Healthy Pumpkin Pie

Sugar, Flour, Wheat and Dairy Free!
Ingredients:

Crust:
2 C walnuts, almonds or pecans
1/4 C lightly ground flaxseeds
1/2 tsp sea salt
1/2 pound organic dates, pits removed
1 tsp vanilla extract

Filling:
4 C fresh or canned pumpkin
4 large eggs
1 C plain yogurt
3/4 C raw honey
2 tsp vanilla extract
2 tsp cinnamon
1/2 tsp nutmeg
2 tsp ginger
1/2 tsp sea salt

Topping:
2 C raw cashew nuts
1 tsp vanilla extract
1 C pure water
pinch of sea salt

Place all ingredients in a food processor and pulse on and off, processing the “dough” until it begins to form a ball. When well blended, place 1/4 of the dough into a pie plate and press evenly, spreading mixture until covered 1/4 inch thick. Cover with clean cloth, or wrap in plastic until ready to fill.

Crust may be made ahead of time, and refrigerated or frozen. Some of the crust may be put aside to use as crumbles on top of the pie.

If using fresh pumpkin or other squash, peel, de-seed, and steam until tender; allow to cool for 15 minutes and proceed. Place pumpkin in a food processor and pulse until smooth; add eggs, one at a time, pulsing mixture for a few seconds with each additional egg; add yogurt, honey, and vanilla, and pulse entire mixture until creamy and smooth. Add cinnamon, nutmeg, ginger, salt; puree one last time. Pour into piecrust. Preheat oven to 350°, and bake for 25-40 minutes until firm.

Serve with your choice of fresh whipping cream, or, try our delicious non-dairy topping option.

Place cashews, vanilla, pinch of sea salt and 1/2 C of water into blender; let sit for 15-30 minutes, and then blend until smooth, adding more water as needed. Let sit for 5 minutes, blend once again, and scrape mixture into serving dish.