No-Bake, No-Dairy, No-Refined Sugar Pumpkin Pie

Makes 10 servings

A traditional tasting pumpkin pie without the traditional ingredients, like dairy and refined sugars. That’s right, this easy to prepare holiday dessert is made (and sweetened) with only whole food ingredients. It packs a powerful flavor profile that will please just about any palate, so don’t expect it to stay around too long once Thanksgiving dinner has ended. You really should consider making two of these delicious plant-based desserts.

Crust Ingredients

1.5 cups quick oats
1 cup dates, chopped
1 cup pecans or walnuts
¼ tsp sea salt

Place oats, nuts, and salt into a food processor and blend for about 30 seconds. Remove lid and add chopped dates, blend for about 1 minute. Remove lid and press a bit of the mixture between your fingers, if it sticks together, it’s ready. If it does not, use a rubber spatula to separate any of the mixture that became stuck to the bottom of the container, blend for another minute, or until it becomes a bit sticky. *Do not over process it will form into a ball and become too hard to spread out into your pie dish.

Set aside ½ cup of mixture to use as your crumb topping. Pour the remaining mixture into a parchment paper-lined 9 inch pie dish (or tart pan with removable bottom). Evenly spread mixture into dish/pan and begin pressing the crust firmly, starting from the center and working your way out to the edges, adding more mixture, if needed. Place crust into the freezer while you prepare the pumpkin pie filling.

Filling Ingredients

2 cups pumpkin purée
1 cup dates
½ cup cashews
2 tbs psyllium husk powder
2 tsp cinnamon
½ tsp vanilla
½ tsp ground ginger
¼ tsp nutmeg
¼ tsp sea salt

Place all ingredients into a high-speed blender, like a Vitamix or Blendtec. (Note: If you only have a standard blender, soak the cashews and dates for 3 hours before blending). Remove the small plastic cap that is attached to the rubber lid (leaving lid on) and with the tamper, press the ingredients down into the blades until the mixture catches. Blend mixture until very creamy. You may need to remove the lid and scrape down the sides of container once, to ensure all ingredients are silky smooth.

Remove the crust from the freezer and scrape the filling into the center of the crust. Carefully spread the filling out, as evenly as possible. Take the crumbles and spread them over the filling. Place into the refrigerator until ready to serve. Enjoy.

Nutritional Information
*using walnuts as crust ingredient

Calories: 293
Carbs: 47 g
Protein: 6 g
Fat: 11.5 g
Omega 3: 1.08 g
Fiber: 8 g

Calcium: 61 mg
Iron: 2 mg
Magnesium: 76 mg
Potassium: 436 mg
Selenium: 5 mcg
Zinc: 1.37 mg

B1: 0.14 mg
B2: 0.06 mg
B3: 1 mg
B5: 0.59 mg
B6: 0.20 mg
Choline: 17 mg
Folate: 23 mg
Vitamin C: 0.68 mg
Vitamin E: 0.52 mg
Vitamin K: 4.02 mg

BCAA’s
Isoleucine: 2 g
Leucine: 0.39 g
Valine: 2.7 g

Source: cronometer.com