{"id":4652,"date":"2013-12-15T09:25:39","date_gmt":"2013-12-15T15:25:39","guid":{"rendered":"http:\/\/benpollock.com\/brick\/?p=4652"},"modified":"2020-12-06T19:20:59","modified_gmt":"2020-12-07T01:20:59","slug":"pumpkin-pie-plus","status":"publish","type":"post","link":"https:\/\/benpollock.com\/brick\/2013\/12\/pumpkin-pie-plus\/","title":{"rendered":"Pumpkin Pie Plus"},"content":{"rendered":"<p>This dessert is one of those <a title=\"How valid is the Raw Material diet?\" href=\"http:\/\/pcrm.org\/health\/diets\/ffl\/newsletter\/raw-material\" target=\"_blank\" rel=\"noopener noreferrer\">raw foodie<\/a> dishes, but the original recipe allowed as how it could be baked. That should comfort one&#8217;s more conventional dining guests. I&#8217;ve fiddled but only a little with how it&#8217;s put together.<\/p>\n<p>This pie has no gluten and no dairy with low added sugar and no added oil outside of greasing the pie plate. Speaking of fat, making the crust from chopped nuts, with dried fruit as the binder, adds a satisfying richness.<\/p>\n<p>Some folks at the table may be concerned that the pie is a deeper orange than conventional recipes. That&#8217;s from the dates. Baking doesn&#8217;t darken the color.<\/p>\n<h2>Crust<\/h2>\n<ul>\n<li>1 cup raw cashews<\/li>\n<li>1 cup raw almonds<\/li>\n<li>1\/4 teaspoon salt<\/li>\n<li>1 cups dates<\/li>\n<li>1\/4 cup raisins<\/li>\n<li>2-4 Tablespoons maple syrup<\/li>\n<li><!--more-->Vegan shortening<\/li>\n<\/ul>\n<h2>Filling<\/h2>\n<ul>\n<li>1 cup dates, pitted<\/li>\n<li>2 15 oz. cans plain pumpkin<\/li>\n<li>1\/4 cup brown sugar, packed<\/li>\n<li>1\/4 teaspoon salt<\/li>\n<li>2-4 Tablespoons pumpkin pie spice (see Notes)<\/li>\n<li>1-2 Tablespoons cornstarch, optional<\/li>\n<\/ul>\n<p>A food processor is needed or else a sturdy blender. Preheat oven at 350 degrees. Grease pie plate with vegan shortening.<\/p>\n<p>Using regular chopping blade, process almonds, cashews and salt into a rough flour, under 2 minutes. Add 1 cup dates and raisins and chop 1 minute. Add 2 Tablespoons maple syrup and process until mixture sticks together. Up to 2 more Tablespoons syrup may be needed.<\/p>\n<p>Press crust mixture into pie plate with fingers, with an even bottom then all the way up the sides to the rim, because there&#8217;s a lot of filling. It should be about 1\/4-inch thick throughout. The crust can be made in advance and refrigerated, covered. Bring to room temperature for ease of pressing out the crust.<\/p>\n<p>For filling, process its cup of dates into fine bits then add all the other ingredients (crumble up the brown sugar first), but not the cornstarch (see note about spice). Cooking does not thicken the filling so if pumpkin from the can is too watery, mix in optional cornstarch to create thick pudding consistency.<\/p>\n<p>Spoon and smooth filling into crust to a rounded, not flat, top. There still might be too much filling, so reserve the extra for other uses.<\/p>\n<p>Bake pie for 20 minutes. Serve warm or room temperature.<\/p>\n<h2>Notes<\/h2>\n<ul>\n<li>The tinned pumpkin is pure pumpkin, no other ingredients. Do not use &#8220;pumpkin pie filling.&#8221;<\/li>\n<li>Agave or corn syrup can be substituted for the maple in the crust, but the flavor will be muted. Maple syrup originally was in the filling, but it sometimes made it too wet &#8212; different brands of pumpkin puree have varying moisture content.<\/li>\n<li>The pie can be served raw; neither the crust nor the filling <em>need<\/em> cooking.<\/li>\n<li>If using homemade or very fresh premade pumpkin pie spice blend, use 2 Tablespoons. Otherwise use 3 or 4 Tablespoons. Check intensity by tasting the filling once added in.