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Jane Quincannon's Scrumptious Vegan Pumpkin Pie

Jane Quincannon is a Licensed Nutritionist who has been a teacher of macrobiotics and natural health for the past twenty-eight years. Jane and her husband, Lino Stanchich, live in Asheville, NC where they conduct seminars and classes. They travel the United States and Europe teaching macrobiotics and natural health. A producer of educational videos and a Kripalu Certified Yoga Instructor, Jane has produced two macrobiotic cooking videos entitled, “Macrobiotic Cooking for the Whole Family” and “Cooking Terrific Tofu Turkey.” She is author of Healthy Holiday Cooking: Delicious Macrobiotic Recipes for Autumn and Winter Celebrations.

Scrumptious Vegan Pumpkin Pie

by Jane Quincannon Stanchich

What would Thanksgiving or any special autumn or winter meal be without a sweet and slightly spicy pumpkin pie? My recipe is all organic and contains no refined sugar, dairy, or eggs. You and your health will be thankful for that. Use your favorite whole grain non-gluten prepared crust or my easy, scrumptious oat nut crust. You can garnish this creamy classic pie with delicious roasted pecans. Great with Soy Cappuccino Grain Beverage. Both are in my Healthy Holiday Cookbook. Enjoy!

Oat Nut Crust
cup whole almonds, rinse
    and drain
cup walnuts, rinse and drain
1 cup rolled oats
3 Tbl. corn oil, unrefined
1 Tbl. apple juice
1/8 tsp. sea salt
3 Tbl. maple syrup or agave
 Preheat Oven to 350 degrees.
 Prepare Crust
1. Place nuts on a baking sheet and toast for 10 minutes. Stir. Toast 2 more minutes.
2. Remove, cool, and place in food processor with oats. Pulse to grind into a coarse meal.
3. Add the oil, juice, salt, and sweetener. Process quickly until just mixed.
4. Press this mixture into an oiled 9” pie pan, covering the bottom and coming up the sides about 1-1/2 inches. Bake for 10 minutes at 350 degrees.
5. Remove and cool in pie pan as you finish preparing the filling.
Pumpkin Pie Filling
2 tablespoons kuzu
   or arrowroot powder
cup apple juice
⅓ cup maple syrup or agave nectar
2  cups pureed pumpkin (may use canned organic)
1 cup soft water-packed tofu
1 teaspoon cinnamon
2 teaspoons vanilla
teaspoon powdered cloves
1  pinch of sea salt
  cup toasted pecan halves or
pieces for garnish
1. Pre-heat oven to 350 degrees.
2. Dissolve kuzu or arrowroot powder with 1/4 cup of the apple juice in a small bowl.
3. Blend all ingredients in a food processor until smooth.
4. Pour filling into a prepared pie shell and bake for 45 minutes or until center is firm.
5. Let completely cool before serving. Garnish with toasted pecan halves.

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