Pumpkin Pie

(Grain-free, vegan, and refined sugar-free)

Don't ever convince yourself that if you eliminate foods from your diet you can't eat great food. This recipe is easy to make with a food processor or quality blender, and I always a hit among all the groups I have shared it with this year after year.

Filling:

• 1/2 cup (packed) dates (pitted)

• 2 T. Maple syrup

• 2 T. Ground Chia seeds

• 1/2 cup canned coconut milk

• 1 T. Coconut Oil

• 2 T. Tapioca or Arrowroot Powder

• 1 can (16oz) Organic Pumpkin purée

• 1 tsp. Cinnamon

• 1/2 tsp. Nutmeg

• 1/2 tsp. ground ginger

• A dash of ground cloves

Pie crust:

• 2 cups lightly packed almond flour

• 1/2 tsp Baking Soda

• 1/4+ tsp salt

• 1 T. Maple syrup

• 1/4 c. Coconut Oil

Pack the crust into the pan (for evenness, it may help to roll into a big ball first, but not necessary). I cooked the pie crust for about 8 minutes before adding the filling.

I added some hot water to the dates, which were fairly dry, and drained them after a couple minutes, then combined with maple syrup in the food processor before adding the remainder of the ingredients. (some dates have a fair amount of moisture and may do fine without soaking first.) Add to the pie crust and cook for 75-90 minutes, or until a light tap on the top of the pie shows that the middle is not still squishy. You may need to use a crust protector or put tin foil around the edges of the crust to keep it from burning.

Allow to cool and top with coconut whip cream.

Coconut or almond milk Redi whip is available at most grocery stores now!