Most everyone loves pumpkin pie around the holidays… and like everything I make, I say fresh is best!
While I have used fresh pumpkin, I LOVE the ease of substituting sweet potatoes too, because they’re easier to handle. So in this recipe, Fresh Pumpkin Pie I offer you the choice to use either pumpkin, or sweet potatoes. Whatever you choose, they taste very similar. Heck, even Betty Crocker said to feel free to use them interchangeably back in the 1950s!
This gluten-free, sugar-free, dairy-free and paleo-friendly recipe is the best I’ve come up with to date for a fresh pumpkin pie! The almond milk ricotta beautifully takes the place of cornstarch and cream, to hold the filling together and add to the pie’s overall custard-like creaminess — think pumpkin cheesecake! The stevia can be used liberally, without fear of slipping into a a sugar-coma after dinner, and all the ingredients come together for a delicious and healthy dessert for you and your family!
I challenge you to find a REAL pumpkin pie (you will have to spend hours on that alone) that is as fresh and delicious as this recipe!
- 3/4 cup walnuts
- 3/4 cup pecans
- 1/2 cup dates, or dried apricots
- Vanilla powder or extract
- Pinch sea salt
Place the nuts, dates (and/or apricots), vanilla and sea salt in a food processor and process until a fine crumble forms and sticks together. Press the mixture into a glass pie dish using fingertips lightly dampened with water to prevent sticking. Feel for highs and lows in the mixture, and press it evenly into the baking dish. Refrigerate until ready.
- 3 cups mashed pumpkin or sweet potatoes (process in food processor until smooth)
- 1 cup Kite Hill almond-milk ricotta
- 1/2+ cup almond milk (add accordingly, to maintain a thick texture)
- 3 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/4 teaspoon ground clove
- 1/2 teaspoon salt
- Stevia to taste
In Vitamix, process all ingredients, until well-combined (add the almond milk slowly, to maintain thick creamy blend of ingredients).
Preheat oven to 350°.
Pour sweet potatoes mixture into pie-shell and bake for 30 minutes (watch carefully, to not burn crust).
Let cool for 30 minutes or more.
* For a dairy-free whipped topping, beat with hand-held beaters, full-fat coconut milk, vanilla and stevia to taste!
Serve and enjoy!