A Rather Unique Pumpkin Pie

This is positively the best pumpkin pie I have ever had. It tastes even better than normal PP, and is a little darker. Here’s the deal though: Emes Kosher Gel is no longer available. My friend, who can’t eat eggs, substitutes an equal amount of instant tapioca beads. I can eat eggs, so I substituted two eggs for the Emes, and it worked great.

Warning: the recipe should say that it serves one. I ate the whole pie within a couple of days.

Pumpkin Pie

1 1/2 cups of chopped dates
1 1/4 cups water
1 cup clean, raw cashews
1 tablespoon coriander
1/2 tablespoon cardamom
1 teaspoon vanilla
1/2 teaspoon salt
16 ounce can of pumpkin
2/3 cup water
2 teaspoons Emes Kosher Jel
1 unbaked Basic Pie Crust (below)

Process first 7 ingredients in a blender until very smooth. Add pumpkin and stir until well mixed. Bring 2/3 cup water to boil and add Emes Kosher Jel. Stir until dissolved. Add to pumpkin mixture and stir well. Pour into pie crust and bake at 350 degrees F for 50 minutes. Shield pie crust edges with foil. Let cool. Top with Cashew Cream (included as well) or 1/2 cup chopped pecans, if desired. Serves 8

Basic Pie Crust

3/4 cup barley of brown rice flour (or whole wheat or spelt)
1/3 cup almond of cashew butter
1/3 teaspoon salt
3 tablespoons water

Mix first 3 ingredients thoroughly. Add water and mix well. Form into a ball and roll between two layers of plastic wrap. Place in an ungreased 9" pie plate. Prick with fork and bake at 350 degrees F until lightly browned; suitable for both sweet and savory fillings.

Cashew Cream
1 cup water
3/4 cup clean, raw cashews
8 pitted dates
1/2 teaspoon vanilla
pinch salt

Process first 3 ingredients in a blender until very smooth. Bring to a boil, then add remaining ingredients. Reduce heat and simmer until thickened, stirring constantly. May be served warm or cold and may also be used without heating. Yields 1 cup or 8 servings