Healthy Pumpkin Pie
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 1 pie
 
Ingredients
  • Crust:
  • 1 cup pitted dates, soaked in water for 10 minutes and drained
  • 8 whole graham crackers
  • 3 tbs coconut oil
  • 1-2 tbs water
  • Pie Filling:
  • ½ can coconut milk (shake can before measuring)
  • ½ block silken tofu (1/2 lb)
  • 1 cup soaked cashews (should be 1 cup after soaking as they expand when soaked)
  • ½ cup maple syrup
  • ¼ cup brown sugar, packed
  • ½ can pumpkin
  • 1 small really ripe banana
  • 1 tsp vanilla
  • 2 tbs corn starch
  • ½ tsp cinnamon
  • ½ tsp pumpkin spice
  • ½ tsp ginger
  • Dash nutmeg
  • Dash allspice
Instructions
  1. Preheat oven to 350 degrees.
  2. Add dates to food processor and pulse until starts to become creamy. Then add graham crackers and oil. Pulse until fully combined.
  3. If mixture is crumbly, add 1 tbs of water and pulse some more. Add the other tbs water if still crumbly. You want the mixture to stick to itself and become stick and moldable.
  4. Press crust mixture into an oiled pie dish. My dish is pretty shallow so if you have a deep dish you may need to make more of the crust.
  5. Next, combine all the pie ingredients into a high powered blender. Blend until completely smooth.
  6. Pour into pie pan on top of crust.
  7. Place in oven and allow to cook for 35 minutes or so. You want it to be slightly browned and cracking on top.
  8. Remove from oven and allow to cool completely on a counter top. Then palce in fridge and chill for at least 4 hours. Best served cold. Will keep for about a week.
Recipe by Peppers and Peaches at https://www.peppersandpeaches.com/healthy-pumpkin-pie/