For the filling: One can of drained and rinsed white beans, 1 cup of pumpkin puree or cooked pumpkin, 3 tablespoons of maple syrup, 2 teaspoons of cinnamon, 1 teaspoon of allspice, 1/8 teaspoon of clove, 1/8 teaspoon of nutmeg, 1 teaspoon of vanilla, and 1/4 cup of almond milk. Raisins to decorate.
For the crust: 1/2 cup walnuts, 6 dates, 1/4 cup almonds and 1/4 cup of pecans.
Directions:
In a food processor, blend the nuts and dates until well processed and press into the bottom of a pie pan.
For the filling: Blend the beans and pumpkin in the food processor until smooth. Add the milk and spices and blend. The thickness should be like a very thick cake batter. Pour into the pie shell and decorate with raisins. Bake at 350 degrees for 40 minutes or until the filling starts to crack around the edges.