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Pumpkin Pie with Almond Crust

By: www.drfuhrman.com


by 20 members

G - BOMBS

Category: Desserts

Pumpkins and related squashes were important crops for the Indians and later the pilgrims because they stored well and provided a nutritious food source during the winter months. Pumpkins are rich in carotenoids, which function as antioxidants to defend the body's tissues against oxidative damage, helping to prevent chronic diseases and premature aging.

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  • Recipe
  • My Notes
  • Nutrition Facts
  • Ratings & Comments (9)
10

Ingredients

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For The Pie Crust:
1 cup raw almonds
1 teaspoon finely ground chia seeds
1 cup pitted dates
2 teaspoons water
For The Pie Filling:
1 1/2 cups pumpkin puree (see note)
1/2 cup pitted dates, soaked in 1/4 cup water
1/2 cup raisins
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 1/2 tablespoons arrowroot powder
10 ounces soft tofu
For The Cashew Cream Topping:
1 cup raw cashews
1/3 cup hemp seeds
3/4 cup unsweetened hemp, soy or almond milk
2/3 cup pitted dates

Instructions:

Preheat oven to 350 degrees F.

To make the crust, combine the raw almonds and ground chia seeds in a food processor. Pulse until finely ground. Add the dates and water and process until it gathers into a ball. Press the mixture into a very lightly oiled pie plate. Prebake the crust for 5 minutes.

To make the filling, blend pumpkin, dates and soaking water in a
high-powered blender. Add the raisins, spices, arrowroot powder and tofu. Blend until smooth. Pour mixture into the prebaked pie shell. Cover with aluminum foil and bake for 60 minutes. Uncover and continue baking until lightly browned, about 10-15 minutes. Pie filling will firm up as it cools.

While pie is in the oven make the Cashew Cream Topping. Blend all ingredients together in a high-powered blender.

Serve with a dollop of Cashew Cream.


Note: Use fresh pumpkin puree or pumpkin puree packed in non-BPA tetrapak cartons.

When making fresh pumpkin puree, it is best to choose the lighter colored “pie pumpkins” or “sugar pumpkins”, they are sweeter and less watery than the orange jack-o-lantern pumpkins. Cut the top from the pumpkin and scrape out the stringy membranes and seeds. Cut the pumpkin into large pieces and place in a roasting pan. Pour ½ cup water into the bottom of the pan and cover with foil. Bake 45-60 minutes or until pumpkin is soft and easily pierced with a fork. Scrape the soft pulp from the skin into a food processor or blender and puree. Leftover pumpkin puree may be frozen in an airtight container for up to 12 months.

My Notes: (Click Edit to enter your notes about this recipe)

Serves 10

Per Serving:

Calories 322
Protein 10 g
Carbohydrates 41 g
Sugars 26 g
Total Fat 16.2 g
Saturated Fat 1.9 g
Cholesterol 0 mg
Sodium 20 mg
Fiber 5.6 g
Beta-Carotene 542 ug
Vitamin C 2 mg
Calcium 206 mg
Iron 3.9 mg
Folate 28 ug
Magnesium 131 mg
Potassium 602 mg
Zinc 2 mg
Selenium 6.6 ug

My Rating: 
(click on a star to select your rating)

Michellekalisz

11/02/2025 09:59 AM

Rated this recipe:

Family including 6 year old"fell" for it.  For picky eaters add more dates.  Very delicious.  I couldn't find the pie pan and made in cupcake pan for mini pies.  After 60min with the foil they were done.  

Reply

JanAlice

12/21/2020 10:24 PM

Rated this recipe:

My crust burned too! The filling was great, except both filling and crust seemed a little too sweet to me.

Reply

raraz

11/17/2018 10:56 AM

Rated this recipe: (no rating)

Can this pie be frozen?

 

Reply

daniel

04/01/2014 09:24 PM

Rated this recipe: (no rating)

The pie tastes good but the nutmeg was a bit too much. I think i will cut the amount in half next time.I would also add 1/4 tsp. of allspice that rayb suggested to give it a more traditional taste.the bake time should be reduced to 30 minutes covered then 15 uncovered to keep the crust from burning so badly.With that much arrowroot powder in the filling it should set up fine with less cooking time.
Reply

lbishoff

01/02/2014 12:41 AM

Rated this recipe:

I really enjoyed this healthy dessert. My crust also burned and I was disappointed but the filling and cream were super good. I would suggest putting a pan under the pie plate next time. I forgot to cover with tinfoil due to an unexpected phone call for the first 25 minutes so maybe that is why it burned. I also burned the motor of my super old food processor and finished blending the dates in my high powered blender which didn't work the best, but would suggest soaking the dates in a little water first for the crust part.
Reply

rayb

12/23/2013 03:19 PM

Rated this recipe:

I replaced dates with prunes in the crust it did not stick to the pan. My second attempt I added 1/2 teaspoon of allspice to the filling, this is the taste I remember in pumpkin pie. I used dates in my second crust it stuck to the pie plate.
Reply

Jean-Marc

12/11/2013 05:40 PM

Rated this recipe: (no rating)

I also found that the crust burnt, even though I used some oil. Next time I would not pre bake the crust. The filling is excellent. I doubled the amount of cinnamon. The cashew cream is top notch. Somehow I cannot rate the recipe, but would give it 4 stars.
Reply
This comment was last edited on 12/11/2013 05:40 PM

spk2me

12/04/2013 07:05 PM

Rated this recipe: (no rating)

Hello,

Made this pie with fresh pumpkin and it was delicious. The cashew cream was
Awesome!!
Reply

memkat

12/04/2013 06:40 PM

Rated this recipe:

This was very good but since I failed to spray the pan prior to putting in the crust to bake I am not sure if the problem of the crust burning on the bottom and being next to impossible to get out of the pan was my fault or if this would have happened anyway. I loved the pumpkin part and liked the taste of the crust as far as I could get out of the pan except for the part that was burned. I will try it again and follow the instructions to the letter this time.
Reply