Non Baked Pumpkin Pie
Fall into new beginnings. Fall into action. Fall in love. Fall into yourself. Fall, fall, fall. When this season comes around I get inspired more than ever. I don’t know if it’s the weather or the colors that are around, the crispy air... I can’t exactly put my finger on it but why try to label a good thing here, I just know I absolutely love the fall and the offering of remembrance it starts to bring. This is a season to ground, wrap up our harvests, honor the dead, and celebrate before the darker days arrive. Half hibernation and half outside exploration.
The pumpkin harvest this time of the year is quite impressive. There are so many varieties and all seem to please my eyes. Pumpkin as food, over the years i have noticed it can be something truly loved or absolutely rejected. Now i want to warn you, this is not your typical taste of a pumpkin pie. This is a unique flavor combination that will really impress your guests and even yourself. There is a combination of two different nuts in the crust and an addition of dried coconut giving it a sweet, salty, and buttery flavor. The filling is paired with spice, vanilla, pumpkin, and banana leaving people wondering the ingredients with every bite. I hope you enjoy this process of making and indulging this sweet little pie.
Non baked Pumpkin Pie
(Non Baked, Vegan, GF, Grain free)
Crust:
2/3 cup Pecans
1/3 cup Almonds
¾ cup Coconut flakes unsweetened
20 small Dates or 13 Medjool dates de-pitted
2 tbl Coconut oil melted
1 tsp Maca powder
¼ tsp salt
2 tbl filtered water (maybe more depending on how many dates and on the nuts)
Directions:
Line a 9-inch pie pan with parchment. I spray the bottom of the pan with a coconut oil spray so the parchment can stick. Also cut the parchment into a circle but make sure some little shows over the top so you can use that to help you remove the pie. Place the nuts in a food processor with an S blade and blend till it resembled flour. Add the rest of the ingredients and add the water till it starts to stick together. Try to not over water though it will come out to mushy. Transfer the crust in the pie pan and spread out until it covers the whole bottom and then some. Start to use your fingers to form your crust, adjust to the height you desire. Sometimes this can be a few moments to do so just put on some African Jazz and get jiggy with it!
Put in the freezer once done while you make filling.
Filling:
¾ cup pure Pumpkin pure or fresh Pumpkin
2 large ripe Bananas
½ cup Coconut oil melted
4 tsp Pumpkin Spice (I use the one from trader joes)
10 dates (small) or 5 Medjool
1 tsp Vanilla extract
¼ tsp salt
Directions:
No need to wash the food processor. Add the ingredients all together and blend until smooth. There may be a few chunks of dates left but that’s ok! Remove the crust from freezer and slowly pour the filling into the shell. Once it hits the rim stop pouring, you may have a little bit of left overs. Smooth out the top with a spoon then store in freezer for a couple hours, letting it set. When you want to serve, remove from the freezer, let it sit out for 10-15 minutes the remove and serve! I added zest of an orange and lemon. Gave it a little zing!