Family medicine physician and clinical sexologist Dr. Rachael Ross helps radio host Robin Quivers — author of The Vegucation of Robin: How Real Food Saved My Life — make a classic holiday dessert that's both tasty and nutritious — pumpkin pie!
• 2 1/2 cups pecans
• 3 tablespoons vegetable spread, melted
• 1 cup raw cashews, soaked in 1 1/2 cups water for 1 hour
• 2 tablespoons egg substitute
• 2 15-ounce cans pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 cup maple syrup
• Place the pecans in a food processor and pulse until they are crumb-sized. Be careful not to overprocess to a paste.
• Transfer to a small mixing bowl, and stir in the vegetable spread until the mixture is evenly combined.
• Press the crumbs into a 9-inch springform pan, covering the bottom completely and having a 1-inch rise on the sides.
• Place the pan in the refrigerator, and allow the crust to chill as you make the filling.
• Preheat the oven to 325 degrees.
• Place the cashews, 1/2 cup plus 3 tablespoons soaking liquid, and the egg substitute in a blender or food processor, and puree until smooth.
• Add the pumpkin puree, spices and maple syrup, and blend again until smooth.
• Pour the filling into the prepared crust, spreading evenly in the pan.
• Bake until the top of the pie begins to caramelize, 45 to 50 minutes.
• Remove from the oven and let cool completely.
• Refrigerate the pie for at least four hours so the filling can set.
• Remove from the pan and slice.