snippets of my life

Diary

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.

Smooth.
Creamy.
Spicy.
Crumbly crust.
Perfect for family and friends gathering.
Also great for breakfast!

INGREDIENTS

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

  1. Make your crust. Preheat oven 350ºF (180ºC).
  2. Grease a 9-inch pie pan. Set aside.
  3. In a food processor combine oats, pecans, cinnamon, and salt. Pulse until the mixture has crumbly texture.
  4. Add dates and oil, and process again. The mixture should stick together when pressed, otherwise add the teaspoon water and process again.
  5. Place mixture on prepared pie pan. Starting from the center, press the crust mixture with your fingers, working your way outwards.
  6. Bake for 12 – 15 minutes, until light brown. Set aside to cool.
  7. Make your filling. Drain the cashews.
  8. Add all ingredients into a blender. Blend until smooth.
  9. Pour filling into the cooled crust. Top with chopped pecans. Cover, and freeze overnight.