Vegan Pumpkin Pie

As you prepare your holiday menu this season, be sure to make room for this Vegan Pumpkin Pie. The ingredients include all whole foods and natural sugars. The sweetness comes primarily from dates, and the fats that make up this gluten and dairy free pumpkin pie are the good fats that help improve overall health. This pie is also a quick pumpkin dessert recipe that does not require any cooking.

Directions

1. Place all ingredients for pumpkin pie crust into a food processor with an S blade and process until it is finely ground and begins to stick together. Do not over process. Transfer mixture into a 9” round dish made for a pie, quiche or tart. Press the mixture down evenly with hands, bringing the crust up the sides of the dish.

2. Put Eatnuts.com Cashews, coconut milk, and maple syrup in a Vitamix and blend until creamy. Add in dates and spices and blend until smooth. Add coconut oil and continue to blend.

3. Pour on top of pie crust and spread evenly using a spatula. Place a handful of Eatnuts.com Pecans or Eatnuts.com Pumpkin Seeds on top. Cover lightly and place in the refrigerator. Place in freezer for about 1 hour before serving.

The flavor of pumpkin pie is light with a nutty, sweet crust. The filling is creamy, buttery, and slightly sweet. You can sweeten it up with some whipped cream or enjoy it in the raw with your favorite hot drink.

Holiday Recipes, Healthy Recipes, Cashew Recipes, Thanksgiving Recipes, Pecan Recipes, Pie and Dessert Recipes, Raisin Recipes, Pumpkin Seed Recipes, Fall Recipes, Winter Recipes, Vegan Recipes, Walnut Recipes, Whole Pitted Date Recipes