Place nuts, dates and cinnamon in a food processor fitted with an S-blade and blend until no large chunks remain, stopping to scrape down sides as needed.
Add flax/water mixture and blend until thick dough forms.
Press evenly into a 9 inch pie pan. Flute the edges using your fingers or a fork.
Bake for 5 minutes. Prepare filling while crust is baking.
Add all ingredients to a food processor fitted with an S-blade.
Puree for 2-3 minutes, or until completely smooth, stopping to scrape down sides as needed.
Pour into pie crust.
Bake for 25 minutes, remove from oven and cover with foil to prevent edges from getting too dark, and then bake for an additional 20 minutes.
Let cool for 1 hour before transferring to refrigerator. Best when served the next day.
Avoid using a deep-dish pie pan as you will not have enough filling.When making the crust, get the texture to your liking by blending longer for a more smooth crust and shorter for a crunchy crust. I often find myself doubling or tripling the crust recipe and then freezing some of the dough for later.Arrowroot powder is used to thicken the filling. You'll find it in the baking aisle, often next to the spices. If needed, in this recipe you can substitute 1.5 tablespoons of cornstarch for the arrowroot.
Plant-Based Pumpkin Pie https://www.wholly-plants.com/pumpkin-pie/ 11/16/2019