For the past 5 years, I have been working with Dr. Junger and the Clean Program. Besides the NY Times Best Selling Cookbook Clean Eats I wrote with them the spring of 2014, I also have my recipes featured on their blog every Wednesday.
This pie is a twist on traditional pumpkin pie, utilizing the naturally sweet parsnip in place of pumpkin. Using a nut based crust, which I learned back in my raw food days, the flour is eliminated and adds a nice nutty flavor to the sweet and spice filled pumpkin pie.
Parsnip Pudding Pie
prep time: 30 minutes
cooking time: 45 minutes – 1 hour
- 2 lb. parsnips, peeled, cut into medium dice
- 2 large eggs
- ½ cup packed coconut palm sugar
- 1/2 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground or 1 teaspoon freshly grated ginger
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- 1-1/2 cups coconut milk
For the Crust:
- 3 cups almonds
- 5 pitted dates (softer the better)
- 1 teaspoon vanilla
- Peel and cut the parsnips then place in a pot with a streamer tray if available. Add a bit of water then steam for about 10 minutes the parsnips are soft. Remove from the pan and let cool room temperature.
- Meanwhile, prepare the crust by blending the almonds, dates, and vanilla in a food processor until crumbly but form a ball in your hand when squeezed.
- Pack the mixture out into a 9 inch pie pan. The crust should be about 1/4 inch thick. Set aside.
- Once the parsnips have cooled down, place them in a food processor and blend until smooth and creamy. Transfer the mash into a bowl and whisk in the eggs one by one, followed by the spices, and coconut milk. Scoop the batter into the pie shell then bake for about 45 minutes to 1 hour in a 350°F oven.
- Let cool completely be serving.
Get the full recipe and more over at the Clean Program blog.