Oh, pumpkin pie!

There is no Thanksgiving without great pumpkin pie, so I made one as well.

My recipe is more like cheesecake, gluten-free, egg-free, and dairy-free and it is not baked. It burst with flavor and taste incredible! It is smooth, rich, creamy, and purely delicious.

I made this recipe for people with different allergies so they can also enjoy a great dessert during the Holidays.

I used cashews for a filling, and they give the pie a creamy and rich flavor. I know how hard is to give up the diary and to find a tasty replacement can be tricky. Simple nut crust is crunchy, and it adds a different texture. This dessert is perfect and yummy!

Crust

2 C of pecans or hazelnuts

¼ C raw cacao

6 soaked dates

1 T vanilla extract

Filling

4 C of soaked (6 hours), rinsed, and drained cashews

1 C cooked pumpkin

1 ½ C water

2/3 C coconut oil melted

½ C maple syrup

3 tablespoons lime juice

3 tablespoon pumpkin pie spice

2 tablespoons vanilla extract

Instructions

1. To make a crust: put nuts in the food processor and pulse it until they are tiny and fine. Add cacao powder and vanilla, pulse it again then add the dates. Pulse it until it makes dough. Scoop it out into a spring pan and press evenly.
2. To make a filling: Put all ingredients in a high-speed blender and blend it until the mixture is smooth and creamy.
3. Pour the mixture into the crust. Put it in the freezer for 2 hours, and then transfer the pie to the refrigerator.

In Health

Angie