Guiding you to complete health and happiness for body and soul!
2 to 3 cups pureed pumpkin, carrots, or yams
1/2 cup almond milk (soy or coconut milk)
1/2 cup Sucanat (or 1 cup dates softened in 1/4 cup boiling water or 1/2 cup maple syrup)
1/3 cup cornstarch
1 tsp cardamom (or cinnamon)
1/4 tsp allspice
Pastry (Gluten free pastry)
Blend all until very smooth and place into an unbaked crust. Bake at 350°F for 60 to 70 minutes. Serve with Whipped Topping.
Preparation time: 15 minutes
Cooking time: 60 to 70 minutes
Ready in: about 90 minutes
Nutrition (per serving – WITHOUT crust, but includes whipped topping): 333.7 calories; 15.6g total fat; 0mg cholesterol; 135.1mg sodium; 326.5mg potassium; 44.4g carbs; 6.1g fiber; 11.8g sugar; 6.7g protein.
Tips ‘n’ Techniques
Store-bought canned pumpkin is about 2 cups, and home canned pumpkin in a quart jar is just over 3 cups. Both work fine in this recipe.
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