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!

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Eat to Live

Pumpkin Pie with Almond Crust

Serves 10

Ingredients

For the Pie Crust:

1 cup raw almonds

1 teaspoon ground chia seeds

1 cup pitted dates

2 teaspoons water

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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

PumpkinPiewithAlmondCrust

1 10-ounce package soft tofu

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For the Cashew Cream:

11/3 cups raw cashews

3/4 cup vanilla soy, hemp, or almond milk

2/3 cup pitted dates

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Directions

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.

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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

Comments
2 Responses to “Pumpkin Pie with Almond Crust from the Eat to Live Cookbook”
  1. maurine palfy says:

    every recipe for pumpkin pie is close to being the same with the exception of this utterly amazing no sugar, no flour, eggs or dairy. I have made it for every turkey dinner (three years ago) since I was introduced to Eat To Live! p.s. keep a sharp eye on the crust. In it’s five solo minutes in the oven, my grandchildren and I ate it darker than it should have been. A very delicious treat, true ,but we are making pie not candy! maurine

  2. Hi just wanted to give you a brief heads up and let you
    know a few of the images aren’t loading correctly. I’m not sure why but
    I think its a linking issue. I’ve tried it in two different internet browsers and both show the
    same outcome.

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