Creamy No-Bake Pumpkin Pie

Crust

1 cup 1 1/2 cups nuts (pecans and walnuts work well)

1 cup pitted, roughly chopped dates, about 10

¼ cup dried cranberries

½ tsp vanilla

Good pinch of salt

Filling

1 (15-ounce) can plain pumpkin (not pie filling)

1 cup regular coconut milk (not light)

⅓ cup maple syrup

2 tbsp cornstarch

1 tsp vanilla

1 ½ tsp ground cinnamon

1 tsp ground ginger

½ tsp salt

¼ tsp ground cloves

To make the crust, place all of the ingredients in a food processor. Pulse, while stopping occasionally to scrape sides, until nuts are finely chopped and mixture holds together when pinched. Empty the contents of the bowl into a 9-inch pie plate. Firmly press the crust mixture onto the bottom and up the sides of the pie plate.

To make the filling, place all the ingredients pot and stir to combine. Cook over medium heat, while stirring continuously, until it starts to thicken, about 5 minutes. Pour the filling into the pie crust. Let cool for about 15 minutes on the counter then refrigerate for several hours or overnight. The flavor deepens overnight. Slice and serve with vegan whipped cream.

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