Fall means it’s time to eat pumpkin pie! This lactose-free and egg-free recipe is delicious, nutritious, light, and very easy to prepare! Think outside ‘the box’ this holiday season and try this Deluxe Pumpkin Pie recipe!
For an exquisite salty version of this pie, remove sugar from the ingredients, add salt, pepper, and chopped basil to the filling, and top with lactose-free veggie cheese, tomato slices, and paprika!
Pumpkins are a great source of fiber, antioxidants, and vitamins. Before the discovery of corn, pumpkins were a staple in the American Indian diet. This vegetable, which is a type of squash, helped sustain them through long winters. In the 16th century, European colonizers noticed the pumpkins being grown by the Indian tribes and shortly after, pumpkin became a staple in their diets as well. Later on, Columbus carried some pumpkin seeds back to Europe, where the vegetable soon became very popular.
Note: When choosing your pumpkin, look for deep orange color and hollow sound. Thump your pumpkin to check if it is ripe!
- CRUST: 1 cup of white flour, 3/4 cup of wheat flour, 1/4 cup of oats, 1/4 cup of brown sugar, 1 tablespoon of baking powder, 2 tablespoons of oil, a pinch of salt, 1 cup of non-dairy milk (almond, soy, coconut or rice).
- FILLING: 1 baked medium pumpkin, 1 package of organic non-GMO tofu (12 to 14 oz), 1/2 cup of brown sugar, 1 teaspoon of vanilla extract, 1 teaspoon of cinnamon. Optional: a pinch of nutmeg.
- TOPPING MIX: 1/2 cup of crushed mixed nuts, 2 tablespoons of brown sugar, and 1 tablespoon of oil. Optional: dark chocolate chunks.
Preheat the oven to 375° Fahrenheit. Wash and quarter the pumpkin, remove the seeds with a spoon, and bake for 30 to 40 minutes, or until pumpkin is fully cooked.
In a large bowl, mix all the crust ingredients. Start adding the milk while kneading the dough until you reach a dry, smooth, and manageable consistency. Cover and let rest in the fridge or a cool place.
Once your pumpkin is fully cooked, remove from the oven and use a spoon to scoop the flesh from the pumpkin rind. In a large bowl, mix the pumpkin flesh, tofu, sugar, cinnamon and vanilla extract, then use a food processor or potato masher to puree all the ingredients together.
Place the dough in a oiled round baking pan (9.5in/24cm or similar) and use your fingers to flatten and spread the dough until it covers the bottom and the sides of the pan (as shown in the picture). Add the filling and top with the topping mix. Place the pie in the oven and bake for about 30 minutes, or until the crust is lightly brown.
Enjoy with coffee or tea!
Pumpkin seeds are a great source f zinc. If you would like to find out how to prepare roasted pumpkin seeds, visit GSU’s Pumpkin Soup recipe page!