PIES AND CRISPS 3

Pumpkin Pie
6 Tbsp. cashews 1 tsp. coriander
½ c. water 1 ½ tsp. maple flavor
1 ¾ c. canned pumpkin 1 ½ tsp. vanilla flavor
¼ c. honey 2 Tbsp. cornstarch
2 Tbsp. Grandma’s molasses 1/3 c. oat or unbleached flour
¼ tsp. salt
Blend cashews and water on high until creamy. Pour into a bowl. Add remaining
ingredients and mix together well. Put into pie shell and bake at 350 F for one hour or
until pie is just about set in center.

Pineapple Coconut Pie

1 1/3 c. unsweetened pineapple juice 6 Tbsp. cornstarch
2/3 c. unsweetened orange juice ½ c. shredded coconut
1 tsp. vanilla 2 c. crushed pineapple
¼ tsp. salt sliced bananas
Briefly blend first five ingredients on high. Pour into saucepan and cook on med/hi heat
until clear stirring constantly. Remove from heat and stir in coconut and pineapple. Line
baked pie shell with sliced bananas and cover with filling. Chill. May sprinkle with
coconut before chilling, or chill first and top with soy whipped cream and chopped nuts
before serving.

Date Cream Pie

¾ c. date pieces 1 tsp. dried orange peel (opt.)
1 c. soymilk ¼ tsp. salt
3 Tbs. cornstarch 1 ½ c. soy milk
3 Tbs. oats
Bring 1 c. soymilk and dates to a boil, covered. Turn off heat and let stand 5 minutes.
Pour into blender and add remaining ingredients; blend until smooth. Pour back into
saucepan and cook until thick, stirring constantly. Pour into baked pie shell or serve as a
pudding. Chill before serving.
Variation: For butterscotch pie add 1 Tbsp. butterscotch flavor and 1 Tbsp. maple
flavor.