Pumpkin Cream Pie
(result was rich & delicious)
CRUST:
1/3 cup almonds
1/3 cup walnuts
1/3 cup cashews
3 dates (pre-soaked & pitted)
FILLING:
15 oz can pumpkin (organic in BPA-free lined can)
1 cup cashews (pre-soaked)
1/4 cup pure maple syrup
3 soaked & pitted dates
1 teaspoon ground cinnamon
1 teaspoon pumpkin spice
1/2 teaspoons aluminum-free baking powder
1/2 teaspoon agar-agar powder
Splash of almond milk
INSTRUCTIONS
CRUST:
* Blenderize all crust ingredients together & press into bottom of baking dish
FILLING:
* Blenderize everything except pumpkin
* Add mixture to pumpkin in bowl & stir well
* Pour into baking dish atop crust
Bake 350 degrees for 60 minutes
(filling will set firmer as it cools)