Eat: Pumpkin Hummus Pie
If you saw the pumpkin hummus post, you will know that I talked about making a pumpkin hummus pie. Well, I did it!
|Dairy-free and protein-packed!|
Now, I haven’t really tasted it yet, but just by looks, it looks just like a regular pumpkin pie. And my taste test before baking, it tastes like pumpkin pie, too! But the best thing about it is that it’s dairy-free, which is great for me since my little boy seems to be allergic to dairy. So now I have a pie that he can enjoy without worry, and there’s extra protein and fiber to boot! I’m excited. And I’m really excited to see if my younger brother will be able to tell the difference.
I made this pie very similar to the pumpkin hummus recipe I posted but I added more sugar and oil, add eggs as a binder, and left out the sesame seeds. It’s really important that you process this really smooth so that it will mimic the texture of pumpkin pie as closely as possible.
|Before and after baking|
So pack some protein on that dessert table, and make some hummus pie!
Pumpkin Hummus Pie
1 cup dried chickpeas, cooked overnight in crockpot (about 2 cans)
1 1/2 cup pumpkin puree (about one can)
1/2 cup pumpkin water (or water if you used canned pumpkin)
1 cup packed brown sugar
1/2 cup oil
1 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp ground clove
1 tsp vanilla extract
1 pie crust (homemade or store-bought)
Preheat the oven to 375 degrees F.
Place all ingredients in food processor. Process until very smooth.
Line pie pan with pie crust. Fill pie crust with pie filling (I had a little leftover).
Bake for about 50 minutes, covering with foil after about 20 minutes to prevent the crust from burning. The pie should only jiggle a little when you take it out.
Let cool and chill in fridge before serving.