A whole food version of classic pumpkin pie that you can feel good about eating and serving to your family! Video and nutrition information below.

Wholesome Pumpkin Pie

Crust ingredients

2 cups almond flour

1/2 teaspoon salt

3 Tablespoons flax meal

1 Tablespoon apple cider vinegar

1/4 cup water

1 - 15 ounce can pure pumpkin

1 Tablespoon vanilla

1.5 teaspoon fresh lemon juice

1/4 teaspoon salt

2.5 teaspoons pumpkin pie spice

1/4 Cup corn starch

1 & 1/4 cup medjool dates or twelve large dates (remember to remove the pits!)

3/4 cup unsweetened soy milk (or other plant milk of your choice)

Preheat oven to 350 degrees and locate a 9 inch pie pan.
In a large bowl, mix together almond meal, flax, and salt.
Add the vinegar and water while mixing. Use hands to mix dough together until it forms a ball.
Press dough into pie pan, evenly spreading dough out until thickness is consistent. Poke holes with a fork into the crust to allow even cooking. Bake crust for 10-15 minutes, remember to set a timer. While crust bakes start on the filling.
Add all filling ingredients to a high speed blender and blend for a few minutes until extremely smooth. You will have to take off cover and scrape down sides a couple times. If blender is struggling add a dash more of soy milk.
Once crust has baked for 10-15 minutes and your filling is smooth and tastes delicious, add it to the crust. Smooth out the surface. Pop back in the oven and set your timer for 45 minutes.
Once done allow to cool completely. This pie is great to make a day or two ahead of time. Serve with coconut whip cream or cashew whip cream sweetened with dates if you are avoiding all processed sugars.

Calories per slice: 316 8.5 grams of protein 8 grams of fiber 169% of your daily vitamin A