This pumpkin pie is absolutely delicious – I got the thumbs up from my butter and sugar loving grandparents at our holiday dinner. If you are cooking for anyone who is gluten free or dairy-free because of allergies or personal preferences, this is perfect.
This pumpkin pie uses natural sweeteners of dates and coconut sugar. The best part is the filling tastes absolutely identical and arguably better than a classic pumpkin pie. I won’t name names but I caught someone in my family eating the batter with a spoon straight out of the blender- It’s so rich and delicious!
This pumpkin pie will definitely make an appearance at our table year after year. Head to your favourite farmer and pick up a pumpkin!
For the Crust
2 cups of medjool dates, pitted
½ cup of shredded coconut (optional but delicious)
3 ½ cups of lightly toasted pecans (or almonds, hazelnuts etc.)
1 tsp. pumpkin spice (or nutmeg, cinnamon, clove)
For the Filling
3 cups steamed pumpkin (head to your local market!)
1.5 cup of raw cashews, soaked for at least 4 hours or over night
½ cup coconut sugar (or brown sugar)
2 tbsp. pumpkin spice
¼ – 1/3 cup nut milk (almond, hemp, organic soy, coconut)
2 tbsp. coconut oil
1. With your spring form pan, give it a good grease.
2. In a food processor, blend your crust ingredients. You want to be able to grab a bunch, and squeeze together and it hold together. If not, add a teaspoon of coconut oil, almond butter or another date. Process for anywhere between 30 – 2 minutes, be sure not to make a puree. Keep the crunch!
3. Push into the sides of your pan, along the bottom and onto the sides. When you are done, take the back of a spoon to really blend it smooth into the mould.
4. In a high-speed blender, place all of the filling ingredients. Starting on low and working you way up to a high speed – blend until very smooth. If your blender is getting stuck – add more nut milk, one tablespoon at a time. You may have to stop it and give it a stir if your blender isn’t super strong.
5. Taste – need more spice? A little more sweetness? A pinch of sea salt? Too think? It should be a thick batter but with some movement.
6. Pour into the crust.
7. Freeze for at least 3 hours or over night.
8. Take out of the freezer about 2 hours before eating. To serve – slice into 8 pieces – careful, it will be soft and a little hard to manage but the flavour is so worth a little mess.
9. Saves well in the fridge (1 – 2 days) or freezer (covered, several months).