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.

● 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
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.

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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