Pumpkin Pie (or Pudding) with Cashew Whipped Cream

Pumpkin Pie or Pudding (with Cashew Whipped Cream)

Filling

1 1/2 cups pumpkin puree (you can make it yourself by boiling or baking a pumpkin (any kind will do, just don’t use the skin) and then pureeing it) or use canned organic pumpkin.

1/2 cup blue agave nectar (adjust amount to suite your personal taste; or use 2 tbsp. agave with 1/4 tsp. liquid stevia if you need to cut back on sugars)

3 Tablespoons blackstrap molasses

1/2 teaspoon vanilla extract

1 teaspoon cinnamon

1 tablespoon minced fresh ginger, or 1 teaspoon ginger powder

1/4 teaspoon ground nutmeg

1 teaspoon ground allspice

4 teaspoons arrowroot

1/2 cup almond milk or coconut milk (almond milk is delicious and easy to make, see recipe below)

Crust:
2 cups ground almonds

1 tsp. sea salt

3 T coconut oil

Preheat the oven to 350 degrees.

In a food processor or blender, combine the pumpkin puree, agave, molasses, vanilla, cinnamon, ginger, nutmeg, allspice, arrowroot, and almond or coconut milk, in batches if necessary.

Process until the mixture is well combined and smooth.
Grind almonds in a blender or food processor.

Mix all ingredients together in the food processor and press into a pie pan.

Pour filling into the pie crust and bake for 30-40 minutes, or until the filling has firmed up.

Sometimes you will see the filling start to form cracks in it, which tells you it is getting firmer.
Let cool.
Serve with cashew/almond “whipped cream”. (recipe below)

Making Your Own Almond/Nut Milk

1 cup almonds, soaked overnight (8-12 hours in filtered water) and drained

3 cups purified water

Stevia or agave nectar to taste

Put the almonds, water and sweetener into blender and puree until smooth. Strain the mix through a piece of cheesecloth or nylon stocking. You will have to squeeze a lot to get all the liquid out. You may want to make your own nut milk bag using a nylon small-holed mesh fabric. Make a 4”x6” rectangle. The bag is easy to wash by hand or in a washing machine for reuse.
The milk will stay good for about 5 days. To extend the shelf life a bit, you may add a drop or two of lemon, orange, grapefruit or nutmeg Young Living essential oil (Young Living oils are suitable for ingestion. See http://youngliving.us and use customer #904207 to order). Alternately you may add a drop or two of colloidal silver (tasteless).
The Pulp:
Save the pulp and add it to cereal, humus or you may dehydrate in a dehydrator or in a gas oven on the lowest setting. When totally dehydrated it should be dry and flaky. Sprinkle it on desserts or use as a “flour”.

Cashew or Almond “Whipped Cream”

1 cup almonds or cashews ¾ cup water 1 Tablespoon agave nectar or pinch stevia (optional) ½ teaspoon vanilla (optional)For the smoothest consistency, use cashews or peeled almonds. Because of their alkaline nature, almonds help keep your blood at a neutral Ph.

Soak 1 cup of almonds or cashews in 2 cups of water. If you’re in a very warm climate, soak them in your refrigerator. After 8-12 hours, discard the soaking water and rinse the nuts. In a blender, place the nuts and enough fresh water to allow the blender to operate. Blend, gradually adding enough water to achieve a smooth consistency. Yields 1 ½ – 1 ¾ cups. For the best results I recommend the Vita-Mix blender. Click here to take advantage of a 30 day risk-free trial and FREE shipping ($25)

For more amazingly simple, healthy and delicious recipes to enjoy for the holidays and all year, grab your copy of my eCookbook

Pumpkin Pie (or Pudding) with Cashew Whipped Cream