Pumpkin Pie: NO ADDED SUGAR, GLUTEN FREE, VEGAN

If you're trying to keep processed foods and sugar out of your Thanksgiving dinner this holiday season then this is the perfect Pumpkin Pie for you to make for the dessert! My family does things slightly different for Thanksgiving Dinner. Instead of having the typical processed, unhealthy foods, we make all of our dishes as healthy as possible. My mom does most of the cooking, but she put me in charge of dessert. I tested out this Pumpkin Pie that has no added sugar, is gluten free and vegan! I was pretty pleased with the outcome, but added in more dates for next time to sweeten it up. Taste the batter before baking it up to make sure it's sweetened to your liking. If it's not, just add in a couple more dates than what I recommend here. That's right, this recipe is sweetened 100% with dates! Dates make a great sweetener because they're already naturally really sweet and you won't even notice them in this pie. Make this for the family without telling them your secret ingredient and see if they can tell. Enjoy, and let me know how it goes over!

CRUST INGREDIENTS

1¼ cups rolled oats ​½ cup pecan halves (2 ounces)

½ teaspoon cinnamon

7 Medjool dates, pitted and chopped 1½ tablespoons non-dairy milk, unsweet coconut milk is best to add a little extra sweetness from the coconut. INSTRUCTIONS 1. Pre-heat the oven to 375 degree. 2. Heat up a little bit more than a cup of water for about 1.5-2 minutes. Then let the medjool dates sit in the water for about 5 minutes to soak and get soft. 3. While the dates are soaking, blend together the rolled oats, pecans and cinnamon in a food processor.

4. Drain the water from the dates, then place them into the food processor with the non dairy milk. Finish blending everything together well until it forms into ball like dough. 5. Place dough on flat, clean surface. Then place a large pice of parchment paper on top of it to avoid the dough from sticking to the rolling pin. 6. Get your strong arms ready to roll! Press hard and roll out the dough until it's a large enough circle to place into the pie pan and cover the whole bottom and edges. 7. once you're done rolling, carefully flip the cut into a greased standard sized pie pan and press it up against the edges making sure all sides of the pan are covered. 8. Bake the crust for about 10 min. The remove it from the oven and set it aside. PIE FILLING INGREDIENTS 10 Medjool dates pitted and chopped ¾ cup non-dairy milk (unsweet coconut milk preferred) 1 teaspoon vanilla extract ¼ cup oat flour 1¼ teaspoon cinnamon ½ teaspoon ground nutmeg Just a small pinch of clove (1/8 tsp. or less) 1 can (15 ounces) raw organic pumpkin INSTRUCTIONS 1. Lower heat of oven to 350 degrees.

2. Place the dates into warm water to soak for 5 minutes.

3. Drain the dates then place them into a blender with the non-dairy milk, and the vanilla extract. Blend on high speed until smooth.

4. In a medium mixing bowl, add the oat flour, cinnamon, nutmeg, and clove and mix with a fork.

5. Add the pumpkin into the mixing bowl and mix it in with the flour mixture.

6. Beat the date and milk mixture into the pumpkin mixture.

7. Once everything is blended together well, scrape into the pre-baked pie crust and smooth out evenly.

8. Use aluminum foil to create a few 2-inch strips and gently wrap them around the top edge of the pie (so that the crust does not get overcooked or burnt).

9. Cook the pie for 15 minutes. Remove from the oven and remove the foil. Return to the oven and cook for another 5-10 minutes, until the edges are lightly browned.

10. Remove and cool. Pumpkin pie is best when you allow a long rest period before eating; I recommend making it the night before you're serving it. By morning it should be set up nicely.

11. Store in the fridge overnight.

12. Serve as is or with a light dusting of grated pecan nuts! If you're feeling extra naughty, serve with vanilla ice cream! Be, Unstoppable,

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