Ingredients

The following ingredients have 8 Servings
  • <strong>Crust</strong>
  • 1/2 cup brown rice flour, plus extra for pressing out the crust
  • 1/2 cup chopped pitted dates
  • 1/4 cup pecan pieces
  • 1/4 cup no-salt-added cashew butter
  • <strong>Filling</strong>
  • 3/4 cup pitted dates, soaked in warm water for 10 minutes to soften
  • 1 (15.0-ounce) can pumpkin purée
  • 2 tablespoons no-salt-added cashew butter
  • 3/4 cup unsweetened plain almondmilk
  • 1/4 teaspoon grated nutmeg
  • 3 tablespoons flaxseed meal

Instruction

  • To make the crust, preheat the oven to 400F.
  • Line a 9-inch pie pan or springform pan with parchment paper.
  • Place flour, dates and pecans in a food processor, and pulse until crumbly.
  • Add cashew butter and puree.
  • Drizzle in water (a little more than 1 tablespoon) until mixture comes together in a ball.
  • Press evenly into the bottom and up the edges of the prepared pan, using extra flour if dough is sticky.
  • Bake crust until golden brown, about 10 minutes.
  • Cool crust completely.
  • To make the filling, lower the oven temperature to 350F.
  • Drain dates from soaking liquid and squeeze out any excess water.
  • Place in the food processor.
  • Add pumpkin puree, cashew butter, almondmilk, nutmeg and flaxseed meal.
  • Puree until well combined and creamy.
  • Pour mixture into crust.
  • Bake until filling browns slightly and is set completely along the edges, about 45 minutes. Cool on a rack for at least 2 hours before slicing.