My one daughter loves pumpkin pie on Thanksgiving and often asks me to make it throughout the year. I like it, but it’s not my favourite.
This recipe, however is like a cross between a pie and a cheesecake, as you don’t bake it. The cashews and coconut oil make it really creamy and satisfying.
I had a whole crew of teenagers here and they devoured it! It is really simple to make, freezes well and the crust is a dream. It doesn’t crumble or come apart when it’s cut. I’d highly suggest trying it for your next special dinner.
Adding some whipped coconut cream really takes it to the next level. It’s easy to make ahead of time and needs to stay frozen. This recipe is from the book Oh She Glows, by Angela Liddon. Yes, I know, I am addicted! I’d highly suggest purchasing it if you are looking for a great plant-based cookbook.
Ingredients
- For the crust:5 ounces (2/3 cup) pitted Medjool dates1 1/4 cups rolled oats (using gluten free will make the recipe gluten free)1/2 cup pecans1/4 teaspoon ground cinnamon1/8 teaspoon salt3 Tbls coconut oil, meltedFor the filling:1 cup raw cashews, soaked for at least one hour1 cup canned pumpkin puree3/4 cup pure maple syrup1/2 cup coconut oil2 tsps pure vanilla extrant3/4 tsp ground cinnamon1/4 tsp fine sea salt1/8 tsp ground ginger1/8 tsp freshly grated or pre-ground nutmegTopping:whipped coconut cream- store bought or: To make: Chill can of coconut milk in fridge for 10 hours, scoop solid coconut cream into chilled bowl and whip until fluffy and smooth. Add 2 Tbsp maple syrup or other sweetener, 1/2 tsp of vanilla and beat gently to combine.sprinkle with chopped pecans
Instructions
- To make the crust, preheat oven to 350 degrees Fahrenheit. Lightly grease a 9"pie dish with coconut oil. If your dates are firm, soak them for 30-60 minutes, then drain.
- In a food processor, combine the oats, pecans, cinnamon and salt and process until the mixture becomes the texture of coarse sand. Add the dates and oil and process again until the mixture comes together.
- Sprinkle the crust over the entire base of the pie plate. Starting in the middle, press the base into the pan, working your way outward. Press the crust up along the sides of the dish and even out the edges with your fingers. Poke fork holes in the crust and bake for 10-12 minutes, until lightly golden. Cool on a cooling rack for 30 minutes.
- To make the filling, drain and rinse the cashews. In a high speed blender, combine the cashews, pumpkin, maple syrup, oil, vanilla, cinnamon, salt, ginger and nutmeg. Blend until totally smooth. If you need more liquid, add a tablespoon of almond milk.
- Pour the filling into the crust and smooth out the top. Carefully cover the dish with foil and place in the freezer overnight or for at least 5 hours.
- Remove the pie from the freezer and let sit for 10 minutes. Slice and serve frozen adding coconut whip and nuts if desired.
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