Tis the season for pumpkin pie! Here is a wonderful and easy alternative that allows you to indulge without ANY guilt! This is a delicious and nutritious option, giving you your sweet tooth fix as well as good and satisfying nutrients. And the best part is that you can eat it for breakfast and not feel bad!
2 cups of soaked almonds 7 pitted medjool dates 2 pinches of salt 1/3 c water
Put all the ingredients in a food processor and blend until it forms a pasty crust-like consistency. Scoop out of the processor and put into a pie pan. Using your fingers, press the crust onto the pan so it covers the bottom and sides evenly. Put into freezer
1 1/2 cup raw pumpkin pieces, cut, seeded and skinned 2 cups of soaked cashews 1/2 cup of coconut oil 3 dates 1 tbs agave nectar or raw 1 tbs pumpkin pie seasoning from Trader Joes 1 tbs GMO free soy lethicin ( I would have preferred to use Irish moss, a more natural and soy-free coagulant but I didn't have any on hand) 1/3 cup of water 1 pinch of salt
Put all these ingredients in a high powered blender (Vitamix) or food processor. Blend until very smooth consistency. Take the pie crust out of the freezer and place the continents of the blender on top of the pie crust and smooth evenly. Place in the refrigerator to set for 1 hour.
Whipped Cream: 1 can of BPA free coconut milk 1 tsp vanilla 1 tbs raw honey
Put the can of the coconut milk in the refrigerator for a couple of hours. Flip the can upside down so the heavy and thick cream sits on the bottom (this is what you use for the whipped cream). Open the can upside down and pour out the liquid that sits on top, put in a cup and place in the refrigerator. Scoop out the hard thick coconut cream and place in a mixing bowl. Add the honey and vanilla and mix thoroughly with an egg beater until a creamy consistency. Once the pie is set dollop the cream on top to your liking. Enjoy!