I was really happy how this turned out! I misplaced this recipe and that is why it has taken me so long to post this! I found it just in time to make it for thanksgiving:) School has been so busy and we are nearing the end of the first trimester-YAY! I have learned so much about chinese medicine,acupuncture and chinese and japanese massage in the past few months. I’m going to be treating patients in the student clinic in less than a year! So exciting and a little scary! Here’s the recipe:
Pumpkin pie
1 (29 oz) can pumpkin or fresh cooked equivalent
1/4 cup honey
1/4 cup coconut milk
3-4 tablespoons agar agar powder
3 teaspoon cinnamon
2 teaspoons nutmeg
1 teaspoon allspice
pinch of sea salt
Crust:
3 cups ground walnuts
1/2 cup tapioca flour
1/4 cup smart balance butter(or coconut oil)
1/4 cup honey
pinch of sea salt
*Mix the filling ingredients together and cook on the stove on medium for about 15 minutes while stirring to help the agar powder dissolve.
*Mix together the walnut crust ingredients (if using smart balance it needs to melted first).
* Press the crust into a greased pie pan.
* Pour the filling into the crust and place in oven at 350F for about 30 minutes or until the filling begins to firms and starts to crack.
* I topped it with chopped pecans or walnuts and raisins. Also some vegan whip cream would be perfect on this as well!
* I like to let it cool and place it in the refrigerator for a while so it can completely set. Enjoy!
Apples And Ginger 