|Title:||Pumpkin Pie with Almond Crust|
|Category:||Dessert - Clean (Only natural/organic ingredients), Vegetarian|
1 c raw almonds
1 t ground chia seeds
1 c pitted dates
2 t water
1 can (15 oz.) pumpkin
1/2 c pitted dates- soaked in 1/4 c water
1/2 c raisins
1 t ground cinnamon
1/2 t ground ginger
1/2 t ground nutmeg
2 1/2 T arrowroot powder
1 pckg. (10 oz.) soft tofu
1 1/3 c raw cashews
3/4 c vanilla soy, hemp, or almond milk
2/3 c pitted dates
|Directions:||Preheat the oven to 350F. To make the crust, combine the raw almonds and 1 t ground chia seeds in a food processor. Pulse until finely ground. Add the dates and water and process until the mixture gathers into a ball. Press the mixture into a very lightly oiled 8-inch pie plate. Pre-bake the crust for 5 minutes.
To make the filling, blend the pumpkin, dates, and soaking water in a high-powered blender. Add the raisins, spices, arrowroot powder and tofu. Blend until smooth. Pour mixture into prebaked pie shell. Cover with aluminum foil and bake for 60 minutes. Uncover and continue baking an additional 15 minutes. Pie filling will firm up as it cools.
While pie is in the oven, make the Cashew Cream Topping. Blend the remaining ingredients together in a high-powered blender. Serve pie with a dollop of Cashew Cream.