Pumpkin Pie

After spending several Thanksgivings in Canada my love for pumpkin pie has grown. The first few times I couldn’t understand what all the fuzz was about. Store bought pumpkin pies especially are loaded with added sugar and not much was left of the actual pumpkin taste. When I started experimenting with ingredients on how to make a nourishing pumpkin pie, I couldn’t stop eating from it. This is a real treat without added sugar but taste sweet because of the pumpkin and dates.

Filling:

1 orange pumpkin  – roasted 30-40 minutes in the oven at 180C.pumpkin pie
1 teaspoon cinnamon
5 dates without pit
1 teaspoon vanilla extract or powder
1 teaspoon of a mix of anise, fennel, ginger & cardamom – (can be bought by Ekoplaza in a pre-formed mix).

Crust:

15 dates unpitted
200 gram mixed nuts (almonds, walnuts, brazil nuts)
100 gram roasted unsweetened coconut flakes

Optional:
Coconut yogurt – Greeks style ( I like the Abbott & Kinney brand)
raw cacao nibs

Use a food processor to make the nuts to a powder. Add dates and coconut flakes and if necessary some water if the crust is not sticky enough. Transfer to a round cake form and press the crust ingredients firmly into the mold.

Continue with completing the filling by combining rest of the ingredients and blend at high speed for 45 seconds. Add filling to the crust and place in the fridge for at least an hour so it can harden.

Serve with coconut yogurt and cacao nibs and enjoy!