With Thanksgiving tomorrow I started to think about key part the dinner the pumpkin pie. Ever since I was a kid, mom’s pumpkin pie was always my favorite thing about the dinner. As an adult I continued the tradition of making pumpkin pies each fall, and even sometimes in the off seasons when my sweetheart had requested. My concern was how to get all of the flavors creaminess while keeping it Whole Food Plant Based. I also decided to add additional flavor by making it grain free. This is a very sweet rich dessert and it does not take much to make me happy.
For the Crust
1 ½ Cup Dried Figs, stems removed
1 Cup Walnut Pieces
½ Cup Cashews
For the Filling
2 Cans Pumpkin Puree
2 Cups Plant Milk
1 ½ Cups Pitted Dates
2 tsp Ground Cinnamon
1 rsp Vanilla Extract
½ tsp Fresh Grated Nutmeg
½ tsp Ground Cloves
½ tsp Ground Ginger
¼ tsp Ground Allspice
Preheat oven to 350, once the oven beeps for temp I let it rest for 10 minutes more to stabilize temperature.
In the food processor blend dates and nuts. Press in to pan and bake for 10 mins.
In blender add filling ingredients. Blend until smooth and silky.
Pour into slightly cooled pie pan and bake for 35 to 45 mins.
Cool and enjoy.
With this recipe I ended up with a bit of baker’s treat.
