Holiday Pies

PECAN PIE BARS

Tastes like pecan pie but texture and shape more like bars.

Crust

Process in a food processor:

1 1/2 cups pecans*

1 cup unsweetened shredded coconut

1/2 cup dates

Press into 8" x 8" baking dish or 8" round pie plate or spring form pan

Filling

Blend together in food processor:

1 cup chopped dates

1 cup non dairy milk or water

3 Tablespoons cornstarch

1 teaspoon vanilla

1/4 teaspoon sea salt

Add: 1 cup pecans* and pulse a few times.

Spread filling on top of crust.

Topping

 1/2 cup pecans
 2 Tablespoons maple syrup

In a small bowl, mix pecans with maple syrup, decorate top of pie and press nuts in lightly.

Bake at 350 for 35 to 40 minutes. Cool. Refrigerate overnight. Slice.

*For crust and filling it's okay to substitute pecans with cashews, almonds or walnuts.

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PUMPKIN PIE

Crust

Process in a food processor:

1 cup cashews or almonds

1 cup dates

2 teaspoons water

Press into 8" pie pan. Prebake crust at 250 for 10 minutes

Filling

Blend in blender or food processor:

1 15 oz. can pure pumpkin

1 cup coconut or other non-dairy milk

1/3 cup maple syrup

3 Tablespoons cornstarch

2 Tablespoons brown sugar

2 teaspoons cinnamon

1 teaspoon vanilla

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/2 teaspoon sea salt

Pour filling into pie crust. Bake at 350 for 35 to 45 minutes.  Cool. Refrigerate overnight. Slice.