dairy or soy for those who are sensitive.  The sweet rice flour works every bit as well as wheat flour.  If you bake it yourself, please tell me how you and your family like the taste and texture and what you think might be improved, could you?  These recipes are works in progress,The banana, the pumpkin AND the flax seeds are all binders so that eggs are unnecessary in this custardy pie.  The recipe for Maple Walnut Whip Creme follows-- what would pumpkin pie be without the whip cream?  What in its traditional form is everything Dr. Nedley warns against (that is, cholesterol city: eggs, sugar and milk) is, in this form, just delicious brain food!

Units: US | Metric

1 1/2 C. Coconut Milk
1 T. Flaxseed Meal in 1/4 C. Coconut Milk
1 T. Arrowroot Starch
1 tsp.Vanilla
4 C. pureed or mashed cooked Pumpkin (reduced to 2 C. *see below)
1 very ripe Banana, peeled and broken up
1/2 C. Sweet Rice flour
2 tsp. Baking Powder
1/4 C. Stevia powder (or 3/4 C. Sugar)
1/4 tsp. Ginger powder
1 tsp. Cinnamon
1/2 tsp. Nutmeg
1/4 tsp. Ground Cloves
1/4 tsp. Celtic Sea Salt

Preheat oven to 350 F. Grease a 9-inch deep dish pie pan. This pie will rise significantly during cooking but fall later.

Measure out all ingredients in advance.  The Flour, Baking Powder, Spices and Salt can all be added to the same bowl after measuring.

*Put the mash pumpkin in a mesh collander or suspend over a tall canister in a juice/nut milk bag so that the water (lots of water) from the cooked pumpkin will drain out... you should be able to get about 2 C. of water from the original 4 C. mass of pumpkin, which leaves 2 C. of pumpkin flesh for the pie.

Put the Coconut Milk, Flaxseed/Coconut Milk gel, Starch and Vanilla in the blender or food processor and blend until smooth. Add the pumpkin and Banana and puree. Add the remaining ingredients and blend/process on high for 2 minutes, stopping to scrape the sides as needed to make sure everything is completely blended.

Pour/spoon into a pie pan and bake for about 60 minutes. The top and edges should be brown, but the edges should not be over-done. This is a custard-type pie so a toothpick will not really determine if it is done or not.

Remove from the oven and allow to cool on the counter. After cool, chill in the refrigerator (for best results).  Top with Maple-Walnut Whip Creme (to follow) before serving.


Place in your blender:
1 1/2 C. Walnuts, shelled
1 T. Chia Gel (1/4 C. Chia Seed in 1 Qt. Water, soaked for at least 20 minutes)
2 pitted Dates
1/4 C. Nut Milk (Walnut Milk is nice, but Almond Milk is great too)
2-3 T. Maple Syrup (to your taste)

Whirl up until light and fluffy (not until walnut butter though! lol) and put dollops on your impossible pumpkin pie.  This tasty fluffy topping puts all the commercial toppings to shame! (And it is chock full of Omega-3s)

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