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| Prep Time | 30 minutes |
| Cook Time | 12 hours |
| Servings |
servings
|
Ingredients
Crust
- 2 cups walnuts
- 1/2 cup dates
- 1/2 teaspoon vanilla
- 1/4 teaspoon sea salt
- 1/2 teaspoon coconut oil
Filling
- 1.5 cups coconut milk
- 3 cups pumpkin puree
- 1/2 cup dates
- 2 teaspoon pumpkin pie spice
- 1/4 teaspoon vanilla
- 1/4 teaspoon sea salt
- 1 cup coconut oil , melted
Topping
- 1 tablespoon or more fine coconut dusting
- 1/4 teaspoon pumpkin pie spice
Ingredients
Crust
Filling
Topping
|
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Instructions
Crust
- Add walnuts, dates, vanilla, and sea salt in a food processor and blend until course.
- Grease the bottom of a spring form pan with 1/2 teaspoon coconut oil.
- Press crust mixture into the bottom of the pan.
- Put in the freezer while you make the filling.
Filling
- Using a blender, blend all the ingredients except the coconut oil until smooth. Add the coconut oil and continue to blend. Adjust for taste.
- Pour filling into pie crust and put in refrigerator overnight or longer.
- Remove from fridge and remove pie from pan.
- Sprinkle the coconut and pumpkin pie spice on top to decorate.
Recipe Notes
Adapted from http://members.hormonesbalance.com/cfb/desserts-cfb/raw-pumpkin-pie/ retrieved November 2015.