STOVE-TOP VEGAN PUMPKIN PIE FILLING

After selecting & combining 4 recipes, plus adding a bit of my ingenuity I 'accidentally' came up with my perfect vegan pumpkin pie filling. Since my husband does not tolerate wheat gluten & I never really cared for pie crusts, I decided to forgo the pie & create a nice holiday pumpkin pudding.

I thought it would be simple - I'd just follow my chocolate pudding recipe making a few substitutions. But low & behold, an hour after I refrigerated my 'pudding' I discovered a consistency of pumpkin pie filling: firm & slice-able. I'm guessing that cornstarch becomes activated either by cooking over the stove or in the oven. So - for Christmas, it's back to pumpkin pie.

You can use any type of crust you'd like. I haven't decided if I'm going to opt for a gluten-free crust or combine nuts & dates to form the crust. I'll let you know later.

Here's my vegan pumpkin pie filling recipe:

Tip: Use exact amounts.

2 c canned pureed pumpkin (or freshly steamed pureed pumpkin) 

1 c soy creamer

1 T molasses

1 level T orange marmalade

1/2 c fructose

1/4 c cornstarch

1 t ground cinnamon

1/2 t salt

1/2 t ground ginger

1/4 t ground nutmeg (can be freshly grated)

1/8 t clove

Whisk together 1st 4 wet ingredients in cooking pan that you will be using later (no heat).

Whisk together remaining 7 dry ingredients in separate bowl.

Add dry ingredients to wet ingredients using whisk.

Turn on stove to a medium-high heat.

Bring to boil whisking almost continuously.

Reduce to medium heat to continue medium boil for additional 6 minutes or until ingredients have thickened.
Tip: Cooking too little the filling won't set; cooking too long the filling will be rubbery.

Pour in cooled prepared pie crust.

Refrigerate for at least 4 hours or overnight.

Slice & serve each slice topped with a dollop of soy whipped cream & a sprinkle of ground filbert nuts. I'll be sure to add a finished pic after the holidays. :)

 Whisk dry & wet ingredients in separate bowls.

Here's a pic of what I thought I was making... pumpkin pudding!

By the way, my husband just informed me that I should enter my recipe in the county fair next year! 

What a compliment!

Wouldn't that be a fun surprise when I enter my gluten-free, no bake, vegan pumpkin pie recipe! 

La Nay Ferme & Organic Fresh Food

Daniel, a graphic designer & business marketing guru, (also someone I consider to be my friend) introduced me to the work of his brother, Clinton Felsted. La Nay Ferme is Clinton's creation. La Nay Ferme is an organic farm in Provo Utah with a goal of providing local organic produce to the surrounding communities as well as teaching those interested in organic farming.   

 http://www.lanayferme.com/home.html

Here's one of the images from their sites.

To be uplifted & thoroughly inspired, check out the 2 following links to learn about their farms & produce in general.

http://www.youtube.com/watch?v=VB_Gkf5LS0c

&

http://www.youtube.com/watch?v=A_d_BlilHcM

Below are a couple of dinner meals created in our kitchen. 

These are very simple to create. The yams were placed in the microwave for 10 minutes in a 1/2 - an inch of water. The veggie burger patty took 1 minute & 30 seconds in the microwave - so even when you're exhausted & still feeling you'd like to eat, you can enjoy a well-balanced meal within about 10 minutes time. 

Most of the products eaten in our home are the freshest that we can get & organic as much as possible. 

Cheers!
Marcy Hope Williams

PS You can read more about my writing at story-express.com.