1 c.
SmartBran™ cereal 1/2 c. whole wheat flour 1/2 c. raw, unsalted pumpkin seeds, plus 1 tbs. for garnish 3 tbs. light brown sugar 1/2 tsp. ground cinnamon 1/8 tsp. salt 1/4 c. vegetable oil, plus 1/2 tsp for greasing the pie pan 1 tsp. ground flax seeds 1 c. vanilla soy milk 3 tbs. corn starch 1 can (15 oz) solid-pack pumpkin 1/2 c. light brown sugar 1-1/2 tsp. ground cinnamon 3/4 tsp. ground ginger 1/4 tsp. ground nutmeg 1/2 tsp. salt
Set a rack in the middle of the oven and preheat the oven to 375°F. Generously oil the bottom and sides of a 9-inch pie plate. Set aside.
To prepare the crust, place the cereal, flour, 1/2 cup pumpkin seeds, brown sugar, cinnamon, and salt in the bowl of a food processor. Pulse to create a coarse meal. Add the oil and pulse until blended. Dribble on 2 tablespoons of hot water. Pulse a few times, or until the mixture clings when pressed to the sides of the bowl.
Press the dough onto the bottom and sides of the prepared pie plate. Bake for 10 minutes. Set on a rack to cool.
In a small bowl, stir the flax meal into 1-1/2 tablespoons warm water until blended.
Brush the flax mixture onto the bottom of the pie crust.
To prepare the filling: In a small bowl, blend the cornstarch into 3 tablespoons of the soy milk. In the bowl of a food processor, combine the remaining soy milk, cornstarch mixture, pumpkin, brown sugar, cinnamon, ginger, nutmeg, and salt. Process until very smooth.
Pour the mixture into the prepared crust and smooth off the top. Bake until the outside inch of the filling is set, 35 to 45 additional minutes. (It is fine if the center still jiggles; it will firm up when chilled.)
Set the pie on a rack. Distribute the remaining tablespoon of pumpkin seeds on top. Cool to room temperature, then refrigerate until thoroughly chilled, about 3 hours.
Yield: Serves 8 This recipe was created especially for Nature’s Path® by Lorna Sass, the award-winning cookbook author of Whole Grains, Every Day, Every Way.
At Nature’s Path we recommend you use organic ingredients whenever possible.
