Holidays are the perfect time to indulge and it’s important to not feel deprived over the holidays because eating is definitely part of the fun. But keep in mind that it’s easy to get carried away and end up eating non-stop from Thanksgiving through to the new year, so do your best to stay on track and enjoy indulging in moderation (see the previous post on cutting back on sugar). Ideally, I’d like to keep on pace with having one sugary indulgence a week (in the case of Thanksgiving and Christmas this will be “one day” of indulgence) but I’m aware that at this time of year I’m not going to be as strict with myself and if I choose to have leftovers the following day so be it! But I know that I’ll feel healthier and better about myself if I treat my body well.
I wanted to share my mom’s fantastic pumpkin pie recipe. I’ve offered substitutions to make it dairy free or completely vegan. The delicious gluten free vegan pie crust recipe is printed courtesy of Margaret and James’ from their fantastic cookbook, The Naked Foods Cookbook. This is my favorite cookbook! If you are interested in learning more about nutrition, Margaret is a fantastic resource. Her website is www.eatnakednow.com
The Naked Foods Cookbook Vegan Piecrust
Makes 1 piecrust
1 cup sorghum flour
1/2 cup brown rice flour
1/2 cup almond meal
1/2 teaspoon sea salt
1/4 cup plus 1-2 tablespoons unrefined coconut oil
1/4 cup coconut sugar
1 teaspoon vanilla extract
Preheat oven to 350 degrees.
Combine sorghum flour, rice flour, almond meal, and sea salt in a medium mixing bowl, using a whisk or fork to mix well.
In a separate small bowl, combine 1/4 cup of the coconut oil with the coconut sugar using a spatula, mixing it until it is a past-like consistency. The coconut oil doesn’t need to be melted, but ideally will be a little soft at room temperature). Add vanilla and 3 tablespoons filtered water, and continue mixing until well combined.
Add the oil mixture to the flour mixture, and mix well with the flexible spatula. If you like, you can use your hands. Mix until it is a moist ball of dough.
Use the remaining coconut oil to grease your pie plate. Using your fingers, press the dough into the pie plate, until it’s approximately 1/8 inch thick. Using a fork, prick some holds int he bottom of the crust, so that there’s a escape route for air as the crust bakes (otherwise the crust will puff up and crack). Bake for 12 to 15 minutes, until it has just started to brown on the edges and is firm to the touch.
Let cool for 7 to 10 minute before adding filling.
Mom’s Pumpkin Pie Filling
3/4 cup brown sugar (I use coconut sugar)
1 1/2 teaspoons spices (mostly cinnamon/ginger but also allspice, nutmeg, mace and cloves)
2 cups (16 oz can) PURE pumpkin*
1/2 cup evaporated milk OR coconut milk (for non dairy)
2 eggs OR 2 tablespoons flax meal mixed with 6 tablespoons water (for vegan)
* Please, please get the pure pumpkin not the ready-made pie filling. The pure pumpkin is what really makes this recipe shine