Creamy pumpkin pie filling is right at home in this date-sweetened, gluten-free crust.
Special Diets:
Ingredients
Method
To make the crust, preheat the oven to 400F.
Line a 9-inch pie pan or springform pan with parchment paper.
Place flour, dates and pecans in a food processor, and pulse until crumbly.
Add cashew butter and puree.
Drizzle in water (a little more than 1 tablespoon) until mixture comes together in a ball.
Press evenly into the bottom and up the edges of the prepared pan, using extra flour if dough is sticky.
Bake crust until golden brown, about 10 minutes.
Cool crust completely.
To make the filling, lower the oven temperature to 350F.
Drain dates from soaking liquid and squeeze out any excess water.
Place in the food processor.
Add pumpkin puree, cashew butter, almondmilk, nutmeg and flaxseed meal.
Puree until well combined and creamy.
Pour mixture into crust.
Bake until filling browns slightly and is set completely along the edges, about 45 minutes. Cool on a rack for at least 2 hours before slicing.
Nutritional Info
Serving Size
Calories
220
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.