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Recipes

Pumpkin Pie

Ingredients

Crust
    • 3/4 cup barley OR brown rice flour
    • 1/3 cup almond OR cashew butter
    • 1/3 teaspoon salt
    • 3 tablespoons water
Filling
  • 1 & 1/2 cups chopped dates
  • 1 & 1/4 cups water
  • 1 cup clean, raw cashews
  • 1 tablespoon coriander
  • 1/2 tablespoon cardamom
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 16 ounce can pumpkin
  • 2/3 cup water
  • 1 teaspoon Agar Agar powder

Directions

Crust
  1. Mix first 3 ingredients thoroughly.
  2. Add water and mix well.
  3. Form into a ball and roll between two layers of plastic wrap.
  4. Place in an ungreased 9” pie plate. Prick with fork.
Filling
  1. Process first 7 ingredients in a blender until very smooth.
  2. Add pumpkin and stir until well mixed.
  3. Bring 2/3 cup water to boil and add Agar Agar powder. Still until dissolved, then add to pumpkin mixture.
  4. Pour pumpkin mixture into pie crust.
  5. Shield pie crust edges with foil and bake at 350 ˚F for 50 minutes.
  6. Let cool before serving.  Serves 8.

Per 1/8 pie: 319 calories; 6.7g protein (8%); 46g carbohydrate (54%); 14.7g fat (39%); 213mg sodium; 69mg calcium; 0mg cholesterol.

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