Wednesday, September 29, 2010

Not Your Grandma's Pumpkin Pie

For the Crust:
  • 2 cups pre-soaked almonds
  • 1/2 cup dates, pitted and soaked
  • 1/4 tsp cinnamon

Pulse the almonds in a food processor until evenly ground. Do not over-process or you'll end up with almond butter. Add dates and process into a dough-like consistency. Press the mixture into an 8-inch ceramic pie plate that has been greased with coconut butter. Place in the freezer to set while preparing the filling.

For the Filling:
  • 2 cups pumpkin, cubed
  • meat of 1 young coconut (reserve water)
  • 1/2 C walnuts, soaked
  • 1/2 C almonds, soaked
  • 1/2 C dates, soaked
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp ginger
  • 1/2 tsp ground cloves

Begin mixing pumpkin and coconut water in a food processor until you have a smooth paste. Add in coconut meat, walnuts and almonds, blending again until smooth. Add dates and spices, and process some more.


Pour mixture on top of almond pie crust and spread evenly. Chill for several hours before serving. Enjoy in good company!

 Recipe source here


         



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