Vegan Pumpkin Pie Filling

Last Thursday, my dad and I presented to New Jersey (Region 1) dietitians at my family's farm. I was so excited for this opportunity, as it has been one of my dreams to talk with me dad at an event. This event was extra special because it was dietitians. My dad is not a big fan of public speaking but he did it for me! My dad spoke about fall squash and pumpkins. He educated the group on the different kinds, how he needs to choose the types he wants to grow early in order to purchase the seeds and grow them in time. Pumpkins take about 100 days to grow, so it is a not a rush decision. My dad enjoys choosing what type of funky pumpkins/squash he can grow. Example: Delicata squash (last post) is a new squash he grew this year. He also spoke that must, if not all, are edible. So you can use them as decoration and eat it later. You are getting more for your buck!

I spoke about the role of dietitians with farmers market and the products they sell. When we, dietitians, post about a product your followers are likely to go out to buy and try to recreate your recipe. When a magazine or highly known public figure (ex: Rachel Ray) comes out with a recipe, our store is busy with people buying that specific product. It is important to let the farmer know what product may be up and coming. Farmers are busy with taking care of the land, produce, and business. It would be a great help to them, for us educators to connect with the farmer. The event went well and my dad secretly enjoyed it!

I started a dietitian board at the farm where I promote a different product each week and connect a recipe for the consumers to try the item. This week it is about delicata and my recipe from last week connected to it. Last week I provided the nutritional value for pumpkins and provided my dessert pumpkin hummus.

The menu for the event was prepared by myself, my mother in law, and some from the farm market. Produce was from the farm market and the homegrown produce included: kale, butternut, acorn squash, delicata squash, fairytale pumpkins, apples, and sweet potatoes. On the menu:

Butternut Squash Soup: My mother in law and I made a butternut squash soup in her pressure cooker that took 6 min!! Pressure cookers are amazing! I had Greek Yogurt and roasted squash seeds to top with.  I will provide the recipe below.

Air Fried Kale and Sweet Potato Chips: My mother in law made them in her air fryer with olive oil, salt, and pepper.

Fall Harvest Salad: I made a fall harvest salad with roasted acorn squash, spring mix with kale, craisins, candied walnuts, dehydrated apples, and topped with an apple cider vinaigrette. (Recipe for similar salad and the dressing)

Whole Wheat Tea Sandwiches: Filled with our farm market's chicken salad, tuna salad, and turkey and cheese.

Cinnamon Sugar Delicata Squash: I roasted with coconut oil, cinnamon and sugar.

Fairytale Pumpkin Stuffed with Vegan Pumpkin Pie Filling: The fairytale pumpkin did not succeed as I'd hope for, it took way too long in the oven. The filling was good tho!

Apple Cider Donuts: Dietitians love their desserts! These were made fresh in the farm market.

Fruit Salad: A big bowl of fruit made in the farm market.

Hot Apple Cider: Mood's cider that we sell at the farm market and my mom heated with a cinnamon stick.

We also sold: butternut squash, acorn squash, festival squash, kale, spaghetti squash, and apples

The Recipe Redux's theme for October is to think beyond ‘pumpkin spice’ to all the ways you’re serving pumpkin. I took my event last Thursday far beyond 'pumpkin spice' with using all different types of squash and pumpkins. My hope was to make a pumpkin pie within the fairytale pumpkin and use the pumpkin to be the crust. After an hour of roasting the pumpkin by itself, I was losing patience so the pumpkin 'crust' was under cooked but the filling inside was delicious. So the pumpkin just became a serving dish that you don't have to clean!

Vegan Pumpkin Pie Filling

{This recipe is based on my pumpkin pie recipe from November 2016.}

Ingredients:

• 8oz tofu
• 1 can pumpkin (15oz)
• 1 cup dates, pits removed
• 1/4 cup water
• 2 tsp pumpkin pie spice
• 2 tsp corn starch
• 1/2 tsp vanilla extract
• Optional: roasted fairytale pumpkin

Directions:

1. Preheat oven to 400 degrees F.
2. Cut around the stem and remove from the pumpkin, scoop our seeds (use them later).
3. Bake pumpkin for 45 minutes. (I only did 30 min and it was not enough)
4. While pumpkin is baking, make the filling.
5. In a food processor, create the date paste by blending dates and water until smooth consistency.
6. Add the remaining ingredients to blend until smooth, scraping the sides as needed.
7. Add the pumpkin pie filling into the roasted pumpkin.
8. Place foil around the fairytale to prevent burning. Bake for another 45 minutes (I only did 30 min, again, and it was not enough).
9. Remove and let it sit in fridge overnight.
10. Cut the pumpkin in slices or use the pumpkin pie filling as a dip.
11. Enjoy!

Nutritional Value of Pumpkin

 -1 cup: 49 calories
-Very high vitamin A (240% in one cup): healthy vision, growth and immune function,
-Rich in carotenoids: beta-carotene: converts into vitamin A, immune health, eye health, helps protect your skin against UV radiation, and protection against cancer; lutein: supports eye health; alpha-carotene: reduces the risk of cardiovascular disease
-High in vitamin C (20% in one cup): helps iron absorption, bone strength, reduces inflammation, and good for the immune system.
-Good source of potassium (560 mg in 1 cup): balancing electrolytes
-Good source of fiber (3-5g in 1 cup): keeps you satisfied and helps the digestive track
-Contains the amino acid tryptophan to help regulate your appetite, sleep better, and be in a better mood!
-Keep the seeds and roast them
-Season: September-Nov