Halloween may be just a few months away (and a special Halloween too-There’s going to be a full moon out for All Hallow’s Eve 2020) but that doesn’t mean you’ll have to wait for that long to savor some delicious pumpkin pie! Today, we’re presenting you with a delectable all-green pumpkin cream pie recipe, a great dessert dish for both celebratory dinners or regular days when you just want to satisfy your sweet tooth.
Categories: SOS Dessert
- 220 gr dates, pitted and chopped
- 220 gr cashew nuts, raw and unsalted
- 1 cup coconut milk, regular
- 1 cup pumpkin puree (see Notes)
- 2.5 tsp pumpkin spice
- 1.5 tsp vanilla extract
- 3 tbsp lemon juice
Pecan-Date Pie Crust:
- 170 gr oates, rolled
- 70 gr pecan nuts, raw and unsalted
- 0.5 tsp cinnamon
- 70 gr dates, pitted and chopped
- 1.5 tbsp milk, nondairy, unsweetened
- To start the pie filling, place the pitted dates and cashews into a bowl and cover with hot water, set aside for at least 30 minutes.
- Place the oats, pecans, and cinnamon into a food processor, and process until the texture resembles coarse flour.
- Add dates, and process for about 1 minute, or until the mixture just begins to clump together.
- Add the coconut milk and process until the mixture starts to clump together into dough.
- Press the dough evenly into a standard pie pan with your fingers.
- Place in the freezer while you finish the filling.
- To ready the 1 cup of coconut milk, open the can and spoon the thicker portion into a 1 cup measuring cup, and then fill it until full with the less solid coconut milk.
- Drain the water off of the dates and cashews, and discard, place the dates and cashews into the food processor.
- Add the 1 cup of coconut milk from step 4, pumpkin puree, pumpkin pie spice, vanilla, and lemon juice, blend until very smooth (1 to 2 minutes).
- Scrape the filling into the pie crust, and smooth evenly, creating a design on the top if you wish.
- Put it in the freezer for 3 to 4 hours until it’s nice and firm.
- Serve in slices straight from the freezer, or transfer to the fridge and cover until ready to serve; this will result in a softer, creamier filling. The longer it sits out, the creamier it will be.
Homemade pumpkin puree: If you want to make your own pumpkin puree, Google how to do this, as you need to drain off any excess liquid after cooking.