Crust: Pre-made pie shell or handful of Granola for the “crust/shell”
1 15 oz can pumpkin
1 can pinto beans,rinsed and drained
1½ cups dates, soaked in warm water and drained or 3/4 cup brown sugar
2 tsp egg replacer powder or ground flax
2 tsp vanilla
2 tsp cinnamon
¼ tsp ginger
½ tsp salt
¼ tsp cloves
¼ tsp nutmeg
Add all the filling ingredients to a food processor or blender and process until smooth. (If using the dates, add soaking water or milk as needed to blend well). Pour into a pre-made crust or sprinkle bottom of pie plate with granola of choice. Bake at 350 for 60 minutes. Let cool completely before attempting to slice! Top with chopped pecans or almonds (optional).
This pumpkin pie is super healthy – so much so, you might just want to enjoy it every day!
GLUTEN FREE / VEGAN