This pumpkin pie recipe is an attempt to adapt traditional foods to more healthful alternatives.
For the crust:
– 1/2 cup roasted hazelnuts, ground fine
– 1 Tbsp coconut oil
– 1 Tbsp almond butter
Blend all crust ingredients in a food processor or blender to desired consistency – I like a little crunch. Press in the bottom of your pie pan or a small springform pan. I think pecans would work well with this as well. You could even do a variety of ground nuts.
For the filling:
– 8 medjool dates (could do 6 dates & 2 Tbsp maple syrup)
– 1 1/2 tsp pumpkin pie spice ( pumpkin pie spice blend recipe is given below)
– 1/4 tsp salt
– 2 eggs, added separately
– 2/3 cup coconut milk (or other dairy substitute) (or dairy, I’m not judging)
Begin by running dates through the food processor until fairly well broken down. Add the pumpkin, spices and salt and process until smooth. Add in the eggs one at a time and blend until well incorporated. Add in coconut milk and you are done.
Pour this gently over the crust. I rested a spoon on the crust and poured the filling into the spoon to protect the crust.
Bake at 350 degrees for about 40-50 minutes until the center is no longer jiggly.
Let it sit for an hour before removing from the springform pan. Cool on the counter and keep in the refrigerator until serving.
Mary’s Pumpkin Pie Spice Blend
– 1 1/2 tsp. ginger
– 1 tsp nutmeg
– 3/4 tsp allspice
– 1/2 tsp clove
– 1/2 tsp cardamom
Run all of these through a spice grinder and store in an airtight container.
Nutrition info: 1/8 of the total recipe:
Calories: 154, Fats: 11g (6 sat, 3 mon, 1 poly), Cholesterol: 53mg, Sodium 94mg, Potassium 146mg, Total Carbohydrates:12g, Fiber: 2g, Sugars: 8g, Protein: 3g