Your holidays don’t have to be dessert-free, just dessert sensible.

Here’s a great holiday treat!

Find these and dozens of other delicious yeast-fighting recipes in The Yeast Connection Cookbook, available here.


Nutty Pumpkin Pie

This no-bake version is free of eggs and milk, too, so it’s perfect for the holidays.

1 Nut ‘n Seed crust baked (for recipe, see right)
1/2 cup Brazil nuts, cashews or pumpkin seeds
1 1/4 cups boiling water
1 pound of canned pumpkin puree (1 2/3 cups)
2/3 cup fruit sweetener (see below)
1/2 teaspoon cinnamon
1/8 to 1/4 teaspoon ginger
3 tablespoons arrowroot or tapioca starch
2 tablespoons cool water

Prepare the crust first and set aside to cool. Make nut milk by grinding the nuts to a fine powder in a blender. Add the boiling water and process for 2 minutes. Add the pumpkin, fruit sweetener and spices. Blend well.

In a 3-quart saucepan, dissolve the arrowroot in the cool water. Stir in the pumpkin mixture. Bring to a boil over medium hat, stirring often. Allow to boil for three minutes. Remove from heat and cool until the filling is lukewarm. Pour the filing into the pie shell, cover and chill.

Variation: For an even spicier pie, add _ teaspoon of grated nutmeg or ground cloves or both, if they agree with you.

* Fruit Sweetener: Start with 2 cups of fresh grape puree. Reduce slowly over low heat, stirring often or use a double boiler.

Nut ‘n Seed Pie Crust

3/4 cup Brazil nuts or cashews
1/4 cup sesame seeds
1/4 cup tapioca or arrowroot starch
1/2 teaspoon cinnamon (optional)
pinch of salt (optional)
3 tablespoons boiling water

Grind the nuts, half at a time, in a blender. Put the nut meal in a small bowl. Grind the sesame seeds and add to the bowl. Add the starch and optional seasonings if you want them. Stir mixture well. Add the boiling water and stir with a fork until it comes together in a ball.

Oil a 9-inch pie plate. Press the ball of dough into the center, flattening it with wet fingers or a wet rubber spatula. When it fills the bottom, use you fingers to mold the mixture up the sides. Go back to the center often to pat it thinner, so you can move the dough out toward the edges. Smooth the top edge.

Bake at 350 degrees for 20 minutes. Cool while you make the filling.


The Yeast Connection Cookbook

William G. Crook M.D.; Marjorie Hurt Jones, R.N.

The first 100 pages of this book were written by Dr. Crook and include a discussion of yeast - related problems, diets and the important role proper diets play in helping people control yeast. The second part of the book is written by Marjorie Hurt Jones, R.N., an experienced cook and an authority who has written a number of other books which deal with diet, including a popular book, The Allergy Self-Help Cookbook published by Rodale Press on food allergies, and Baking with Amaranth.
Click here to buy.


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