It is that time of the year again and this delicious pie is a must to make asap! Pumpkins not only have a uniquely delicious flavor, but also come with its own health benefits including; a good amount of vitamin C, vitamin E, B vitamins, potassium, manganese, flavonoids, and other phytonutrients. This pie is full of healthy fats, amino acids, antioxidants, and more! Bon Appétit!
Crust:
6-8 dates, pitted about a cup
1 cup walnuts
1/2 cup almonds
2 tbsp coconut flour
2 tbsp coconut oil
1/4 tsp salt
Mix all the ingredients in a food processor until well ground. Place evenly in a pie dish or springform pan.
Filling:
2 cups cashews, soaked for 6 hours or overnight
2/3 organic pumpkin purée
1/2 cup coconut milk canned BPA free organic
1/4 cup unsweetened almond butter
3 tsp liquid stevia
1 tsp vanilla extract
1 tsp pumpkin spice
Mix all ingredients into the food processor and pour over the crust. Freeze for 2 hours before you enjoy it. Store in the refrigerator or freezer.
Topped with unsweetened coconut whipped cream, pecans, and melted Lilly’s chocolate chips.
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