Praline Pumpkin Pie

Praline pumpkin pie

This is one of our family’s favorite holiday recipes. We eat it for Thanksgiving or Christmas—it’s really great for both! Our family does not use dairy or eggs, so you will see that reflected in this recipe. I am sure that you can substitute dairy for the milk, for example.

One other highlight is that it does not include much sugar, at all. The only sugar is in the pecan topping. The rest of the sweetener comes from dates.

Ingredients:
● 1 1/2 cup rich nondairy milk
● 1 cup pitted dates, or date pieces
● 2 1/2 tbsp cornstarch
● 3/4 tsp salt
● 3 tbsp flour
● 1 tsp vanilla
● 3 tbsp oil
● 1 3/4 cup cooked pumpkin
● 1/2 tsp cinnamon
● 1/2 tsp ginger
● 1/8 tsp nutmeg
● 2 tbsp Earth Balance margarine
● 1/3 cup brown sugar
● 3/4 cup chopped pecans
● 1 unbaked pie crust
Directions:
Put all ingredients except the last four ingredients into the blender and blend until the color is even. Put into an unbaked pie crust and bake at 350° for 45 minutes. During the last few minutes of baking time, melt margarine with brown sugar. Add pecans and spread over the top of the pie. Bake for another 15 minutes. Remove from oven. It generally needs to cool down and set up a bit.
Yum!

Praline pumpkin pie

This post is linked to the Healthy Eats and Sweets Carnival and Tempt My Tummy Tuesday.

Published in: on December 7, 2009 at 9:00 pm  Comments (4)  
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Happenings…

So, it’s been awhile since I’ve updated. I’ve been keeping super-busy. Here are a few of the fun things I’ve made this last weekend in the kitchen:

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The pictures above are my pancakes and also my cranberry-currant bread. I made the pancakes this afternoon because I needed to design a poster for a free pancake breakfast that our church group is going to have in a couple weeks. Rather than downloading an expensive stock photo, I decided to take the pictures myself. So that was a fun project this afternoon. 🙂

And below are some of my healthy cakes that I made this weekend:

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The cake pans are really neat. I bought the heart-shaped one in Germany a couple of years ago. It has a little indentation and you can pile cream or fruit in the middle. (Like I did above.) And the other cake pan is also from Germany. My mom got me that one. 

Here’s one of my recipes, for the circular shaped blueberry cake above.

Blueberry Cake

  • 1 1/2 cup white flour
  • 3/4 cup Florida crystals
  • 2 t. Rumford baking powder (Featherweight is good too – just non-aluminum)
  • 3/4 t. salt
  • 1 cup blueberries – I use Trader Joe’s wild frozen blueberries
  • 1/4 cup oil
  • 1 cup water
  • 1 t. vanilla
  • a few drops almond flavoring

Preheat the oven to 400° F and spray cake pan. (Makes one 10″ cake layer.) Mix together the flour, Florida Crystals, baking powder, and salt. Mix together the oil, water, vanilla, and almond flavor together. Add the blueberries to the dry ingredients and mix well. Mix in the wet ingredients and stir batter well. Pour into the cake pan. Bake at 400° for 5 minutes, then reduce heat to 350° and bake for 20-25 minutes. 

Frosting:

  • 1 package Mori Nu silken tofu
  • 1 package Mori Nu Mates Vanilla pudding mix
  • 1 package Tofutti cream cheese

Blend all together well. This makes a great frosting for the cake, or it is also really good in a graham cracker pie crust shell with pie fruit on top (like a cheesecake)!

Published in: on April 19, 2009 at 8:31 pm  Leave a Comment  
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