Vegan, Gluten Free, Refined Sugar Free Pumpkin Pie

This recipe is from http://helynshealthykitchen.blogspot.com

The crust only has 2 ingredients - almond meal and flax seed!!  I found the crust a little hard to roll out and get into the pie plate but once it was par baked and filled it was fine.  The pumpkin filling is not very sweet, so it is perfect with some sweetened vanilla coconut cream.  (I recommend Trader Joe's Coconut Cream.  Unlike coconut milk, you don't have to separate anything.  You just scoop it out of the can, add some powdered sugar and vanilla, mix and eat.)

Here is the final result:

Here is the recipe.

For the crust:

Ingredients:

• 1½-2 cups tightly-packed almond flour (use 2 cup for a deep dish pie plate)
• 1 TBS flax meal + 3 TBS water (NOTE: use golden flax seeds to make your flax meal if you would like an even color to the crust. Simply grind them in a nut/seed grinder, or coffee grinder, to make the flax meal.)

Directions:

1. Preheat oven to 350° F.
2. Mix the flax meal and water together and let sit for about 10 minutes.
3. Place almond flour in a food processor and turn on.
4. While running, pour in the flax mixture.
5. Pulse until the flax is completely incorporated and the dough is sticking together.
6. Turn the dough out onto a sheet of plastic wrap.
7. Press it together tightly and form a disc.
8. Refrigerate for about 30 minutes.
9. Roll the dough in between 2 sheets of plastic wrap, then turn it out into a pie plate. Don't worry if it's not perfect. You will shape it when it's in the pie plate.
10. Use one of the sheets of plastic wrap to smush the dough up the sides of the plate and level it down as best you can. The BEST way to do this is with something called a pastry and pizza roller (see photo above). It makes everything even and smooth. It's very inexpensive and I highly recommend having one in your kitchen.
11. Flute the edges using your fingers or a fork, making any design you like.
12. Dock the crust (poke it all over with a fork).
13. Bake for 20 minutes until the edges of the crust are golden. (NOTE:  you par-bake this crust for 20 minutes, then fill, then bake an additional 45 minutes)

For the filling:

Ingredients:

• 15 oz. pumpkin purée
• 10 medjool dates, pits removed
• 1¼ cups raw cashews
• 1½ cups unsweetened soy milk or other unsweetened non-dairy milk
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ¼ tsp ground cloves
• 1 vegan pie crust (see below)

Directions:

1. Place dates and 1 cup of the milk in a high-powered blender and blend until smooth.
2. Add remaining milk and cashews and blend again until smooth, scraping down the sides if needed.
3. Transfer to a mixing bowl, add remaining ingredients and whisk well to combine.
4. Pour into the pie crust and smooth the top with a spatula.
5. Bake for 45 minutes until firm and slightly cracked on the top.
6. Refrigerate overnight before serving.