Pumpkin Pie with Almond Crust

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.