Prep time 30 minutes. Cook time 45 minutes. Serves 8-10
We love this pumpkin pie! I’ve been making it every year for the holidays, and it has fast become a favorite tradition. It uses simple ingredients, and it is truly pumpkin-y and perfect. Hope you enjoy this classic Thanksgiving staple as much as we do!
- Ingredients:
- For the Crust:
- -1/2 cup raw almonds
- -1/2 cup raw pecans
- -1 teaspoon ground chia or flax seeds
- -1 cup dates, pitted
- -2 teaspoons water
- For the Pie Filling:
- -1 (15-ounce) can pumpkin purée (plain pumpkin) or 1 pumpkin, roasted at 375°F for 1 hour; seeds removed, and pumpkin scooped out
- -1 cup dates, pitted
- -4 ounces soft tofu (optional – to make pie creamier)
- -1 teaspoon ground cinnamon
- -1/2 teaspoon ground ginger
- -1/4 teaspoon ground cloves
- -3 tablespoons arrowroot powder
- -1/3 cup nondairy milk – adjust as needed for consistency
- Instructions:
- Preheat oven to 350° degrees
- For the Crust:
- Combine the almonds, pecans, and chia or flax seeds in a food processor. Pulse until finely ground. Add the dates and water and process until it gathers into a ball. Press the mixture into an 8 inch pie pan. (It sticks less to an aluminum disposable pie pan; if using glass or ceramic, consider lightly spraying with cooking oil to prevent sticking)
- For the Filling:
- In a blender, blend together pumpkin, dates, spices, tofu (if using), and arrowroot powder. Blend until smooth. Pour mixture into pie shell. Cover with aluminum foil and bake for 40 minutes. Uncover and continue baking for an additional 5-10 minutes. Caution not to overcook; pie can dry out easily and crust can burn
- Let cool before serving, as pie filling will firm up when cool.
Enjoy topped with cashew cream.
Cashew Cream
- Ingredients:
- 1 1/4 cup raw cashews
- 2/3 cup dates, pitted
- 1 cup water – adjust as needed for consistency
- Instructions:
- Blend ingredients in high-powered blender until smooth and creamy.