Delicious Guilt-Free Pumpkin Pie w/ Oat Pie Crust
This rich and creamy pie is perfect for a happy and healthy holiday dinner. Pumpkins and related squashes are good sources of beta-carotene, alpha-carotene, lutein and zeaxanthin, antioxidants belonging to a group of pigments called carotenoids.
OAT PIE CRUST
1 cup quick oats (not instant)
1/4 cup ground almonds
1 tablespoon whole wheat flour (optional)
2 tablespoons olive oil
2 tablespoons water
1 1/2 cups pumpkin puree (see note)
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
1 1/3 cups raw cashews
3/4 cup vanilla soy milk
2/3 cup dates
Preheat oven to 350 degrees.
Pie Crust: Mix oats, almonds, flour, and date sugar. 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. Prebake the crust for 5 minutes.
Pie Filling: In a blender, combine the pumpkin and date sugar. Add raisins, spices, arrowroot powder, and tofu. Blend until smooth. Pour mixture into prebaked pie shell. Cover with aluminum foil and bake for 60 minutes. Uncover and continue baking until lightly browned, about 10-15 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.
Note: Use fresh pumpkin puree or pumpkin puree packed in BPA-free tetrapak cartons.
For fresh pumpkin puree,select "pie" or "sugar" pumpkins if possible, they are sweeter and less grainy than Jack-o-Lantern types. Cut top from pumpkin and scrape out stringy membranes and seeds. Cut pumpkin into large pieces and place in a roasting pan. Pour 1/2 cup water into the bottom of the pan and cover with foil. Bake 45 to 60 minutes or until pumpkin is soft and easily pierced with a fork. Let cool and then scrape the soft pulp from the skin into a food processor or high-powered blender. Pulse until evenly pureed.
Leftover pumpkin puree may be frozen in an airtight container for up to 12 months.
Calories 365; Protein 11 g; Carbohydrates 46 g; Total Fat 17.9 g; Saturated Fat 2.8 g; Cholesterol 0 mg; Sodium 21 mg; Fiber 4.2 g; Beta-Carotene 676 ug; Vitamin C 2 mg; Calcium 173 mg; Iron 6.8 mg; Folate 24 ug; Magnesium 105 mg; Zinc 1.9 mg; Selenium 10.1 ug