One of the best parts of summer ending is… PUMPKIN PIE. Me Oh My.
This isn’t your typical pumpkin pie. This one here comes with benefits.
There’s nothing quite like it, is there?
I always wish summer lasted longer, but then pumpkin pie rolls around, and I’m like…. hello! I love you Fall.
Of course, with Pumpkin Pie, also comes ThanksGiviner, friends, Mom’s birthday, crackling fires, warm socks, scarves, toques, crispy air bike rides…Nothing wrong with any of that!
There’s nothing wrong with what you are about to make either. Your typical pumpkin pie recipe calls for refined sugar, butter, eggs, and flour.
With this son of a gun, there’s none of that.
This is a no-bake pie with mostly raw ingredients. Raw ingredients, by the way, have all their nutrients in tact which means their bursting with antioxidants, vitamins and minerals.
The only non-raw ingredient is the puréed pumpkin. Because hey, we want easy too, right? If you find some sugar pumpkins in the grocery store, and feel like whipping those up though, feel free!
It melts in your mouth.
It pleases your friends.
It’s easy to make.
It’s pumpkin pie, I mean come’on.
OH YA, AND… COCONUT WHIPPED CREAM.
Hello Thanksgiving dinner parties!
Pumpkin has a whopping 200% of your vitamin A needs in just one cup (does wonders for your vision)! It prevents cancer with the antioxidant beta-carotene. It also helps with weight loss because of the huge amount of fibre, yet low amount of calories it has. Not to mention the vitamin C it carries to help your immunity during these colder months!
Dates are natures candy. They are packed with fibre though, so the uptake of their natural sugars is slowed, and actually helps keep you energized, helps with weight loss, and allows for guilt-free sweet munching. There’s a bunch of essential minerals and vitamins in there as well.
Nuts are great for your brain, skin, and heart. They help create a decadent raw dessert with their unsaturated fats.
Time: 20 minutes prep, 5 hours freeze
Makes: 8 – inch pie pan worth of pie
- 1.5 cups pecans
- 2 tbsp chia seeds (optional)
- 1/4 cup oats
- 10 dates
- 1 tsp pure vanilla extract
- 1/4 tsp all spice
- 1/2 cup cashews (quick soak in hot water for 10 minutes, then strain)
- 1 tbsp pumpkin pie spice (or 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp allspice)
- 1.5 cups pumpkin puree, *not the pre-made pumpkin pie filling (equal to 398mL can)
- 1 banana (ripe with spots)
- 1 tsp pure vanilla extract
- 1/4 cup maple syrup
- Pinch of salt
Coconut Whipped Cream:
- 1 COLD can of full fat coconut milk (store in fridge at least 2 hours before making!)
- 1 tbsp maple syrup
- Soak cashews: Place in bowl, pour hot water over, let sit 10 minutes
- Make crust: blend all crust ingredients together in food processor. It’s done when a ball starts to form
- Spread crust mix on the bottom and up the sides of the pie pan (easier with wet fingers)
- Make pie filling: Strain cashews, blend them in food processor for 2 minutes, or until a cashew butter is formed. Then add the rest of the pie filling ingredients and blend until smooth.
- Spread pie filling over the crust evenly
- Place in the freezer for 3 hours
- Make coconut whipped cream: Flip coconut can upside down after it’s been chilled in the fridge, open the can and skim the liquid off the top (drink it!). Use just the thick, white cream. Blend the cream and maple syrup together in kitchen aid mixer, or whipping cream blender until stiff peaks form.
- Slice, add a dollop of whipped coconut cream, and enjoy!