Looking for an amazingly delicious wheat-free and dairy free pumpkin pie? This is a must try!!!!
~ Gluten-Free ~
Ingredients:
Base :
1 1/2 cups pecans
1/2 cup hemp seeds
1/2 cup organic rolled oats
2 tbsp almond butter
2 tbsp maple syrup
Filling:
1 can organic coconut cream (400ml)
1 cup organic dates
1 can organic pumpkin puree (400ml)
2 organic eggs
2 tbsp chia seeds
1 1/2 tsp cinnamon, ground
1/2 tsp ginger, ground
1/2 tsp cloves, ground
1/2 tsp nutmeg, ground
1/2 tsp vanilla
For crust:
In a food processor add pecans, hemp seeds and oats and process until finely ground. Add almond butter and maple syrup until well combined and sticking together. Pour into deep 20" pie dish and press down firmly with fingers until covering dish on base and up sides evenly. Bake for 20 minutes at 350F.
For filling:
While crust is baking, chop dates and place in a bowl with hot water for 5-10 minutes until soft, then drain. In a food processor add coconut cream and dates and process until almost smooth. Add egg and process again until thoroughly combined. Add pumpkin puree and blend again. Then add chia seeds, spices and vanilla and blend well. Pour filling into crust (once baked) and return to oven at 425F for 15 minutes, then reduce oven heat to 350F and and bake for another 30-35 minutes.
Makes once pie, serves about 10-12 slices.
Prep & baking time:
Prep time ~ 20 minutes
Baking time ~ 50 minutes (crust baking time is part of prep time)
Total time ~ 90 minutes
Love the power of food:
Pumpkins
Pumpkins are and excellent source of carotenes, very important phytonutrients with an array of health benefits such as protective effects against many cancers and protection against type 2 diabetes. This winter squash is also a great source of Vitamin C, B1, folic acid, pantothenic acid, B6, niacin, potassium and dietary fibre.
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