Pumpkin Pie

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Dreena Burton.

The perfect ending to a Thanksgiving feast is with the traditional pumpkin pie! This recipe is gluten-free, dairy-free and vegan. The easy homemade crust is made with creamy almond butter using the NutraMilk. The filling can be made with fresh or canned pumpkin - we’ve used cashew butter to make it extra creamy, nourishing and tasty. Enjoy!

Check out all the healthy ingredients that almond and cashew butter provide!

INGREDIENTS

Crust:

• 2 cups rolled oats use certified gluten-free for a GF option
• 2/3 cup pitted dates packed
• 1/3 cup nut butter of choice made with the NutraMilk (I used almond butter)
• 1/8 tsp sea salt omit if almond butter has salt
• 2 tbsp. plant-based milk or more if needed to bring the crust together

Filling:

• 1 can 15 oz, 398ml pumpkin puree (pure pumpkin, not pumpkin pie filling)
• 2/3 – 3/4 cup raw cashews 2/3 for slightly softer set, 3/4 for firmer; for this photo we used 3/4 cup
• 1/3 cup milk almond milk made with the NutraMilk
• 1/2 cup maple syrup
• 2 tsp fresh lemon juice
• 1 tbsp. arrowroot powder
• 1 1/2 tsp cinnamon
• 1/4 tsp freshly ground nutmeg
• 1/4 tsp allspice
• few pinches ground cloves
• 1/2 tsp vanilla extract or 1/4 tsp vanilla bean powder
• 1/4 tsp rounded sea salt

For almond butter

• 2 cups (300g) almonds
• 1/8 teaspoon Pink Himalayan salt (optional)

For almond milk

• 1 cup (150g) almonds
• 1 quart (946ml) water
• 1/8 teaspoon Pink Himalayan salt (optional)

INSTRUCTIONS

• Start by making almond butter
  • Place almond and salt in the NutraMilk container.
  • Press Butter cycle, set for 12-13 minutes.
  • Press Start.
  • Open the container lid.
  • If necessary, set for an additional 1-2 minutes for a creamier butter.

• Make almond milk if you don’t have a batch made.
  • Place almonds in the NutraMilk container.
  • Press Butter cycle, set for 7 minutes.
  • Press Start.
  • Add water and replace lid.
  • Press Mix (do not change the default Mix time).
  • Press Start.
  • Press Dispense, open spigot and fill your container with almond milk.

• Preheat oven to 400°F. Prepare a pie plate by lightly wiping inner surface with a dab of oil (or spray).
• In the NutraMilk, add the oats, dates, and salt for the crust. Process until fine and crumbly. Then add the almond butter and milk and process for about a minute. The mixture should become sticky (it should hold together when pressed/pinched). If it's not holding together, add a little more milk, 1 tsp at a time, until it does. You shouldn't need more than another 3-4 tsp.

• Remove and transfer to prepared pie plate. Press mixture in with your fingers until evenly distributed on the base and a little up the sides of the plate (not fully up the sides to prevent burning of the crust).

• In the NutraMilk- combine all ingredients for the filling. Process until very smooth.

• Pour mixture into pie crust and gently tip back and forth to distribute evenly. (Optional: cover rim of pie plate with aluminum foil to prevent over browning of any edges of the crust.)

• Bake for 10 minutes, then reduce heat to 350F (180C) and continue to bake for 25 minutes, until the pie is golden and has mostly set (the center may be soft, but it will set further as it cools).
• Remove from oven, transfer to a cooling rack. Let cool completely before slicing and serving (can refrigerate to chill first).