Pumpkin Pie (Grain-Free/Egg-Free/Vegan)

For those looking for a grain-free, vegan pumpkin pie, look no further! This recipe is also minimally processed and uses dried medjool dates &/or maple syrup as the sweetener(s). As always, I recommend using organic ingredients to avoid harmful pesticides, GMO's and toxic processing aids/chemicals.

Dates provide whole-food sweetness and nutrition. Dates contain about 1/2 gram of fiber per date as well as antioxidants and vitamins/minerals. I use organic, dried medjool dates that I source from my local natural food co-op in the self-serve, bulk-bins. I make sure they have not been processed in any way so I can avoid sulfur dioxide (preservative) and any other processing aids/additives such as glycerin, oil etc. Packaged dates typically have been pitted, treated with a preservative to maintain bright color and coated with a lubricant so the dates don't stick together in the package. Once you've tasted an unprocessed date, you'll never eat a packaged date again! ;) There's no comparison. I never liked dates until I had an unprocessed dried date. Look for unprocessed dates at farmer's markets and farm stands too. Well worth having to remove the pits yourself! ;)

Instead of using eggs to thicken/set the pumpkin filling, ground flaxseeds and arrowroot starch/flour are used. You could probably use tapioca starch if that's all you have on-hand, but I'm not sure if it's a direct replacement or if the usage level needs to be adjusted. Tapioca may have stronger or weaker water-binding functionality than arrowroot, so adjust usage as needed.

For optimum texture and aesthetically-pleasing color, be sure to refrigerate before cutting and serving. Refrigerating fully "sets" the filling (so it's not runny) & the color of the filling lightens & brightens after refrigerating.

Pie Crust Ingredients:

2 cups nuts*, raw, pulverized into flour (I like 1 cup pecans + 1 cup walnuts)

1 cup arrowroot flour/starch*

1 flaxseed "egg", whisk & soak 10 min. (1 TB ground flax* + 2.25 TB filtered or DI water)

2 TB oil* (I like olive oil or refined coconut oil)

2 TB maple syrup or date syrup*

3/4 tsp salt, ground (I like pink Himalayan salt)

Pumpkin Filling Ingredients:

15 ounces canned pumpkin puree* (BPA-free can)

5.4 ounces canned coconut cream* (with or without guar gum)

1/2 cup maple syrup* or 12 medjool dates

3 concentrated flaxseed "eggs", whisk & soak 10 min. (3 TB ground flax* + 5 TB filtered or DI water)

4 TB arrowroot flour/starch*

3 TB maple sugar* or 1/4 cup coconut sugar* or 5 dried medjool dates*

1 tsp vanilla extract*

1 tsp cinnamon*, ground

1/2 tsp ginger*, ground

1/2 tsp salt, ground (I like pink Himalayan)

1/4 tsp cloves*, ground

1/4 tsp nutmeg*, ground

Note: * denotes "organic"

Instructions:

1) If using dates, butterfly the dates with a knife to remove the pits and soak in filtered, hot water for ~ 10-15 min to soften

2) While waiting for the dates to soften, prepare flax "eggs" for crust and filling in 2 separate small bowls

3) Adjust oven rack to lower/middle position & preheat oven to 375F

4) Using a high-power blender (VitaMix), prepare nut flour (or use store-bought nut flour). For optimum curst texture, avoid over-blending. Do not blend into nut butter consistency.

5) Transfer nut flour to a large mixing bowl & add arrowroot starch & salt. Mix with a spoon & press the nut lumps so that they incorporate with the starch & salt.

6) Add the oil, mix and continue pressing the nut lumps to ensure the oil is evenly distributed and the mixture is homogeneous.

7) Add maple or date syrup & 1 flax "egg". Mix & fold with spoon until pie dough forms

8) Press the pie crust dough into a 9" glass baking pie dish & pierce with a fork several times all around the bottom and sides to allow air to escape during baking. This helps prevent the crust from forming trapped air bubbles.

9) Par-bake the pie crust uncovered for ~ 6-8 min @ 375F

10) Remove par-baked crust from oven & let cool slightly on a rack while preparing the pie filling

11) Reduce oven temperature to 350F

12) Drain the water from the soaked/softened dates (water a plant with the leftover water)

13) Using a high-power blender (VitaMix) or food processor, blend all pie filling ingredients on high speed for 1-2 min, or until homogeneous. Mixture should be smooth and creamy. I recommend putting the pumpkin puree in the blender/processor first. If you put the dates in first, the blade may get stuck.

14) Pour the pie filling into the par-baked crust

15) Bake the pie in the oven @ 350 F for ~40-50 min (~40 min if using dates & ~50 min if using maple syrup) with a loose foil tent. The foil tent will prevent excessive browning/burning of the crust. Unlike a grain-based crust, nut-based crusts brown and toast within a few minutes. Be sure the foil is not touching the pie, especially the wet filling. If the foil touches the filling, the filling will bake onto the foil and your pie will have aesthetic defects. Not to mention, you'll lose some filling to the foil! ;)

16) Cool baked pie on a cooling rack until ambient, then cover & refrigerate before serving.

Optional:

Top with homemade whipped coconut cream just before serving.