Crust
2 c. nuts of choice (I used almonds, hazelnuts and pumpkin seeds)
1/3 c. (sulphate free) dates, chopped
1/3 c. unsweetened, finely shredded coconut
3-4 tbsp virgin coconut oil
Filling
2c. pumpkin pie filling, either canned or make your own
3 tbsp. coconut cream
1/2-1 banana
1/2 c. apple sauce
1/4 c. chia seeds
Heaping tsps of spices of choice: allspice, cinnamon, clove
1/3 c. arrowroot powder
(Tbsp maple syrup?)
Topping Option 1: Nut cream
1c. cashews
1/4 c. maple syrup
dash vanilla extract
Topping option 2: Whipped Coconut Cream
1c. coconut cream
1/4 c. maple syrup
dash vanilla extract
Preheat oven to 350.
For the crust: briefly toast the nuts (350 for 10 minutes), until aromatic, watch carefully for burning. Pulse the nuts in a blender until they are finely ground. Put aside in bowl. Pulse dates and coconut until finely ground, add to nuts, combine in bowl. Add coconut oil and, using hands, combine the oil and the nuts until the mixture begins to clump together. Press into a pie plate and place into the oven for 7-10 minutes of pre-bake.
For pie filling: place chia seeds in blender and lightly pulse. Add in pumpkin purée, banana and apple sauce. Add coconut cream and arrowroot powder and blend until smooth, add a little extra coconut water (from the cream) until texture is creamy and fluid, not watery. Pour into pie crust. Heat in oven for 40-50 minutes.
For nut cream topping, put everything in a blender and let it whirl! For coconut cream whip, use a hand blender or stand blender on medium speed for 5 minutes. When lighter and airier, add maple syrup and blend long enough to incorporate.
