Pumpkin Pie

Gluten + Dairy-Free.

What You’ll Need:

CRUST

• 1 cup pitted medjool dates, tightly packed

• 1 cup gluten-free rolled oats

• 1/2 cup pecans

• 1 1/2 tablespoons coconut oil

FILLING

• 2 cups pumpkin purée

• 3 eggs

• 1 cup coconut cream

• 1/2 cup coconut sugar

• 2 teaspoons cinnamon

• 1 teaspoon vanilla extract

• 1 teaspoon nutmeg

• 1/2 teaspoon ginger

• 1/2 teaspoon ground cloves

• pinch of sea salt

The Method:

1. Soak the dates in hot or boiling water for 15 minutes.

2. While the dates are soaking, line a 8x8 pan with parchment paper or coconut oil.

3. Once 15 minutes are up, place all of the crust ingredients into a blender or food processor. Process until a sticky texture forms.

4. Transfer the crust to the parchment-lined pan and press down firmly to create the crust.

5. Preheat the oven to 375 degrees F.

6. Place all of the pie filling ingredients to a blender and blend until smooth.

7. Pour the pie filling evenly into the baking pan with the crust and smooth over with a spatula.

8. Bake for 45-50 minutes, checking every 15 minutes until the crust turns a golden brown.

9. Once 45-50 minutes are up, remove from oven, let cool completely and refrigerate for at least 2 hours.

10. Top with pecans, coconut whipped cream, vanilla bean ice cream or nuts of choice!