DATE-SWEETENED PUMPKIN PIE
This pie is every bit as rich and tasty as traditional pumpkin pie! Enjoy it topped with homemade Plant Whip
RECIPES FROM THE BOOK "AMERICA GOES VEGAN" BY GLEN MERZER AND TRACY CHILDS
(makes 2 nine-inch pies)
1 15-ounce can pumpkin purée
1 cup pitted dates
1¼ cups raw cashews (unsoaked)
1½ cups plant milk
2 teaspoons pumpkin pie spice
¼ teaspoon salt (optional)
2 tablespoons tapioca flour (arrowroot or corn starch may also be used)
2 store-bought vegan pie crusts or Date and Toasted Oat Pie Crust (recipe below)
- Preheat oven to 350° F.
- In a high-speed blender, blend dates, cashews, and milk until smooth—scraping down the sides as needed.
- Add the remaining ingredients.
- Pour into 2 pie crusts to the top and smooth the top.
- Bake 45-50 minutes until it puffs up a bit on the sides and is firm to the touch in the center.
- Allow it to cool completely and refrigerate overnight before serving.
DATE AND TOASTED OAT PIE CRUST OR CRUMBLE
This crust is lower in fat and calories than most, is still delicious and could also be wonderful as a crumble on top of morning oatmeal as well as any dessert! Adding ground flax increases the lignan content. Lignans are a nutrient linked with breast cancer reduction and prevention.
(makes 1 large pie crust)
½ cup sunflower seeds
¾ cup quick oats or oat flour
¼ cup ground flax seeds
3/4 cup dates
1 teaspoon cinnamon
¼ teaspoon nutmeg
⅛ teaspoon salt (optional)
1½ tablespoons water (as needed)
- In a dry skillet, toast the sunflower seeds on medium-low until they start to brown (about 5 minutes). Add the oats and allow it to toast for about 2 minutes.
- In a food processor, process the dates into chunks.
- Add the toasted mixture, ground flax seeds, and the seasonings.
- Pulse to process, until it holds together well for pie crust, adding water as needed by the tablespoon to get it to form a ball. Process less if you are using this recipe as a delicious crumble topping.
- Transfer mixture to an 8 or 9-inch pie tin and press to line the bottom and sides. Crust should be between ⅛-¼ inch thick. Reserve any extra as a crumble for your oatmeal or to top the pie, fruit or dessert.