Pumpkin No Bake Pie

Pumpkin Pie

Recipe contributed by Joey's Plate

Serves 8-10

INGREDIENTS:

Crust

  • 1 cup oat flour
  • ½ cup almond flour
  • 2 tbsp mesquite
  • ½ tsp ground ginger
  • 1 tsp true cinnamon
  • ½ tsp fine sea salt
  • 1 tsp vanilla extract
  • 2 Medjool dates, chopped
  • 2 tbsp molasses
  • 1 tbsp almond butter
  • 1 tbsp maple syrup

Filling

  • ¾ cup cashews, soaked 2 hours
  • ½ cup plant-based milk
  • 1/3 cup maple syrup
  • ½ tsp vanilla
  • 1 tbsp lemon juice
  • 1 cup pumpkin purée
  • ¼ cup coconut cream (solid top later from unshaken can of premium coconut milk)
  • 1 tsp ground true cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp cloves (freshly ground)
  • 1 cup melted coconut oil (neutral to taste)

Salted caramel sauce

  • 2/3 cup maple syrup
  • ¾ cup liquid coconut oil (neutral to taste)
  • 4 tsp mesquite
  • ¼ - ½ tsp fine sea salt

Garnish

  • Crushed nuts
  • Coconut whipping cream (chilled in the fridge overnight)

DIRECTIONS:

Crust

  1. In a large bowl, combine oat flour, almond flour, ginger, cinnamon and sea salt.
  2. In a separate bowl, combine dates, molasses, almond butter and maple syrup, mixing well.
  3. Slowly pour dry ingredients into the date and molasses mixture. 
  4. In a circular 8" springform mold, press in crust mixture with fingers and place in freezer to set while preparing the filling.

Filling and salted caramel sauce

  1. In a high speed blender, blend soaked cashews, plant-based milk, maple syrup, vanilla and lemon juice until smooth.
  2. Add all remaining ingredients except melted coconut oil and blend for 1 minute, then add coconut oil and continue to blend until smooth.
  3. Pour over crust and set in freezer for at least 3 hours.
  4. In a separate bowl, combine all ingredients for caramel sauce and mix well.
Presentation
  1. Carefully remove cake from mold and pour caramel sauce over it using a squeeze bottle when pouring over individual slices.
  2. Set in fridge while preparing the garnish, at least 20 minutes.
  3. Whip pre-chilled coconut whipping with an electric hand mixer.
  4. Garnish with crushed nuts and coconut whipping cream, using a piping bag if desired.
SaveSave
Save
Left Continue shopping
Your Order

You have no items in your cart