Pumpkin pie
I created this irresistible pumpkin pie on the spur of the moment on Thanksgiving day, only because I was practicing my new almond flour pie crust and had one I just had to fill with something, along with way too much squash and sweet potatoes than we could eat! Other than baking the squash(s), & the crust, this is entirely no-bake, gluten-, grain-, dairy-, & refined sugar-free! FUN! And it turned out so great even my husband eats it (he actually doesn’t even eat pumpkin pie, but he’ll eat this!)
½ C dates, chopped
¼ C coconut nectar or honey
¼ C raw cashews
1 T cinnamon
1 T vanilla
1 T allspice
2 t ginger
pinch of sea salt
1 C frozen banana, sliced
3 C pumpkin, winter squash, sweet potatoes, baked*
3+ T water *
*used 2 C butternut squash + 1 C sweet potato
* The water content of pumpkin or squash will effect the consistency. If using canned pumpkin puree, it likely contains more water than a fresh baked winter squash. My preference is a mix of fresh baked squash &/or sweet potato, a drier squash, therefore it is necessary to add water as needed.
Using a high speed blender, such as a Vitamix or BlendTec, or a food processor, pulse dates, nectar, cashews, and spices until pureed. Add banana, blend. Add pumpkin, blend until completely mixed. (if using a BlendTec, complete blending with 10+ sec on “soup” option). Pour into piecrust of choice. Shown here with Simple Almond flour crust.