IMG_4126

Crust:

  • ½ cup raw almonds
  • ½ cup raw pecans
  • 6 Medjool dates
  • ½ cup raisins
  • ¼ cup raw coconut flakes

Pumpkin Filling:

  • 1 ½ cups pumpkin puree (roasting your own pumpkin is delicious, but pumpkin from a can tastes great too)
  • 12 Medjool dates
  • ¼ raw cashews
  • ½ cup almond milk
  • 3 tablespoons coconut oil, melted (do not use any oil other than coconut oil)
  • 1 teaspoon cinnamon
  • ¼ teaspoon ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice

 

  1. Place crust ingredients in a food processor and process until a crumbly, doughy mixture forms
  2. Pour mixture into a 9 inch pie pan and firmly press mixture into the pan and up the sides
  3. Make your pumpkin filling by combining all ingredients in a high powered blender and blend until smooth and creamy.
  4. Pour pumpkin filling into your crust and smooth it out with a spoon.
  5. Chill overnight
(Visited 48 times, 1 visits today)