Autumn Pumpkin Pie with Cranberry Pecan Crust

Autumn Pumpkin Pie with Cranberry Pecan Crust



2 cups Pecans

2 cups ground almonds

1/2 cup fresh cranberries

1/2 cup dates (soaked for an hour)

1 tbsp coconut oil

1 tsp cinnamon

1/2 tsp salt

1 tsp vanilla powder

Pie Filling

2 cups raw cashews (soaked for 4 hours)

2 1/2 cups pumpkin puree

1/2 cup maple syrup

1/2 cup coconut oil

2 inches of fresh ginger

2 tbsp cinnamon

1 tsp nutmeg

1 tsp allspice

1/2 tsp salt


  • In a food processor combine the pecans, almond powder, cranberries, dates, cinnamon, vanilla and salt.
  • Pulse just until combined and sticky.
  • Flatten the crust into a 9″inch spring form pan.
  • Place in the fridge to harden.
  • In a high speed blender, blend together the soaked cashews, pumpkin, maple syrup, coconut oil, ginger, cinnamon, nutmeg, allspice and salt.
  • Blend until creamy and smooth
  • Pour the pumpkin filling on top of the cranberry pecan crust.
  • Put back into the fridge to harden.
  • Serve topped with chopped cranberries and pecan

Note:  This pie can be frozen and pulled out about 4 hours prior to serving time.

Brooke Lundmark N.H.P.