<\/li>\n<li>Carla Hall&#8217;s Homemade <a title=\"Carla Hall's Homemade Pumpkin Pie Spice\" href=\"http:\/\/abc.go.com\/shows\/the-chew\/recipes\/homemade-pumpkin-pie-spice-carla-hall\" target=\"_blank\" rel=\"noopener noreferrer\">Pumpkin Pie Spice blend<\/a> (this recipe is at several Web sites but uncredited): 2 Tablespoons ground cinnamon, 1 Tablespoon ground ginger, 2 teaspoons ground nutmeg, 1\/2 teaspoon ground allspice and 1\/2 teaspoon ground cloves. Combine. If any of these are whole, then grind everything together to combine. Makes about 1\/4 cup.<\/li>\n<li>If there&#8217;s too much filling, use the extra as in smoothies, pancakes or muffins, or add to hot porridge such as oatmeal.<\/li>\n<\/ul>\n<p><small>Adapted from the recipe of Heather Artripe, community outreach coordinator of <a title=\"Ozark Natural Foods\" href=\"http:\/\/www.ozarknaturalfoods.com\" target=\"_blank\" rel=\"noopener noreferrer\">Ozark Natural Foods<\/a>, Fayetteville, Arkansas. <\/small><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This dessert is one of those raw foodie dishes, but the original recipe allowed as how it could be baked. That should comfort one&#8217;s more conventional dining guests. I&#8217;ve fiddled but only a little with how it&#8217;s put together. This pie has no gluten and no dairy with low added sugar and no added oil [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[54,56],"tags":[],"class_list":["post-4652","post","type-post","status-publish","format-standard","hentry","category-bake","category-holiday-cuisine"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":4010,"url":"https:\/\/benpollock.com\/brick\/2012\/12\/pizza-sans-sauce\/","url_meta":{"origin":4652,"position":0},"title":"Pizza Sans Sauce","author":"Ben S. Pollock","date":"December 11, 2012","format":false,"excerpt":"The problem with home baked pizzas is crispiness, because who has a oven that goes to 700 degrees? I've figured out a solution: Make the tomato sauce on the pizza while it's baking. (If you are fine with thick crusts or pan pizzas, best if you move along now, as\u2026","rel":"","context":"In &quot;Bake&quot;","block_context":{"text":"Bake","link":"https:\/\/benpollock.com\/brick\/category\/kook-cooks\/bake\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":6872,"url":"https:\/\/benpollock.com\/brick\/2020\/12\/dough-for-pizza\/","url_meta":{"origin":4652,"position":1},"title":"Dough for Pizza","author":"Ben S. Pollock","date":"December 25, 2020","format":false,"excerpt":"I've come to think about any dough can be made into pizza. A 10-14 oz. ball of bread dough will roll or press out to about 12 inches' round, a conventional size that will feed 2-4 people, depending on the sides. \"Will it be any good\" is the question, and\u2026","rel":"","context":"In &quot;Bake&quot;","block_context":{"text":"Bake","link":"https:\/\/benpollock.com\/brick\/category\/kook-cooks\/bake\/"},"img":{"alt_text":"Illustration of a slice of pizza","src":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/pizza-openclipart.png?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/pizza-openclipart.png?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/pizza-openclipart.png?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/pizza-openclipart.png?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/pizza-openclipart.png?resize=1050%2C600&ssl=1 3x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/pizza-openclipart.png?resize=1400%2C800&ssl=1 4x"},"classes":[]},{"id":4260,"url":"https:\/\/benpollock.com\/brick\/2013\/05\/no-knead-bread\/","url_meta":{"origin":4652,"position":2},"title":"Bread Gone to Pot","author":"Ben S. Pollock","date":"May 11, 2013","format":false,"excerpt":"If New York Times food columnist Mark Bittman ran his \"Minimalist\" piece \"The Secret of Great Bread: Let Time Do the Work\" in November 2006, then this has been my go-to method week-in week-out for 6 1\/2 years. I began baking bread in about 1989 so I've tried lots of\u2026","rel":"","context":"In &quot;Bake&quot;","block_context":{"text":"Bake","link":"https:\/\/benpollock.com\/brick\/category\/kook-cooks\/bake\/"},"img":{"alt_text":"The crumb texture of my pumpernickel no-knead loaf.","src":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/2013\/05\/Pumper-close-up-300x225.