Vegan Pumpkin Pie

From November 2013:

blogger-image--1976421879Vegan, Gluten-Free

One of my favorite Thanksgiving foods has always been pumpkin pie.  I look forward to eating it every year but this year I decided to try a more healthful version – one with plant-based protein and plenty of fiber and minerals but with the taste of decadence.  I debuted the “charmer” at my recent “Thanksgiving Sides” cooking class and all of the participants loved it (including myself).

This will definitely be served at our family’s Thanksgiving gathering.
Try it for yourself and let me know your thoughts!
1 C raw cashews
1 C raw almonds
1 1/4 C Medjool dates (pits removed)
1/4 C raisins
Pinch of sea salt
1 15 oz container pumpkin
1 C medjool dates (pits removed)
5 TBSP melted coconut oil
1/3 C pure maple syrup
1/2 TBSP cinnamon
1/4 TBSP nutmeg
1/4 TBSP cloves
1/4 TBSP ginger
1/4 tsp vanilla
For the crust, process the nuts in a food processor or high speed blender until they become a course consistency.  Add in the dates, raisins and salt and pulse until the mixture sticks together.  Press into the bottom of a pie dish and place in the refrigerator.
Process the filling ingredients in a high-speed blender until smooth.  Spread the filling on to your crust and let set in the refrigerator for hours until ready to serve.
I served it with a raw cashew cream on top but can also be served all by itself or with a dash of cinnamon.

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