Dr. Padma Garvey

The plant-based Doctor Mom 

Pumpkin Pie


For crust:

1 and ½ cups of spelt flour,  white wheat flour, or 

whole wheat pastry flour

¾ cup almond meal

1/3 cup of ripe avocado or !/3 cup of Earth

Balance coconut spread (not as healthy

though as the avocado)

½ teaspoon salt


For pie filling:

2 cups of acorn squash or butternut squash, cubed and microwaved for about 5 minutes

One packet of silken tofu

½ cup of raw, unsalted cashews

¾ cup of agave nectar

Two tablespoons of agar in four tablespoons of water.  Microwave for about 30 seconds

One tablespoon of ground cinnamon

Two teaspoons of ground ginger

½ teaspoon of salt

¼ teaspoon of nutmeg

½ teaspoon of ground cloves


Soak the cashews in the silken tofu for about 30 minutes.  Grind into a smooth paste in the mixer.

In a food processor, mix together spelt flour, almond meal and salt.  Then add the coconut spread or avocado and pulse well in food processor.  The dough should be very crumbly.  I add very little water, just enough to get it to come together enough to press down on your glass pie dish to form the crust.  The crust is going to be like a crust for a cheesecake, not one that you roll out.  Press crust down to cover all the surfaces of your pie dish and place in fridge.

In food processor, add the squash and puree well.  Then add the tofu/cashew paste, and all the other ingredients including the agar and mix well. 

Pour into your pie dish and bake at 350 degrees for about 45 to 50 minutes.  Let it cool before cutting and serving.