Gluten-Free Dairy-Free Pumpkin Pie
Ingredients for the crust:
18-20 pitted dates
2.5-3 cups organic raw pecans (soaked and dehydrated)
1/2 cup of organic coconut flour
1/4 cup (or less) coconut oil or MCT oil
1 tsp vanila extract
Ingredients for the Filling:
2 large eggs, room temperature
1/4 cup full fat organic coconut milk or coconut cream
1 can (2 cups) organic pureed pumpkin 🎃
½ cup maple syrup or 3 tbsps of honey
1 tsp vanilla extract
2 tsps cinnamon
1/8 tsp ground ginger
1/8 tsp cardamom
1/8 tsp allspice
Ingredients for coconut whipped cream:
1 can (13.5 oz.) full fat coconut milk
2 teaspoons coconut nectar or coconut palm sugar
¼ teaspoon vanilla extract
Instructions for making the pie:
Preheat oven to 350ºF.
Add the ingredients for the crust into a food processor, pulsing until it turns into crumbs. It should be a bit sticky and not to crumbly. Add more dates to the mixture until it’s crust-like.
Transfer the crust to a 9-inch round baking pan or pie dish, pressing the crust into the bottom of the pan evenly with your hand.
Add the ingredients for the filling into the blender. Blend until smooth.
Pour the filling over the crust, then bake for 45-50 minutes until browned around the edges.
Remove pie from the oven. Cool 30 minutes at room temperature before eating.
Serve with homemade coconut whipped cream (see instructions below).
Instructions for making coconut whipped cream:
Place the canned full-fat coconut milk in the refrigerator overnight.
Remove the can from the refrigerator the next day and flip upside down and open that end of the can. Open the can and pour liquid out of the can.
Scoop out the coconut cream at the bottom of the can and place it in a large chilled mixing bowl with coconut sugar and vanilla extract. Whip coconut cream with beaters until a fluffy consistency is achieved.