Thanksgiving is coming so I am playing with some pumpkin pie variations. As you know I love desserts that are actually good for you. This version of Pumpkin Pie is made with some very beneficial ingredients your body will love. The only sweetener is the dates. This dessert is very easy to make, delicious, creamy and healthy.
The crust is made with almonds and dates. Here are some of their benefits:
Almonds are good for your heart, lower bad cholesterol, help build strong bones and teeth and contain healthy fats. Eating too many nuts is hard on the digestive system but in limited quantities they provide some good nutrition.
Dates are a dry fruit that is sweet in taste and is rich in minerals and vitamins. It is a popular healing food in Ayruveda, particularly for the digestive system because they contain soluble fibers and insoluble fibers. They are low in calories, high in iron and rich in potassium.
The health benefits in the filling come mostly from the pumpkin, dates and coconut oil.
Pumpkins are a great source of fiber. They are rich in beta carotene which plays a role in cancer prevention. The carotenoids in pumpkin can help keep the skin wrinkle free.
Coconut oil offers a variety of health benefits, including, fat burning, nourishing skin, scalp and hair, and even feeding the brain for better focus and memory.
Cashews are a rich and delicious nut which I use to provide a creamy texture. They do have health benefits but only in small quantities . They are one of the biggest offenders when it comes to phytic acid as compared to other nuts. Soaking them is an easy way to get rid of most of the phytic acid and other antinutrients
Vegan “Almost Raw” Pumpkin Pie
The only ingredient that is not raw in this creamy dessert is the pumpkin. Pumpkin needs to be cooked, I used organic canned pumpkin, but homemade is also great. If you buy canned pumpkin check there are no additional ingredients and see if you can get one in a BPA free can.
2 cups almonds, sprouted are best ( you can buy them sprouted in many health food stores)
1 cup dates, soaked 1 hour to soften, coarsely chopped
¼ tsp vanilla
¼ tsp cinnamon
1-2 Tb water
- Place almonds in food processor and process until fine.
- Add in dates, vanilla, and cinnamon. Process until the dates are broken down and the dough begins to hold together.
- Add enough water to form a dough consistency.
- Pat into a glass pie plate so that the crust is ¼ inch thick
- Refrigerate the crust while you prepare the filling
½ cup cashews, soaked 4 hours
2 ½ cups canned pumpkin puree
1 cup dates, soaked in water for 1 hour until soft, coarsely chopped
1 ½ – 2 tsp pumpkin pie spice (to taste)
1 tsp vanilla
1/2 cup coconut oil, gently melted
¼ cup full fat canned coconut milk (Native Forest is BPA free)
- Drain the soaked cashews, discarding the water, rinse. Place the nuts into a food processor and process them until a butter forms.
- Add the pumpkin, dates, spice and vanilla. Process until smooth.
- Pour in coconut oil and coconut milk while processing.
- Taste for spice and sweetness. ( if you want it sweeter you can add a few drops of stevia)
- Pour mixture into the crust. Spread to the edges and smooth over the top.
- Chill at least 3 hours before serving.
Shared with Slightly Indulgent Tuesday , Fat Tuesday, Real Food Wednesday, Healthy 2 Day, Healing with Food Friday