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Ingredients
- Crust
-
3/4 cup
raw almonds
-
1/4 cup
pecans
-
5
large, sliced medjool dates (pits removed)
-
2 teaspoons
maple syrup
- Filling
-
15 ounces
pumpkin puree
-
1/2 teaspoon
pumpkin pie spice
-
Coconut cream scooped off of a coconut milk can (refrigerate overnight and only take the cream that separates at the top, do not take the liquid… save it for a smoothie!)
-
3 teaspoons
maple syrup
-
1/4 cup
almond butter
-
Toppings: Chopped pecans and dairy-free chocolate chips
Directions
-
Place parchment paper in a loaf pan or pie tin.
-
Mix all crust ingredients in a blender or food processor until ground and press into the pan in a layer.
-
Refrigerate the crust while you make the filling.
-
Blend all filling ingredients together and pour it over the chilled crust, spread evenly and pour toppings as desired.
-
Freeze for a couple of hours or overnight and defrost for a few minutes before serving (or if using a pie tin, you can simply refrigerate for a chilled raw pie). Top as you like.
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