Nothing says thanksgiving more than pumpkin pie. It is the epitome of the holidays almost everyones favorite festive treat. Although, nothing can really compare with a traditional homemade pumpkin pie, I thought I would try to make a healthier alternative. And, this one comes pretty darn close! It has the same velvety, creamy pumpkin pie taste without all the sugar and refined flour. Make it for your thanksgiving dinner and I promise no one will believe that it is raw, gluten-free, and dairy-free. And, it’s full of nutrient-dense pumpkin and lots of healthy fats. So, this thanksgiving why not nourish your body AND still indulge in this yummy holiday tradition. Now, that is really something to be thankful about!
Pumpkin Pie
Serves: 1 pie
Ingredients
- For the Crust:
- 2 cups raw almonds
- 8 dates, pitted
- 1½ Tbsp coconut oil
- 1 tsp vanilla extract
- ½ tsp salt
- *use water if needed
- For the filling
- 1 small sugar pumpkin, about 2-3 pounds
- 2 cups cashews
- ½ cup maple syrup
- 1 tsp pumpkin pie spice
- ½ tsp salt
- 1 tsp vanilla
- 1 tsp cinnamon
Instructions
- Pre-heat oven to 375.
- Place all the “crust ingredients” in a food processor and blend until it forms a dough-like consistency. Add water if neccssary.
- Press the dough evenly into the bottom of a 9-inch spring-form pan and place in the freezer to set while preparing filling
- Carefully cut pumpkin in half, scoop out seeds and place cut side down on a foil-lined baking sheet.
- Place in oven and cook until pumpkin is soft, about 45 minutes. Remove from oven to cool.
- Put cashews in food processor and pulse until a fine grain.
- Add 2-3 cups of the cooked pumpkin, maple syrup, vanilla, salt and spices.
- Remove the pie crust and pour filling on top and smooth over.
- Chill in fridge for a couple of hours.
- When ready to eat, place on plate, open spring mold, clean up the edges and decorate top.
- Store in fridge.
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