Parsnip Pudding Pie

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

serves 8

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


  1. 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. 
  2. 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.
  3. Pack the mixture out into a 9 inch pie pan. The crust should be about 1/4 inch thick. Set aside. 
  4. 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.
  5. Let cool completely be serving. 

Get the full recipe and more over at the Clean Program blog.