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)
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)
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, blend in 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 then set it aside.
In a blender, combine all the filling ingredients and 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 in hot oven 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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Jill McKeever inspires her community with plant-based, oil-free, family-pleasing recipes to keep them on the healthy track along their wellness journey. Tune in every Friday & Saturday 9am central for her LIVE SHOW.
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