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Oct
21
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Pumpkin Cream Pie Filling or Pudding (Gluten-free + Vegan)

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I was more than excited when I found out that the theme for this month’s recipe redux had to do with pumpkin — seeing that I’ve been on sort of a pumpkin craze lately =)  I feel like a teensy bit of a failure though because the directions called for using fresh pumpkin in something other than the typical “pumpkin pie”… that makes 2 Fails… #1 I used canned pumpkin and #2 I used the pumpkin to make a pie spacer

In my defense I have a zillion cans of pumpkin in my pantry…

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…and I made a gluten-free, non-dairy, vegan pie — sweetened only with dates, which I think qualifies as out.of.the.ordinary.

What is the recipe redux?  The purpose of Recipe Redux is to take delicious recipes and make them healthier.  The theme for the month of October is “fresh from the pumpkin patch” — err “fresh canned pumpkin”.

 

 

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This recipe makes a small pie — I used a 4″ pie plate.

If you want to use a standard-sized pie plate, double the recipe for both the pie filling and the date crust.

 

 Pumpkin Cream Pie Filling (or Pudding)

1/3 cup peanut flour or coconut flour
3 dates, pitted
1/2 cup soft organic tofu
1/2 cup canned pumpkin
1 tsp. pumpkin pie spice
Stevia to taste (I used NuNaturals vanilla stevia, 7 drops)
Pinch salt (I used ~ 1/16 tsp.)

 Just blend everything together and try not to eat all the batter before you scoop it into the pie crust =)

 

Pumpkin Date Crust

5 medjool dates, pitted
1/4 cup almond meal
1 tbsp. canned pumpkin
1/2 tsp. pumpkin pie spice
3 tbsp. peanut or coconut flour
Pinch salt (I used ~ 1/16 tsp.)

Simply mash all ingredients together — I just used my hands.  Press the dough into a small pie plate.

I use the pumpkin pie spice from Trader Joe’s!

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I also bought the almond meal from Trader Joe’s…

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Have you ever cooked a pumpkin?

I haven’t… it’s just too easy to buy canned pumpkin (or maybe I’m just being lazy)!

Have a great weekend!

See you Monday for another fabulous giveaway =)

♥ Lisa

Subscribe to Healthful Sense, where healthy eating looks & tastes amazing!

Check out the other amazing recipe redux pumpkin creations below!!

 

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Tags: banana, dates, dessert, gluten-free, pie, pudding, pumpkin, recipe, Recipe Redux, tofu, vegan

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39 Comments on Pumpkin Cream Pie Filling or Pudding (Gluten-free + Vegan)

  1. spacer Regan @ The Professional Palate says:
    October 21, 2011 at 3:26 AM

    You are SO not a failure with this challenge… I would say this definitely qualifies as showing readers a new way with pumpkin other than the traditional pumpkin pie spacer

    Not to mention your blog could almost be considered a primer in some great things to do with pumpkin!!

    So glad to have you participating… and love the new pic.
    Regan @ The Professional Palate recently posted..fall favorite – classic caramel popcorn ballsspacer

    Reply
  2. spacer Lauren says:
    October 21, 2011 at 3:30 AM

    I have only cooked pumpkin seeds so I’m right there with you. I so a lot of squashes though. This looks really good.
    Lauren recently posted..A Second Slice of Pie (for Charity)spacer

    Reply
    • spacer Healthful Sense says:
      October 21, 2011 at 8:17 AM

      Yep… I’ve only cooked the pumpkin seeds too… I’m going to throw the pumpkin in the oven next time though cause it’s such a waste to toss it!! spacer

      Reply
  3. spacer Lisa says:
    October 21, 2011 at 4:04 AM

    This sounds awesome! I’m a fan of the healthify-ing of recipes! I’ve never cooked pumpkin…I just buy the canned organic version and figure it’s probably better than what I’d come up with (that’s not true—I just can’t be bothered to do that process!). Do you read Happy Yolks blog? She just posted a video recipe of pumpkin gnocchi, and it shows the pumpkin process…a little too much for me spacer
    Lisa recently posted..KISS my Brussels Sprouts (and Halloween Planning)spacer

    Reply
    • spacer Healthful Sense says:
      October 21, 2011 at 8:18 AM

      I’ll have to check that out! Thanks =)

      Reply
  4. spacer Brittany @ Itty Bits of Balance says:
    October 21, 2011 at 4:48 AM

    First of all, I have to say that I LOVE the new photo of you on your layout with the curly hair! You look gorgeous, and the curls look great on you spacer I wish that my hair was long enough to do the same.

