This recipe is delicious! The no-bake filling is rich and decadent thanks to the creamy cashew base, so a little bit goes a long way. Be sure to serve this pie chilled; thaw just 5-10 minutes before serving. Be sure to prep this the night before the day you need it because it needs to be frozen overnight.
For the Crust:
5 ounces pitted Medjool dates
(2/3 cup pitted dates)
1 1/4 cups gluten-free rolled oats
1/2 cup pecans
1/4 teaspoon ground cinnamon
1/8 teaspoon sea salt
3 Tablespoons coconut oil, at room temperature
For The Filling:
1 cup raw cashews
1 cup canned pumpkin puree (homemade is yummy)!
3/4 cup pure maple syrup
1/2 cup coconut oil
2 teaspoons vanilla extract
3/4 teaspoon ground cinnamon
1/4 teaspoon fine-grain sea salt
1/8 teaspoon ground ginger
1/8 teaspoon freshly grated or pre-ground nutmeg
Makes 1 (9-inch) torte; serves 8-14
Prep Time: 25 minutes Freeze Time: 5 hours minimum
(gluten free~soy free~refined sugar-free)
1. Make the Crust: Preheat the oven to 350 degrees F. Lightly grease a 9-inch pie dish with coconut oil. If your dates are firm, soak them in water for 30-60 minutes and drain before using.
2. In a food processor, combine the oats, pecans, cinnamon, and salt and process until the mixture has the texture of coarse sand. Add the dates and oil and process again until the mixture comes together. It should stick together when pressed with your fingers. If it's dry, add 1 teaspoon water and process again.
3. Sprinkle the crust mixture all over the base of the pie dish. Starting from the middle, press the crumbs firmly and evenly into the dish in an outward direction. The harder you press the crumbs into the dish, the more it will hold together. Push the crust up along the sides of the dish and even out the edge with your fingers. Poke several fork holes in the crust and bake, uncovered, for 10-12 minutes, until lightly golden. Set aside to cool for 30 minutes on a cooling rack.
4. Make the Filling: In a high-speed blender, combine the cashews, pumpkin, maple syrup, oil, vanilla, cinnamon, salt, ginger, and nutmeg and blend on high until completely smooth. This can take a few minutes, depending on your blender. If your blender needs more liquid to get it going, add 1 tablespoon almond milk to help it along.
5. Pour the filling into the semi-cooled crust and smooth out the top. Carefully cover the dish with foil and place on an even surface in the freezer to chill overnight, or for at least 5 hours, until firm.
6. Remove the pie from the freezer and let it sit on the counter for 10 minutes before slicing. This pie is meant to be served cold, and it tastes best served frozen. Serve with homemade Whipped Coconut Cream, finely chopped pecans, and freshly grated nutmeg, if desired.
Tips: Leftover pie will keep in the freezer for up to 10 days. Wrap each slice individually in plastic wrap and store in an airtight container.
Not in the mood to make a crust? Turn this dessert into freezer fudge by preparing only the pumpkin filling. Pour the filling into an 8 inch square pan lined with plastic wrap, top with 1/2 cup toasted pecans, and freeze until solid (1 1/2 to 2 hours). Slice into squares and enjoy straight from the freezer!
If you like this raw pumpkin pie and want more awesome recipes with real, whole food ingredients, go to my "Lynn's Favorite Books" page and you can purchase it! Click on the link to purchase > "The Oh She Glows Cookbook."
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