Pumpkin Cream Pie (non-bake)

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

Portions: 10

INGREDIENTS:

Pie filling:

• 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

PREPARATION:

• 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.

Notes:

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.