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This recipe is vegan and soy-free, so it is a great alternative for those who cannot tolerate these foods.

The recipe can be halved and used as a spread for the Pumpkin Oat Loaf I published on September 14.  This was my original intent when I created this recipe.  The result was so rich that I knew it would work perfectly as the filling for a pumpkin pie.

Vegan, Soy-free, Pumpkin Pie Filling

2 cups pecans

2 cups pumpkin purée (either homemade or canned)

2 tblsp lemon juice

2 tblsp white miso

1/3 cup agave syrup (maple syrup is also ok)

¾ tsp vanilla

1 ½ tsp ground ginger

1 ½ tsp ground cinnamon

¾ tsp ground cloves

¾ tsp ground nutmeg

Place pecans in a food processor and combine until a butter is formed.  This will take about 5 – 7 minutes.

Add the remainder of the ingredients to the food processor, and combine.  Spoon mixture into your favourite pie crust, top with coconut or soy whipped cream, and enjoy.

This recipe can be halved and served as a dip as well.

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