Eat to Feel GREAT
Pumpkin Pie with a Walnut and Date Crust
Prep Time
10
Prep Notes
I love making this pie, it is so beautiful. It is truly a show stopper and it is made with real food. No dairy, no refine sugar, gluten free, and you can always substitute maple syrup for liquid stevia.
* This recipe calls for 1/4 cup of coconut milk, you want to use only the thick part. To get is easy put the can if fridge upside down for a few hours. When you are ready to open the can scoop out the top.
Just because you are using coconut milk you do not taste it at all.
Cooking Time
40-45 minutes
Yields
8-10 servings
Ingredients
Crust
1 1/4 cup of walnuts
6 pitted soft dates
Filling
1 can of organic pumpkin
2 large eggs
1/4 cup real maple syrup
1/4 cup coconut milk (you want to use full fat) and only the solid part
2 tablespoons almond milk
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground clove
1 1/4 teaspoon cinnamon
pinch of sea salt
2 -3 tablespoons pomegranate seeds
Directions
Preheat oven 350 degrees.
Lightly coat a 9-inch pie dish set aside. On a baking sheet spread walnuts on single layer bake for 5 minutes remove from oven let cool.
In the bowl of the food processor place nuts and dates process until nuts are finely ground than pour into prepared pie plate. Press down to mold to the bottom and the sides set aside.
In a large bowl whisk (or you can use the food processor) all ingredients except pomegranate seeds. Whisk until smooth and creamy pour into prepared pie plate. Bake for 40 to 45 minutes. You want the pie to set.
Remove pie from oven let cool for 1 hour or more than sprinkle the pomegranate on the edges of pie for garnish.
Notes
Credit
Healthy Nourishing Lifestyle ..