The recipe I would like to share will definitely save you some time and room in the oven as well.
Last year I posted a recipe for a dairy free and grain free pumpkin pie which I still highly recommend to try. This year I was looking for ways to eliminate eggs from this popular dessert as eggs are a common source of food sensitivity. I came up with this no bake pie. I used beef gelatin powder as a thickener. I actually recommend to use this stuff on a regular basis as it provides a great nutritional support for your cartilage and ligaments. ( What about home made gummy bears?... well, that's for another post).
If you follow a vegan diet then I would recommend experimenting with agar powder. I haven't tried it yet so I am not sure how much agar powder you would need.
I have to admit I made this pie sort of spontaneously so I used leftover roasted butternut squash that I had in the refrigerator and stretched it with a little bit of roasted sweet potato... . Honestly I find butternut squash tastier and less watery compared to a regular pie pumpkin anyways. Try it for yourself and see.... but I get better and more consistent results with butternut squash... and the sweet potato added an extra nice texture. I don't know about canned pumpkin puree... just not a fan of canned food ;))
Now the recipe for 9" baking dish
For the crust:
2 cups toasted walnuts
8-10 pitted soft dried dates ( about 1/2 cup)
1/2 tsp cinnamon
pinch of salt
Process all ingredients in a food processor until combined. Press the mixture into 9" baking dish.
Note: If the dates are too hard soak them in hot water for a few minutes. The texture of the pie crust should be soft and easily molded without cracking.
For the Filling:
1.5 c roasted butternut squash
1/2 c roasted sweet potato
1 c full fat coconut milk ( I like Thai Kitchen or 365 Whole Foods brand)
2 Tbs maple syrup
1 1/2 tsps cinnamon
1 tsp ginger powder
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp ground cardamon
1/8 tsp salt
3 Tbs beef gelatin powder
Process all ingredients except for gelatin in a food processor.
Whisk gelatin into 1/4 cup of very hot water; whisk thoroughly to dissolve all clumps. Pour clear gelatin to the food processor with the squash mixture and pulse several times to combine all the ingredients. Pour the filling into the prepared crust. You will probably end up with a little bit extra of the filling (about 1 cup); just pour it into a ramekin for a delicious pudding.
Allow to set in the refrigerator; preferably overnight. Enjoy!!