• Pumpkin Pie

    by  • November 21, 2011 • recipes, sweets • 0 Comments

    Pumpkin Pie
    Crust:
    1 cups of almonds
    1 cup of walnuts
    ¾ cup of dates
    pinch of sea salt
    Set this aside: ¼ cup of shredded coconut or almond flour
    Add ingredients to the food processor & blend until you have a dough ball.  Place shredded coconut or almond flour on pie plate & then pat your crust dough down on top of that & shape into a crust.

    Filling:
    3 cups of squash or pumpkin (I like to use a mix of buttercup & butternut squash)
    ½ cup of maple syrup
    ½ cup of macadamia nuts, soaked
    ¼ cup of coconut oil
    2 Tbs cinnamon
    1 Tbs fresh grated ginger
    ¼-½ tsp nutmeg
    1/4-½ tsp cloves
    1/4 cup of water (start with ¼ & add more if needed)
    pinch of sea salt

    Place all ingredients into a high speed blender & blend until smooth, add water as needed.  If you are using a food processor, shred your squash/pumpkin before blending & chop your macadamia nuts too & then mix everything together until creamy.  Pour filling over pie crust & refrigerate overnight (or place in freezer for a coule of hours) before serving.

    Whipped Cream:
    1 cup of cashews
    ½-1 cup of water
    1 vanilla bean-scraped
    2-3 Tbs maple syrup or agave
    ¼ of a lemon, juiced – optional
    ½ tsp cinnamon – optional
    Blend ingredients in a high speed blender until smooth & creamy.  Serve on top of pumpkin pie.  Yummmmmmmmmm!

    NOTE:  Turn recipe into pumpkin cheezecake by using 2 cups creamy nuts (macs or cashews) and 1 cup pumpkin instead of listed pie measurements & get out a spring form pan.
    HAPPY THANKSGIVING!!!!!

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