Pumpkin Pie
- For the Crust:
- 2 cups raw almonds
- 8 dates, pitted
- 1½ Tbsp coconut oil
- 1 tsp vanilla extract
- ½ tsp salt
- *use water if needed
- For the filling
- 1 small sugar pumpkin, about 2-3 pounds
- 2 cups cashews
- ½ cup maple syrup
- 1 tsp pumpkin pie spice
- ½ tsp salt
- 1 tsp vanilla
- 1 tsp cinnamon
- Pre-heat oven to 375.
- Place all the “crust ingredients” in a food processor and blend until it forms a dough-like consistency. Add water if neccssary.
- Press the dough evenly into the bottom of a 9-inch spring-form pan and place in the freezer to set while preparing filling
- Carefully cut pumpkin in half, scoop out seeds and place cut side down on a foil-lined baking sheet.
- Place in oven and cook until pumpkin is soft, about 45 minutes. Remove from oven to cool.
- Put cashews in food processor and pulse until a fine grain.
- Add 2-3 cups of the cooked pumpkin, maple syrup, vanilla, salt and spices.
- Remove the pie crust and pour filling on top and smooth over.
- Chill in fridge for a couple of hours.
- When ready to eat, place on plate, open spring mold, clean up the edges and decorate top.
- Store in fridge.
Recipe by Three Hungry Boys at https://www.threehungryboys.com/2015/11/20/pumpkin-pie/
3.4.3177