Almost Raw Pumpkin Pie
I swear Thanksgiving crept up on me so very quietly. I feel like Halloween was just here. I blinked. The next thing I knew, it was Thanksgiving!
I did have a list of things I wanted to cook and even blog about for Thanksgiving. Like this pie, for example. Technically, fall hasn’t ended yet. So I’m still allowed to make a pumpkin pie. Woot! Although, not going to lie, I’m sooooooo ready for Christmas! We’ve actually started decorating for Christmas! I might have gone a little overboard on the Christmas shopping. Oops…
Back to this pie! This is probably my third or fourth time making this pie. I do love some frozen desserts, especially since the weather is still up and down.
This pie is easy to make, and Kyle and my bestie love it! It legitly tastes like a pumpkin ice cream pie! Ice cream in pie form? Why not!? And you know my obsession with pumpkin-everything.
Perfect for family and friends gathering.
Also great for breakfast!
For the crust
140 g pitted dates
1 ¼ cups GF rolled oats
½ cup pecans
3 tablespoons melted coconut oil
1 teaspoon water
¼ teaspoon cinnamon
1/8 teaspoon salt
For the filling
1 cup cashew, soaked
15-oz (pumpkin puree
¼ cup maple syrup
½ cup melted coconut oil
1 tablespoon almond milk
2 teaspoons vanilla
1 teaspoon cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon nutmeg
1/8 teaspoon Chinese 5 spice powder
A handful pecans, chopped
- Make your crust. Preheat oven 350ºF (180ºC).
- Grease a 9-inch pie pan. Set aside.
- In a food processor combine oats, pecans, cinnamon, and salt. Pulse until the mixture has crumbly texture.
- Add dates and oil, and process again. The mixture should stick together when pressed, otherwise add the teaspoon water and process again.
- Place mixture on prepared pie pan. Starting from the center, press the crust mixture with your fingers, working your way outwards.
- Bake for 12 – 15 minutes, until light brown. Set aside to cool.
- Make your filling. Drain the cashews.
- Add all ingredients into a blender. Blend until smooth.
- Pour filling into the cooled crust. Top with chopped pecans. Cover, and freeze overnight.