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