Author Notes
Have you ever noticed, the way pumpkin embraces ginger, softens into cinnamon, rises up for nutmeg. She is tasteful with clove, grounding for cayenne, elegantly delightful with the green herbs of basil, sage, tarragon and thyme. —food-alovestory.com
Ingredients
- Pie Crust
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2 cups
Hazelnuts, toasted
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4
Medjool Dates
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hefty pinches
Pink Salt
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1/2 teaspoon
Vanilla
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Dash
Cinnamon
- Pie Filling
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1 cup
Cashews, presoak 2-4 hours
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2
Pumpkins, medium in size (or 4 Cups Pumpkin puree)
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6
Medjool Dates
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1 tablespoon
Coconut Oil
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1 teaspoon
Cinnamon
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1/2 teaspoon
Nutmeg
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1/4 teaspoon
Ginger
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1/4 teaspoon
Clove
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1/2 teaspoon
Pink Salt
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2 tablespoons
Chia Seeds (use more if you like firmer)
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Splash
Cardamom, OPTIONAL
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1-2 tablespoons
Raw Honey, OPTIONAL
Directions
- Pie Crust
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Pulse all the ingredients in your electric blender until you have a chunky pulp. Press into a pie pan, spread evenly and refrigerate.
- Pie Filling
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Set your oven to 475F. Pierce your pumpkins and bake 30 minutes or until a knife cuts through easily.
Allow to cool. Slice open and remove the seeds. Peel the pulp from the skin and place in your electric blender. Add dates and purée. Drain the cashews and add along with the coconut oil and spices to your purée. Blend thoroughly. Taste and adjust your seasonings. I like lots of cinnamon and nutmeg so might have added more. Add honey according to your taste.
Add Chia Seeds, pulse lightly, just enough to mix in the seeds. Pour into the crust, cover and refrigerate at least 4 hours or overnight.
When ready to serve, dress it up with a shower of cinnamon, a border of hazelnuts, a maze of honey, or a waltz of raspberries. Serve with a dollop of honey or maple syrup infused yogurt.
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Coconut Yogurt Recipe: http://food-alovestory.com/2012/09/30/how-to-make-coconut-yogurt/
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