Impossibly-Healthy Pumpkin Pie with Almond Nut Crust

Ingredients

Pumpkin Cream Pie

Silken Tofu (12 oz)
2 cups fresh pureed pumpklin (or yams)
2 tsp vanilla
1 tbsp. cinnamon
1/4 tsp sea salt
1 tsp nutmeg
1/4 tsp cloves and all-spice
1 tsp ginger
3 pkg Stevia or equiv
3 tbsp. psyllium

Almond Nut Pie Crust

1/2 cup oats ground into flour or alternative gluten free flour
1/2 cup ground almonds
1/4 cup fresh ground flax meal
1 tbsp arrowroot powder
1/2 tsp.ground cinnamon
1/8 tsp. ground cloves
1 packet stevia powder
1 tsp vanilla
2 tbsp Garden of Life coconut butter (melted)
2 tbsp water

Directions:

For the pie crust combine dry ingredients in a mixing bowl. Combine the water, melted butter and vanilla and pour over dry ingredients. Mix well. Transfer mixture to a 9" pie plate. Press mixture firmly into place with your fingers, making sure to cover bottom and sides of pie plate. For an unfilled piecrust, bake empty pie shell at 350 degrees for 18-20 minutes or until lightly brown. Cool and fill with pie filling. Variation: Coconut Crust - replace ground flax meal with ground coconut

Mix tofu, pumpkin, vanilla, cinnamon, salt, nutmeg, cloves, all-spice, ginger and stevia powder together in a food processor till smooth and creamy. Lastly, add psyllium, and blend. Scoop into prepared pie crust and chill for at least an hour.

Top with Tofu Whip Cream (optional).

1 cup soft tofu
1/4 cup oil
2 tbsp honey
1 tsp lemon juice
1.5 tsp vanilla
dash of salt

Blend in a blender until creamy. Chill.