Pumpkin Pie with Almond Crust from the Eat to Live Cookbook
Navigating holiday dinners and temptations can be tough if you’re trying to maintain your healthy approach to eating and cooking. This Pumpkin Pie with Almond Crust recipe from Dr. Fuhrman’s Eat to Live Cookbook is a delicious and nutritious take on a Thanksgiving classic. Add it to your celebration this year!
Pumpkin Pie with Almond Crust
For the Pie Crust:
1 cup raw almonds
1 teaspoon ground chia seeds
1 cup pitted dates
2 teaspoons water
For the Filling:
1 (15-ounce) can pumpkin
1/2 cup pitted dates, soaked in 1/4 cup water
1/2 cup raisins
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg1/2 teaspoon ground ginger
21/2 tablespoons arrowroot powder
1 10-ounce package soft tofu
For the Cashew Cream:
11/3 cups raw cashews
3/4 cup vanilla soy, hemp, or almond milk
2/3 cup pitted dates
Preheat the oven to 350°F.
To make the crust, combine the raw almonds and 1 teaspoon ground chia seeds in a food processor. Pulse until finely ground. Add the dates and water and process until the mixture gathers into a ball. Press the mixture into a very lightly oiled 8-inch pie plate. Pre-bake the crust for 5 minutes.
To make the filling, blend the pumpkin, dates, and soaking water in a high-powered blender. Add the raisins, spices, arrowroot powder and tofu. Blend until smooth. Pour mixture into prebaked pie shell. Cover with aluminum foil and bake for 60 minutes. Uncover and continue baking an additional 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.
PER SERVING: CALORIES 337; PROTEIN 7g; CARBOHYDRATES 51g; TOTAL FAT 14g; SATURATED FAT 2g; SO DIUM 21mg; FIBER 5g; BETA-CAROTENE 1,386ug; VITAMIN C 4mg; CALCIUM 97mg; IRON 3.2mg; FOLATE 46ug; MAGNESIUM 108mg; ZINC 1.9mg; SELENIUM 7.4ug