Saturday, November 26, 2011

Thanksgiving- Running and Pumpkin Pie

What a great day! A high of 60 degrees and sun, perfect weather for running. Started the day with a 5K at the local Turkey Trot. Still managed a decent time despite crowds, walkers, dogs, strollers and plenty of people starting much too further up then they should. Mile 1: 7:00 Mile 2: 6:20 Mile 3: 6:40 Finish 20:40, Nice! And I managed to run this comfortably with a presumed broken toe.

Spent the afternoon eating pumpkin pie and then just had to get in another run with the dog to top off the day. Another 4 miles in perfect weather before coming home to grill for dinner.

I've got to say even when I did eat meat I was never a fan of Thanksgiving dinner, the only part I've ever liked was the pumpkin pie and sometimes the stuffing if it wasn't too salty and mushy. My family often goes away from the traditional and opts for whatever dish we choose for most holidays. This year we were at the in-laws who stick with the traditional, well if you count canned vegetables and Jell-o part of the traditional meal. I'm always bringing a dish I'll eat that is never touched by anyone else (besides Matt) because it "looks too healthy" or they don't know what it is.

Same response this year to my quinoa apple stuffing which was kind of a take on an old recipe we used to make for Stuffed pork chops with a few changes: sub vegetable broth, increase to 4 apples and cook 1 cup of quinoa first. Throw everything in the slow cooker on low and add more broth as needed to keep moist.

Now for the best part...
Pumpkin Pie
                                                                              
Crust:
2 cups almond meal
1/2 cup dates
1 teaspoon cinnamon
1/2 teaspoon vanilla
2 Tablespoons water
pinch salt

Blend dates in a strong blender or food processor until smooth. Add the rest of the ingredients and combine until well-mixed. Lightly grease a 9-inch pie pan and press the mixture evenly to the bottom and sides. Bake at 375* for 10 minutes or until browned.

Pumpkin Filling:
2 cups pumpkin puree
1/2 cup dates
1 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp cloves, 1/4 tsp nutmeg (or 2 teaspoons pumpkin pie spice)
2 tbsp cornstarch (can use flax egg or other egg substitute)
6 tbsp water
1 cup almond milk
1/2 tsp stevia (or leave out)

Combine cornstarch and water in small bowl. Chop dates in food processor, then add pumpkin, milk, sweetener (if using), cornstarch mix and spices and beat until combined and smooth. Pour mix into crust and bake, uncovered, at 400* for 10 minutes. Then cover with foil and bake at 350* for 40 minutes, or until a toothpick comes out clean.

Turned out great, but next time I won't burn the crust! Check out other recipes at Wellness Weekend

2 comments:

  1. Sounds great! I bet the dates added sweetness and a lovely texture to the filling. My kinda pumpkin pie! Thanks so much for submitting it to Wellness Weekend this week. :D

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  2. This pie sounds amazing-- I love using dates in place of sugar, and I love love love pumpkin. :)

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