Pumpkin Pie

This pie. Oh my word. It was definitely the favorite at the sugar-free party! Absolutely delicious and you'll never believe it doesn't have sugar in it. 

 It's pretty straightforward. April made the crust and doubled the cinnamon, with extremely positive results. I recommend letting it sit for just a minute before trying to slice and eat it--it gets pretty hard in the freezer.

 It's quite nice alone, but you can put coconut whipped cream on top if you want, too. 

Pumpkin Pie

Oh She Glows

Crust:

2/3 C pitted Medjool dates

1 1/4 C oats

1/2 C pecans

1/4 tsp cinnamon (we doubled this)

1/8 tsp salt

3 T coconut oil, room temperature

1. Preheat oven to 350. Lightly grease a 9-inch pie dish with coconut oil. If your dates are firm, soak them before using. 

2. In a food processor, combine the oats, pecans, cinnamon, and salt and process until the mixture has the texture of coarse sand. Add the dates and oil and process again until the miture comes together. It should stick together when pressed with your fingers. If it's dry, add 1tsp water and process again. 

3. Press the mixture into the pie pan. The harder you press, the better it will hold together. Poke holes into the crust with a fork and bake, uncovered, for 10-12 min until lightly golden. Set aside for 30 min. 

You will be tempted to eat the whole crust without making the filling. Good things come to those who wait! :)

Filling:

1 C cashews, soaked

1 C canned pumpkin puree

3/4 C pure maple syrup

1/2 C coconut oil

2 tsp vanilla

3/4 tsp cinnamon

1/4 tsp salt

1/8 tsp ground ginger

1/8 tsp freshly grated or pre-ground nutmeg

1. Drain and rinse the cashews. Blend the soaked cashews, pumpkin, maple syrup, oil, vanilla, cinnamon, salt, ginger, and nutmeg until completely smooth. Add a bit of almond milk if your blender is struggling.

2. Pour the filling into the semi-cooled crust and smooth out the top. Carefully cover the dish with foil and place on an even surface in the freezer overnight or at least 5-6 hrs until firm. 

3. Remove the pie from the freezer and let sit for 10 min before slicing. The pie is meant to be served cold, and tastes best frozen. Serve with coconut whipped cream, chopped pecans, and freshly grated nutmeg, if desired.