Tuesday, November 23, 2010

The Impossible Pumpkin Pie

The Impossible Pumpkin Pie
 No pie tin = saute pan. Ooohhh college...

We're talkin gluten-free, soy-free, and vegan. Take that in. It's happening. And oh so delicious.

Pie Crust
1 c walnuts (any nut would work)
1/2 c spelt flour (or white or whole grain... do what you do)
1 T maple syrup (or brown shuga)
1/8 t cinnamon, 1/8 t nutmeg OR 1/8 t cardamom
1/2 t ground ginger
Dash of salt

Freeze nuts overnight. (I skipped this step for the most part. Whoops?)
Preheat oven to 400F
Pulse nuts in food processor until meal forms.
Add other ingredients into food processor and mix until dough forms.
Bake in 9" pan for 8-10 minutes, until dry and golden.
Let cool and prepare filling.

Okay so it may not hold it's shape that well...

Pie Filling
Based off of Lexie's Kitchen recipe.
1.25 c + 2 T water
2 T Kuzu flakes (or agar agar powder)
1.25 c pureed pumpkin
3/4 c maple syrup
3/4 c unsweetened applesauce
3/4 c walnuts
2.5 t cinnamon
1/4 t nutmeg
1/8 t ground cloves
2 T arrowroot (or corn starch or tapioca flour)
1 T vanilla
1/2 t salt

Dissolve Kuzu in 2 T water.
Bring water to a boil and add dissolved Kuzu.
Reduce heat and simmer until clear and gelatinous, stirring constantly (unfortunately this takes a bit of time).
Blend all ingredients in a food processor until smooth.
Pour into baked crust (above).
Refrigerator for 2-4 hours, until chilled through.
Serve and enjoy, hopefully as much as I am!

1 comment:

  1. Very clever recipe. I have Agar agar and have never used it. Now I have a reason to. Alton Brown made a pumpkin pie baked in the actual pumpkin. He put all the ingredients in the pumpkin and blended it with a stick blender. he carefully cut of the top of the pumpkin and replaced it for a top while baking. There was a method of adding the ingredients in stages then blending and baking.