NEWSTART'S Pumpkin Pie

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NEWSTART'S Pumpkin Pie

Source: NEWSTART Lifestyle Cookbook/from CVC archives

 

1 1/2 cups chopped dates

1 1/4 cups water

1 cup clean, raw cashews

1 Tbsp. coriander

1/2 Tbsp. cardamom

1 tsp. vanilla

1/2 tsp. salt

16 oz. can pumpkin (or fresh)

2/3 cup water

2 tsp. Emes Kosher Jel (vegan)

1 unbaked Basic Pie Crust (gf if necessary)

 

Process first 7 ingredients in a blender until very smooth. Add pumpkin and

stir until well mixed. Bring 2/3 cup water to boil and add Emes Jel. Stir

until dissolved. Add to pumpkin mixture and stir well. Pour into pie crust

and bake at 350° for 50 minute. Shield pie crust edges with foil. Let cool.

Top with Cashew Cream or 1/2 cup chopped pecans, if desired.

 

Serves: 8 (1 pie)

Calories per serving: 319

Fat grams: 14.7

 

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