Homemade Pumpkin Custard Pie with Fat-free Pie Crust
This very tasty pumpkin custard pie recipe is a healthy combination from Dr. Neal Barnard's "Food for Life" cake recipe and Mary McDougall's fat-free pie crust.
It is a vegan homemade pumpkin pie that not only tastes delicious, but is also heart healthy and entirely cholesterol free.
The beta-carotene in pumpkin is a great antioxidant to fight the free radicals that can stimulate cancer growth. Vitamin A in pumpkin also ensures proper immune functions. Now that's another reason to have a second helping!
Great for: heart healthy, low cholesterol, healthy dessert, low calorie, vegan
Nutrients: beta-carotene, potassium, fiber, vitamins B6, C, E, thiamin, niacin, riboflavin, folate, iron, magnesium, phosphorus, copper, manganese
Ingredients for pie:
- 1 1/2 cups organic soymilk
- 4 tablespoons cornstarch
- 1 1/2 cups cooked organic pumpkin
- 1/2 cup organic raw sugar
- 1/2 teaspoon unprocessed sea salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 9-inch prebaked fat-free pie crust (see below)
Ingredients for pie crust:
- 1 cup grape-nuts cereal
- 1/4 cup natural apple juice concentrate
Directions for fat-free pie crust:
Preheat the oven to 350 degrees F. Mix the grape-nuts and apple juice concentrate. Pat into a 9-inch pie pan. Bake for 10 minutes, then cool before filling.
Directions for pumpkin custard pie:
- Preheat the oven to 350 degrees F.
- In a large bowl, whisk together the soymilk and cornstarch until smooth, then blend in the pumpkin, sugar, salt, cinnamon, ginger, and cloves.
- Pour into the pie shell and bake for 45 minutes, or until it is firm. Cool it before cutting.
Go back to top of Pumpkin Custard Pie page or take a look at our Almond Carob Pudding.