A unique and healthy twist to a traditional pumpkin pie. This no-bake, raw and dairy free dessert is a healthy way to celebrate the holidays!
Crust:
- 1 cup almond flour
- 1 cup finely shredded coconut, unsweetened
- ¼ tsp sea salt
- ½ cup pitted dates
- 1 tsp fresh ginger, grated
- 1 Tbsp Betsy’s Best Gourmet Peanut, Almond or Seed Butter
Add all ingredients to food processor and blend until mixture forms a ball. Press the crust into a pie mold and refrigerate.
Filling:
- ½ cup almond milk + 1 Tbsp Chia Seeds, soaked 15 minutes
- 1 cup cashew cream: (1 cup cashews, 1 Tbsp maple syrup, ¼ cup water, blended)
- ¼ tsp sea salt
- 1 ½ tsp cinnamon
- 1 tsp vanilla extract
- 1 tsp fresh ginger, grated
- ¼ tsp nutmeg
- 5 drops liquid Stevia
- 2 Tbsp Honey (or maple syrup)
Blend all ingredients in a blender until smooth. Add into chilled piecrust. Refrigerate until ready to serve.
The no bake pumpkin pie filling resembles more of a pudding texture. If you want the filling to be more firm, remove the 1/4 c of water to the cashew cream. Enjoy!
