Pumpkin Pie with a Twist

Namely Marly features a gluten free vegan pumpkin pie with praline topping.I was inspired recently to try gluten free eating when I read Kathy Freston’s book, Quantum Wellness. Kathy recommends a 21-day cleanse diet to give your body a break from some of the foods in our typical daily diet. Things like animal products, alcohol, gluten, caffeine, and refined sugar.

Obviously some of these were easier for me than others. I didn’t have to work to give up animal products. I don’t drink a lot of caffeine anyway. Same with alcohol. But gluten? Refined sugar? I knew that was going to hurt!

But actually, it was the opposite. It didn’t hurt at all. In fact, I felt better. After awhile, it wasn’t even a struggle to give up gluten. Refined sugar is a story for another day. I wasn’t so successful at giving that up entirely, but I did find ways to reduce it.

So, I’ve been investigating more gluten-free recipes lately. I was pleased to find not only a ton of great sites and recipes, but also some vegan, gluten free sites. Ahh, it’s nice to have company!

I don’t plan to entirely give up gluten. For one thing, I still enjoy baking gluteny goodness food for my family. And I’m not entirely convinced that I need to give it up 100%. Am I merely avoiding the inevitable?  Who knows. But for now I’m looking at gluten-free as another fun direction to investigate. Sort of like raw food. I think there are lots of benefits to including more raw food in our diets.

What can be better than gluten free vegan pumkin pie for the holidays?

So I guess that makes me a Vegan who is also intrigued by the ideas of Raw and Gluten Free Food. If that were an acronym, I’m sure it wouldn’t sound good.

For now, I hope you enjoy this lovely Pumpkin Praline Pie with Coconut Pecan Crust. I found it on the Gluten Free Goddess site and fell immediately in love. I made only a few alterations in the recipe below, but I’m providing the link in case you’d like to try the original.

Marly's picture of gluten free vegan pumkin pie. Perfect for the holidays

9 Responses to Pumpkin Pie with a Twist

  1. Hey Marly! I’ve never seen a pumpkin pie with cashew cream in it before, but it actually sounds so rich and wonderful. Plus, the crust does sound really nice. Yum! Oh, and I haven’t been able to completely give up my A.P. flour and turbinado sugar either. I use it at least 70% less though, so I figure 70% less must be doing some good to my body?! Me hopes:)
    p.s. I can’t wait to see your vegan sweet potato pie. I’m making one too, but I’m sure yours will be much more expertly vegan (smile)…

  2. Wow this looks good! My boyfriend’s father has Celiac’s so I’m always on the look out for delicious recipes to try.. I wish I could have seen this for Thanksgiving! There’s always next year though 🙂 You’re better than me.. I could never give up gluten.. I love sweets too much!

  3. […] 8:50pm Namely Marly posted a photo: Vegan and gluten free pumpkin pie. Recipe can be found at namelymarly.com/2010/11/pumpkin-pie-with-a-twist/ Nov 30, 2010 […]

  4. What an interesting recipe. I think I could eat the cashew cream all by itself! The picture looks delicious.

    I could probably live without gluten, but give up my black tea – never!

  5. Oh, this looks (again) so delicious!
    And the Gluten and sugar and whatnot free sounds good.
    I am more on the lazy side right now, with the already limited things I find here to cook…. but maybe one day,… one day I’ll manage…. like you say ‘avoiding the inevitable’

  6. I have many friends that are eating unique diets (either by choice or be dietary needs). I’m always looking for new recipes to try that can fit into their lifestyles. This looks quite delicious, and I am very intrigued by that cashew cream. Thank you for sharing. I hope you have a great day!


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