SmartBran™ Pumpkin Pie
Preparing a vegan Thanksgiving? This dairy- and egg-free pumpkin pie is the ideal way to end the meal.
Serves 8
At Nature’s Path we recommend you use organic ingredients whenever possible.
This recipe was created especially for Nature’s Path® by Lorna Sass, the award-winning cookbook author of Whole Grains, Every Day, Every Way and Whole Grains for Busy People.
Ingredients:
- For the Crust:
- 1 cup SmartBran™ cereal
- 1/2 cup Whole Wheat Flour
- 1/2 cup Pumpkin Seeds, raw, unsalted , plus 1 tbsp. for garnish
- 3 tbsp. Light Brown Sugar, packed
- 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
- For the Filling:
- 3 tbsp. Corn Starch
- 1 cup Vanilla Soy Milk
- 1 can Solid-Pack Pumpkin (15 oz.)
- 1/2 cup Light Brown Sugar, packed
- 1-1/2 tsp. Ground Cinnamon
- 3/4 tsp. Ground Ginger
- 1/4 tsp. Ground Nutmeg
- 1/2 tsp. Salt
Directions:
- Set a rack in the middle of oven and preheat oven to 375F. Generously oil bottom and sides of a 9-inch pie plate. Set aside.
- To prepare crust, place cereal, flour, 1/2 c. pumpkin seeds, brown sugar, cinnamon, and salt in bowl of a food processor. Pulse to create a coarse meal. Add oil and pulse until blended. Dribble on 2 tablespoons of hot water. Pulse a few times, or until mixture clings when pressed to sides of bowl.
- Press dough onto the bottom and sides of prepared pie plate. Bake for 10 minutes. Set on a rack to cool.
- In a small bowl, stir flax meal into 1-1/2 tablespoons warm water until blended.
- Brush flax mixture onto the bottom of pie crust.
- To prepare filling: In a small bowl, blend cornstarch into 3 tablespoons soy milk. In bowl of a food processor, combine remaining soy milk, cornstarch mixture, pumpkin, brown sugar, cinnamon, ginger, nutmeg, and salt. Process until very smooth.
- Pour mixture into prepared crust and smooth off top. Bake until outside inch of filling is set, 35 to 45 additional minutes. (It is fine if center still jiggles; it will firm up when chilled.)
- Set pie on a cooking rack. Distribute remaining tablespoon of pumpkin seeds on top. Cool to room temperature, then refrigerate until thoroughly chilled, about 3 hours.
