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Pumpkin Pie

Pecan Pie Crust:

 3 cups pecans

2 ½ oz dates

1/8 teaspoon salt

½ teaspoon ground vanilla bean

Instructions for the Pie Crust:

In a food processor or Cuisinart, lightly blend the pecans, dates, vanilla and salt until they are a crumbly, moist consistency.  When a small handful, lightly pressed together breaks in half easily, you know that you are ready to press it into your pan. Press the crust mixture into your pan as evenly as possible and let sit in the fridge to set up.

Pumpkin Pie Filling:

1 cup coconut milk

1 ¼ oz irish moss

11 oz butternut squash (shredded or cubed)

½ coconut milk

6 oz pitted dates

¼ cup coconut nectar

¼ cup ginger juice

1 tablespoon coconut sugar

3 tablespoon vanilla

1 ½ tablespoon cinnamon

1 ½ teaspoon nutmeg

¼ teaspoon clove

¼ teaspoon turmeric powder

¼ teaspoon salt

3 tablespoon soy lecithin

1 cup coconut oil

Instructions for the Pumpkin Pie filling:

1.  Blend together the pre-soaked and rinsed irish moss (Available at Erewhon or Whole Foods) with 1 cup of coconut milk until it is a creamy paste.

2.  Add to the blender:  butternut squash,  ½ cup coconut milk, date paste, coconut nectar, ginger juice, coconut sugar, vanilla, cinnamon, nutmeg, clove, turmeric, salt.

When these are well blended add:

                 3.  The soy lecithin in granules or powder and the melted coconut oil.

4.  Pour the pumpkin pie filling into the crust and set up in the fridge from 4-6 hours.

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