Submitted by OceanBliss on September 10, 2007 - 10:21pm
Average: 4.3(8 votes)
This Pumpkin Pie is amazingly scrumptious! I make it whenever I have a craving for pumpkin, but holidays are best. I try to sneak the entire pie to myself but there’s always someone who comes along who wants a piece. My pie doesn’t last one single night! It’s heavenly.
-FOR THE CRUST-
2 Cups Pecans (unsoaked)
1 Cup Dates (Pitted, chopped)
1/2 teaspoon Cinnamon
1/2 teaspoon Cacao or Cocoa Powder
Squirt Agave or Honey
-FOR THE FILLING-
3.5 Cups Cubed Pumpkin
1 Ripe Avocado (peeled, seedless)
1.5 Cups of Dates (pitted)
1/2 tablespoon Coconut Oil
Pumpkin Pie Spice
Touch of Agave or Honey
-FOR THE TOPPING-
1 Cup Almonds (soaked)
Squirt Maple Syrup (or Agave or honey)
1 Teaspoon Vanilla
CRUST: Combine the pecans, dates, cinnamon, cacao/cocoa powder and sweetener in your high tech blender (or food processor whichever you prefer). Press into a pie pan evenly and set in the fridge.
FILLING: Chop the diced pumpkin cubes in a food processor until finely chopped. Transfer the pumpkin into your blender and add the avocado, coconut oil, chopped dates, pumpkin spice (about a teaspoon or less) & sweetener until thoroughly mixed. NOTE: Sorry I forgot to add the 1 tablespoon of Psyllium powder to the list. Add that as well. Pour into the pie pan over the crust. Sprinkle some cinnamon over top. Set in the fridge.
TOPPING – Optional: Blend the almonds, sweetener, vanilla and some water and control the consistency of the cream you want, more water for a thinner base or less for thicker. You can also add some cacao/cocoa powder to make a chcocolate version, but you will need a little more sweetener. I made 2 kinds as pictured, vanilla and chocolate. When complete, set in the fridge.
Everything should be ready within an hour, I like to let mine sit in the fridge for around 2 hours but anything works. If the pie crust breaks as you serve it, it’s normal lol, I seem to always break mine…