Pumpkin Pie

So one day whilst creating a vegetable purée for my baby, I made an amazing discovery that has allowed me to make an awesome dessert! In seeking to add plant based protein and maintain a soy free tree and nut free dish, I added quinoa to the blender with steamed butternut squash. Result? Creamy, thick, vegetable meal for my little tot. And with this awesome quinoa trick, I present to you an awesome pumpkin pie recipe that is egg free, and diary free! This pumpkin pie recipe was actually the dessert of choice for his first birthday! As you can see in the pictures below, we think he enjoyed it!




Yield: Makes 1 large pie or 2 small pies



2 tsp cinnamon
1 tsp ginger
1 tsp salt
1 cup sugar
1 can coconut milk
1 1/2 cups quinoa
1 32 oz can pure pumpkin purée

Blend first six ingredients in a blender until the quinoa is completely broken down. Add the pumpkin, and blend until mixed in well. Pour into 2 prepared pie crusts and bake at 400 degrees for 20 minutes, then lower temperature to 350 degrees for 15 minutes. If your preferred way to enjoy pumpkin pie is cold, then wait for it to cool, or make it a day ahead of when you need it. Our family enjoys pumpkin pie with coconut ice cream!






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