Pumpkin Pie

is the psyllium powder necessary?

Kandace ~ does this pie slice nicely after putting the filling in right before serving? Just curious as I wonder if it might work if you put the filling in and then refrigerate it? I've made it for company tomorrow ~ a little late for Thanksgiving, but..... it sure tastes delicious. I changed it up abit because I didn't have an avocado. Made a thick cashew cream and added 2 T coconut butter. WOW, it is delish!

psyllium powdrer is what gives the pie its gelatinous texture, but i know you can just make it into a pumpkin pudding and skip the psyllium, or you can use arrowroot to thicken the mixture, but it wont have that "gelled" traditional pumpkin pie texture

i'm bringing this to my aunt's house and want to know how long before i should assemble it (i mean, dessert will be last so 20 minutes before...30 mins??)??? i want the pie to be sliceable so i'm thinking i should freeze it or refrigerate it to harden it up. what did everyone else do?

also, i plan on leaving the psyllium powder out since i don't have any.

Yikes! The spice on this bad boy was potent. I made it edible again by throwing some of Cafe Gratitude's coconut meringue on it, then it became delicious. I'll probably try just 1/2 tbsp next time.

Has anyone tried this using chia seeds as a thickener yet? I'd love to try this for Thanksgiving, but have no psylium powder.

This is a great pie! I like to eat it right after ballet class, because it is so good! I adapted it a bit, putting in pecans and whole cashews,omitting the Psyllium powder and avocado, and it turned out just wonderful.

I just made this recipe and it's fantastic & easy!!! All organic...Yum!

what about chia seeds as a psyllium? that might work as a thickener too.

oh, and I omitted the psyllium, it was thick enough already

Wow! I made this into 7 mini pies, and was it a project! My food processor was too large to blend the ingredients, my blender was too weak, so I finally had to process it in small amounts in my tiny food processor. I'm sort of disappointed that the filling turned out so green, but the pie is very good! I topped it with cashew cream :)

Kandace ~ does this pie slice nicely after putting the filling in right before serving? Just curious as I wonder if it might work if you put the filling in and then refrigerate it? I've made it for company tomorrow ~ a little late for Thanksgiving, but..... it sure tastes delicious. I changed it up abit because I didn't have an avocado. Made a thick cashew cream and added 2 T coconut butter. WOW, it is delish!

We went back and forth between your pie and Ray's. We ended up making this one. We are having some of it right now for THX breakfast. It is great. The texture is perfect and you can actually taste real pumpkin. So fresh!!!

oh and you use Sugar Pumpkins, which are easy to find this time of year :)

psyllium powdrer is what gives the pie its gelatinous texture, but i know you can just make it into a pumpkin pudding and skip the psyllium, or you can use arrowroot to thicken the mixture, but it wont have that "gelled" traditional pumpkin pie texture

is the psyllium powder necessary?

I think butternut squash can also be used as a pumpkin substitute. My question is, if not the carving pumpkins, which kind are used/