Refined Sugar-Free Pumpkin Pie with Gluten-Free Crust

Описание: Learn how to bake plant-based holiday desserts and pies from Jill McKeever.
Jill's ecookbooks are here:
https://JillMcKeever.com


Refined Sugar-Free Pumpkin Pie with Gluten-Free Crust created by Jill McKeever
(Sugar-free, Oil-free, Salt-Free, and Gluten-Free)
Makes (one 9-inch deep dish pie)

Gluten-Free Crust:
1 1/4 cup rolled oats
1/2 cup walnut pieces
1/2 cup date purée (8 pitted dates, soaked in 1/2 cup hot water then blended smooth)

Pie Filling:
1 cup can solid packed pumpkin
1 cup baked sweet potato
1 cup baked Japanese sweet potato
1/2 to 3/4 cup apple juice concentrate
1 teaspoon vanilla extract
1/2 teaspoon fresh minced ginger
1 1/2 teaspoons ground Vietnamese cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg

Preheat oven to 325ºF.

For the crust:
Use a food processor with an S-blade to cut rolled oats and walnuts into a medium coarse texture. Add date purée. Blend until ingredients come together as if they're trying to form a ball. Crust dough is ready if you can mold it into a ball. If the dough doesn't hold well, add 1/2 to 1 tablespoon water. Once the dough is workable, transfer to a pie plate. With wet hands, work the dough to form the crust. Don't try to make it perfect, that's boring. Have fun working the dough; set it aside.

In a blender, combine all the filling ingredients; blend on medium speed until smooth. You may need to stop the blender to scrape down the sides a few times. The mixture is on the thick side. Once smooth, taste for sweetness and spices. Caution: adding more apple juice concentrate thins the filling. If you get it too thin, you'll need to blend in a couple of tablespoons of cornstarch or powdered thickener for insurance.

Fill pie crust evenly; use an offset spatula to make a design or smooth top to the pie.

Bake for 30 minutes, until crust and filling look golden. Cool completely on a rack then refrigerate overnight before serving. The filling is creamier and thicker after a night in the fridge.

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