    Second, THANK YOU for all of these pumpkin recipes! I’m about to go meander my way through each & every one of them spacer
    Brittany @ Itty Bits of Balance recently posted..Giveaway Winner & Intro to Kiwispacer

    Reply
    • spacer Healthful Sense says:
      October 21, 2011 at 8:22 AM

      Thanks Brittany =)

      Reply
  5. Recipe Redux Challenge: A Recipe for Ghoulishly-Good Stuffed Sugar Pumpkin | Meal Makeover Moms' Kitchen says:
    October 21, 2011 at 4:55 AM

    [...] Lisa – Healthful Sense Pumpkin Cream Pie Filling & Pudding [...]

    Reply
  6. spacer Fran@ Broken Cookies Don't Count says:
    October 21, 2011 at 5:00 AM

    This looks so good and easy! Thanks for the recipe, Lisa!
    Fran@ Broken Cookies Don’t Count recently posted..The Birthday Girls Go To Lunch!!spacer

    Reply
  7. spacer Tessa @ Amazing Asset says:
    October 21, 2011 at 5:14 AM

    Another great recipe spacer I really like the crust you put together… I have never thought of using dates! It makes it so much healthier plus tasty because I love dates.
    Thank you for this!
    Tessa @ Amazing Asset recently posted..Guest Post- Overcoming Your Fearsspacer

    Reply
    • spacer Healthful Sense says:
      October 21, 2011 at 8:24 AM

      It so easy and healthy! It’s like eating larabar crust spacer

      Reply
  8. spacer Heather (Where's the Beach) says:
    October 21, 2011 at 5:27 AM

    I’ve not cooked a whole pumpkin either, but really should b/c it’s so much cheaper (though I found 2 cans dented for 89 cents!). That pie looks incredible and thank you for sharing the other recipe links. Some of those sound amazing!
    Heather (Where’s the Beach) recently posted..Doubting Myself & Green Chile Soupspacer

    Reply
  9. spacer Laura @ Sprint 2 the Table says:
    October 21, 2011 at 6:19 AM

    It seems overwhelming, but the flavor of a whole pumpkin is worth the extra effort (not to mention cost savings!).

    I tried making a tofu-pumpkin mousse last year and botched the tofu. This make me want to try to turn it into cream again! Love the crust too – beautiful pie!
    Laura @ Sprint 2 the Table recently posted..Roasted Brussel Sprouts w/ Tahini Saucespacer

    Reply
  10. spacer Jen@FoodFamilyFitness says:
    October 21, 2011 at 7:28 AM

    Looks delicious! I need to get pumpkin pie spice on my next TJ’s trip!
    Jen@FoodFamilyFitness recently posted..I have issuesspacer

    Reply
  11. Recipe ReDux: Pumpkin Pancakes | Nutritioulicious says:
    October 21, 2011 at 8:17 AM

    [...] Lisa @ Healthful Sense Pumpkin Cream Pie Filling & Pudding [...]

    Reply
  12. Recipe ReDux: Pumpkin Pesto Bruschetta | The Spicy RD says:
    October 21, 2011 at 8:40 AM

    [...] and Meat Sauce Yuri – Chef Pandita    Pumpkin Apple Soup Lisa @ Healthful Sense    Pumpkin Cream Pie Filling & Pudding Jessica Fishman Levinson – Nutritioulicious    Recipe Redux: Pumpkin Pancakes Jane [...]

    Reply
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