Vegan Pumpkin Pie Filling
2 c. cooked-down pumpkin (for more about cooking down pumpkin, see instructions below)
1 c. cream of rice hot cereal (cooked and cooled)
2 T. tahini
1⁄2 c. apple juice (or 1⁄4 c. juice and 1⁄4 c. honey)
2 t. allspice
2 t. fresh grated ginger root
1⁄4 t. cloves.
Add all ingredients together. Puree all in a blender until very smooth, and
bake in an ungreased glass baking dish 30 minutes at
375˚F or until set.
***this recipe did not include a crust
To cook down the pumpkin choose one of the following methods:
Boil: Halve the fruit and scoop out the seeds and stringy fibers that are mixed up with them. Peel and cut what's left into cookable-sized pieces. Boil until tender (a half hour or so). To pressure-cook, cook the peeled pieces 15 minutes at 15 lb. pressure.
Bake: Arrange your peeled pieces cut side down in a baking pan. Bake about an hour at 400˚F. Then scoop out the part that stayed soft and mashable.
On a personal note, I always love to save my pumpkin seeds and roast them in the oven for about 10 minutes with my favorite herbs. These make a healthy, yummy, and quick snack!