Since I was a little girl, pumpkin pie has always been my favorite. Bible. My nickname was "Angel Pumpkin Pie Person" - as extra as the queen herself. So naturally, recreating this recipe into a delicious pie that is allergen-friendly, has minimal ingredients and is also refined sugar-free was a no brainer.
Gluten-Free, Dairy-Free Pumpkin Pie
I N G R E D I E N T S
C R U S T :
1 cup raw almonds
1 cup raw walnuts
1/2 cup dates
1 tbsp coconut oil
dash of cinnamon, nutmeg & salt
F I L L I N G :
1 can organic pumpkin puree
1 pasture-raised egg
1/2 cup full-fat coconut milk
1/4 cup coconut sugar
2 tbsp pumpkin spice
dash of salt
D I R E C T I O N S
1. Soak the walnuts and almonds in a cool bowl of water for 4-8hrs.
2. Preheat the oven to 350 and soak the dates in hot water for 10 - 15 minutes. Once soaked, depit.
3. Once the nuts are finished soaking, rinse and add to a food processor.
4. Add dates, coconut oil, cinnamon, nutmeg, and salt to the food processor and pulse until the mixture reaches a cookie dough-like consistency.
5. Pour the crust mixture into a pie pan. Press the mix into the pan until cohesive and evenly distributed within the mold.
6. Place the crust into the oven for roughly 10 minutes or until lightly golden brown
7. Wash the food processor container to begin the filling.
8. Add a can of pumpkin puree, 1 egg, pumpkin spice, sugar, and coconut milk to the food processor and blend until smooth.
9. Remove the crust from the oven and add the filling.
10. Bake for roughly 1 hour, or until cooked.
11. Cool, serve, and E N J O Y!
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