Half-Baked Pumpkin Pie (Allergy-Free!)

Makes one 9-inch pie

Contains no: gluten, dairy, soy, sugar, eggs

Even people with food allergies can have pumpkin pie on Thanksgiving! This healthy version uses fresh roasted pumpkin with all the traditional spices, creamed with cashews in a festive no-bake crust. Topped with fresh “whipped” cashew cream. One caveat: it doesn’t hold its shape like a traditional baked pie; it’ll be soft and custardy, so be extra careful when plating.

Cooking Tip: For the best pies, fresh pumpkin is always preferred over canned. Make sure to purchased the smaller “pie pumpkins”. Larger varieties will be bitter and tough. Slice in half, and bake in a 400 degree oven for 45-50 minutes, until soft. Remove the seeds and puree the flesh.

FILLING
2 small pie pumpkins (3 cups pumpkin puree)
4-5 droppers liquid stevia, to taste
2-3 tablespoons maple syrup, to taste
1 tablespoon psyllium powder (see note below)
1 teaspoon vanilla
3/4 teaspoon cinnamon
1/2 teaspoon each: nutmeg, ginger, clove
1/4 teaspoon salt

CRUST
1 1/2 cups almonds or hazelnuts
1  1/4 cups pitted dates
1/2-inch piece fresh ginger, peeled
1 teaspoon vanilla extract
1/2 teaspoon sea salt

CREAM
1 1/2 cups cashews, soaked in water to cover for 30 minutes, drained
6 tablespoons water
1 teaspoon vanilla extract
1 dropper liquid stevia extract
1/4 teaspoon salt
Dash ground nutmeg

Heat the oven to 400 degrees. Lightly oil a 9-inch pie plate.

Cut the pumpkins in half and place them, flat-side down, onto a lightly oiled sheet pan or baking pan. Bake for 45-50 minutes, until the flesh is completely soft.

While the pumpkin is baking, prepare the crust and cream:

For the crust, process all of the crust ingredients in a food processor until the nuts are medium-fine ground, leaving them slightly course for texture. The crust should be crumbly, yet hold together when pressed in your palm (if the dates are really dry and the mix is too crumbly, add 1 teaspoon water and blend in).

Have a small dish of water handy for pressing the crust into the pan: Dip your hands in the water, shake off the excess, and press the crust firmly into the bottom and up the side of the pan. You’ll need to dip your hands in the water frequently to keep the crust from sticking to your fingers.

Place all of the cream ingredients in a food processor (no need to rinse the bowl from the crust). Blend until completely pureed, about 3 minutes scraping down the sides as needed. Reserve 1/2 cup for the filling, and place the remaining in the refrigerator for the cream topping.

Remove the pumpkins from the oven to cool. When cool enough to handle, remove the seeds and scoop out the flesh. Measure 3 cups of the flesh into the food processor (no need to rinse the bowl from the cream). Add the 1/2 cup of cashew cream and all remaining filling ingredients. Puree until smooth.

Scoop the filling into the crust and refrigerate for at least 2 hours to set. Remove the remaining cashew cream from the fridge and bring to room temperature before using. Slice and serve each piece with a dollop of the cashew cream.

Note on Psyllium: Psyllium is a fibrous husk that, when blended with liquid, has thickening qualities. Use it in small amounts in raw custards to help set – make sure that you use GROUND/POWDERED (not the whole husk) for desserts. Careful not to use too much or it will alter the flavor of the dessert. Purchase psyllium in the supplements section at your local natural foods store.

Food photos by Jackson D. Carson

Copyright Alison Anton. 2009. All rights reserved.