Pumpkin Pie (Flour, Gluten, Oil & Sugar Free, Vegan)

Recently, we were celebrating Thanksgiving. In America, it’s traditional to have turkey with cranberry sauce and to serve pumpkin pies and pecan pies.

This is a custom that is observed in most families.

Every mom, as it should be, has her own special recipe for these pies.

Today I will present you with my “secret” recipe.

It is conventional to prepare two separate pies—pumpkin and pecan—but, I decided to go a simpler route and make a 2 in 1 version.

The base and cream of my pumpkin pie consists of nuts, which makes it very tasty and satisfying.

You can prepare the mashed pumpkin yourself or buy ready-made.

A wonderful, healthy, delicate and nice looking pumpkin pie ready for the table.

By the way, one of the features of this pie is that it does not run and does not become mushy, even though it has no thickeners.

Stays good stored in the refrigerator for up to 1 week.

Ready? Set? Let’s go cooking.

We will need:

1.5 cups (354 ml.) pecans (or almonds)

1/2 cup almonds

7 dates

For filling

1 cup cashews

8 dates

7 oz (200 g) ready-made or homemade pumpkin puree

1 cup almond or regular milk

Cinnamon, ginger to taste (optional)

Preheat the oven to 150C / 300F.

Grind nuts. Add the dates and get a soft dough.

Set it into the form.

Make the filling. Mix dates, cashews, milk, pumpkin puree, and spices.

Grind it in a blender until smooth. Pour into the crust.

Bake in the oven for 15 minutes in convection mode.

Turn off the oven and let it stand for 10 minutes.

Done! Cool the pie and serve it. A delicious pie when eaten directly out of the refrigerator.

Bon appétit!