Actually a twist on a Sweet Potato pie using sweet potatoes, yams or squash, it does an amazing job masquerading as a Pumpkin Pie. Give it a try and see what you think.
Pumpkin Pie
Crust:
- 1 cup dates, soaked (1 hour in warm water or 15 minutes in hot water)
- 1½ cups rolled oats
- 1 teaspoon pumpkin pie spice (see below for homemade version)
Add dates to a food processor and process to a fine chunk.
Add oats and spices and blend well. The mixture should ball up in your hand and break apart cleanly without it crumbling. If it crumbles, add water, 1 tablespoon at a time and test.
Put the mixture into a 9” pie plate and press evenly around the plate with your fingers or the back of a spoon.
Filling:
- ½ cup cashews
- ½ cup dates, pitted (9-10 medium dates)
- ½ teaspoon cinnamon
- 1 tablespoon pumpkin pie spice (see below for homemade version)
- 2 tablespoons ground chia
- ¾ cup filtered water
- 2½ cups cooked sweet potatoes, squash and/or yams *
Add cashews, dates, cinnamon, pumpkin pie spice, chia and water (everything except the potatoes) to a blender and blend on high until smooth and creamy.
In a food processor, add the sweet potatoes and the creamy mix from the blender. Process to a smooth consistency.
Fill crust and bake at 375º for 20 minutes
Let cool completely before cutting and serving.
* The potatoes can be baked, steamed or boiled. I prefer baked. If using steamed or boiled, reduce the water by 2 tablespoons. Also, the potatoes can be cooked with skins on or peeled. I prefer with the skins on for the taste that that gives.
Pumpkin Pie Spice
- 5 tablespoons cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- Dash of ground cloves