Autumn Pumpkin Pie with Cranberry Pecan Crust
Ingredients:
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
Method:
- 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.
