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! 

PUMPKIN PORRIDGE

So why try pumpkin porridge? Because it's good for you! When I met my husband I was surprised to learn he was eating this for breakfast at least 5 days out of each week. Since he's slim & trim I decided he must be doing something right and joined him one morning. At first I had to notify my taste buds to adjust to the simplicity of the flavor, but then... I'm addicted!

Living in northern Utah during this time of year you crave hot/warm drinks & meals, pumpkin porridge fits the bill. Easy to make, low in calories & nourishing:

Dish out a serving of canned pumpkin (if you can, use freshly steamed pumpkin). I eat about a cup.

Pour in almond milk or any other plant-based milk. Just takes 1/2 cup to become creamy.

Drizzle in 1 heaping (or not) teaspoon of molasses (organic is always better). We use this sweetener for this meal because molasses is highly alkaline, which your body prefers.

Sprinkle in a dash of cinnamon (good for leveling out blood sugars).

Top with crushed nuts. (I've tried many, but crushed roasted peanuts has been one of my faves, as are walnuts & almonds too.)

Microwave for 1 minute, 35-40 seconds depending on how hot you like it.

Enjoy

Benefits:

1. A few years ago when I was working with dogs, I learned to serve them 1/2 portion of canned pumpkin and 1/2 portion of dog food to help dogs slim down. I filed this in my brain until recently.

2. If you are constipated, this food will regulate you. 

3. Since any orange food is filled with vitamin A & E, this squash actually helps your skin to rejuvenate.  

4. It's just plain yummy!

Special note: If you're not quite used to eating simple foods, this dish might take a bit to get used to - but oh the rewards!!!

Peace,

Marcy Hope Williams

   

SEEDS... the wonder of life!

My neighbor brought me over half of her home-grown banana squash - what a gift!

The seeds were plentiful - I pulled out about 100 from the caverns of this squash.  

Check this out though - I have never seen a seed like this one before. 

The other side looks identical with a slender beige middle on each. 

My daughter Eden had baked pumpkin bread the other day & saved me the seeds, again about 100 seeds from just one very small organic pumpkin. I give them a quick rinse to get most of the flesh off of the seed - they seem to dry better this way. 

Pumpkin seed on the left; banana squash on the right - awesome, right? 

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This is the cover of my new book - my project is posted on kickstarter so that I can raise funds to print this darling book. I have about 3 weeks left. Please share this link with others you may know who may be able to help me push on down the road.  

http://www.kickstarter.com/projects/marcyhopewilliams/ruby-rose-comes-to-town

Thanks!

Marcy Hope Williams