Gluten-Free Pumpkin Pie

With Lil' Guy's sensitivities to wheat, soy, dairy,

and a multitude of other ingredients,

it can be challenging to offer him traditional foods.

I found this recipe here

and it required no substitutions,

so I gave it a go.

I'm glad I did!

This is a great recipe for those following a raw diet,

as there is no baking involved!

This is the first time I've used dates,

but they really add a subtle sweetness to the crust.

The crust is pressed down into a glass pie shell.

The filling gets whizzed in the processor.

One bowl, less to clean up!

Gluten-Free Pumpkin Pie

Crust:

1/2 cup raw pecans (other nuts will work)

1/2 cup dates (soaked in water for 2 hours)

Filling:

1 1/2 cups pumpkin puree

1 cup raw cashews, soaked in water for at least 2 hours

juice of a lemon (I used 3 T)

1 t vanilla extract

1/3 cup coconut oil, melted

1/3 cup honey, warmed (agave for vegan)

1 1/2 t pumpkin pie spice

4 T sucanat

1/4 cup water if needed

Process nuts and dates until somewhat smooth.

(I liked the nutty texture, so I kept it rustic)

Fill pie plate with crust and press down.

Melt coconut oil.

Place remaining ingredients in processor

and combine until smooth.

If too thick, add water 1 T at a time to desired consistency.

(Ours turned out perfectly fine without added water.)

Pour filling into pie crust.

Freeze 2 hours, then defrost 15 minutes before serving.

Keep in fridge 3-4 days, or in freezer for up to 1 month.

Enjoy!