Vegan Sweet Potato Pie

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Sweet Potato Pie Recipe
makes 2 pies (feel free to half the recipe for the filling and crust)
3 cups pureed sweet potato
1 cup pureed butternut squash (if you don’t have this try 1 cup silken tofu––flavor will be different, but it’ll help pie firm)
1 cup sugar – half light brown, half cane
½ tsp salt
⅜ teaspoon ground cloves
2 tsp cinnamon
½ tsp nutmeg, freshly ground if possible
1 cup plain unsweetened soy milk (I use Westsoy brand or other non-dairy milk)
4 tbsp arrowroot powder or cornstarch
2 pie crusts (recipe for the nutty one I used in this video below)

Preheat oven to 350°.
Place all of the filling ingredients into the blender and blend until smooth.
Fill the crusts with batter, and bake for 50 minutes.If your edges brown too quickly carefully fold aluminum foil around the rim of the pie dishes.
Remove from the oven to let cool for at least 30 minutes, then set in the fridge to chill for a few more hours or overnight.

PIE CRUST RECIPE (adapted from “at home in the whole food kitchen”)
For a traditional pie crust recipe use this one from my Pecan Pie recipe (be sure to double the crust recipe):

2 cups almonds
1/2 cup pecans
1 1/4 cup rolled oats
1 tsp salt
2 cups spelt flour
1/2 cup + 2 tbsp grapeseed, canola, coconut, or olive oil
1/2 cup + 2 tbsp maple syrup or agave
2 tsp vanilla

Preheat oven to 350°.
In a food processor combine the nuts, oats, and salt. Pulse until it becomes a coarse meal.
Pour the mixture into a mixing bowl and stir in spelt flour.
Stir in the oil, syrup and vanilla. Stir well until it is all combined. It will be sticky.
Divide the dough between 2 pie dishes, and press it firmly to form the pie crust.
Poke fork holes into the bottoms of the pie.
Bake for 10 minutes before filling and baking pie.

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