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":5996,"url":"https:\/\/benpollock.com\/brick\/2018\/03\/vegan-queso\/","url_meta":{"origin":4652,"position":3},"title":"Vegan Queso Tastes Right, Feels Good","author":"Ben S. Pollock","date":"March 15, 2018","format":false,"excerpt":"Behold, a dairy-free cheese recipe you might want to make often. Tastes authentic without making you feel bloated from dairy. Finally. It's a spicy queso, with the main ingredient cauliflower, emulsified with cashew butter or just cashews. Like most contemporary recipes my source calls for fresh. If you're cooking the\u2026","rel":"","context":"In &quot;Condiments&quot;","block_context":{"text":"Condiments","link":"https:\/\/benpollock.com\/brick\/category\/kook-cooks\/condiments\/"},"img":{"alt_text":"Diagram of a Fagor Splendid pressure cooker","src":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/2013\/04\/pressure-cooker-diagram1.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":6894,"url":"https:\/\/benpollock.com\/brick\/2020\/12\/muesli\/","url_meta":{"origin":4652,"position":4},"title":"Musing on Muesli","author":"Ben S. Pollock","date":"December 27, 2020","format":false,"excerpt":"This is for when you want a hot cereal that's jazzed up but no extra trouble in the morning. That's how I enjoy this muesli, at any rate. Muesli is, however, intended to be served cold, even though it's mainly out-of-the-canister oats. Actually oatmeal, even the old-fashioned traditional sort, arrive\u2026","rel":"","context":"In &quot;Bake&quot;","block_context":{"text":"Bake","link":"https:\/\/benpollock.com\/brick\/category\/kook-cooks\/bake\/"},"img":{"alt_text":"Acme Brick Company sample","src":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/WindsorParkVelour-Acme-Brick-16-9-for-Featured-Image-stand-in.jpeg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/WindsorParkVelour-Acme-Brick-16-9-for-Featured-Image-stand-in.jpeg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/WindsorParkVelour-Acme-Brick-16-9-for-Featured-Image-stand-in.jpeg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/WindsorParkVelour-Acme-Brick-16-9-for-Featured-Image-stand-in.jpeg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/WindsorParkVelour-Acme-Brick-16-9-for-Featured-Image-stand-in.jpeg?resize=1050%2C600&ssl=1 3x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/WindsorParkVelour-Acme-Brick-16-9-for-Featured-Image-stand-in.jpeg?resize=1400%2C800&ssl=1 4x"},"classes":[]},{"id":1528,"url":"https:\/\/benpollock.com\/brick\/2009\/07\/granola-better-homemade\/","url_meta":{"origin":4652,"position":5},"title":"Granola, Better Homemade","author":"Ben S. Pollock","date":"July 19, 2009","format":false,"excerpt":"Using two cookbooks for one oft-used recipe, mainly the penciled notes in each, finally got old. It's time to write it out. Is it mine, or theirs (see footnote)? A now-retired newspaper food editor once told me not to worry: \"At conferences, we all agree, if you change more than\u2026","rel":"","context":"In &quot;Bake&quot;","block_context":{"text":"Bake","link":"https:\/\/benpollock.com\/brick\/category\/kook-cooks\/bake\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"_links":{"self":[{"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/posts\/4652","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/comments?post=4652"}],"version-history":[{"count":12,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/posts\/4652\/revisions"}],"predecessor-version":[{"id":6827,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/posts\/4652\/revisions\/6827"}],"wp:attachment":[{"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/media?parent=4652"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/categories?post=4652"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/tags?post=4652"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}