Pumpkin Pie

This healthy take on pumpkin pie is often my breakfast.

It is loaded with protein, fiber and healthy fats and is delicious enough to pass the skeptical teenager test!

I also use the filling as pumpkin hummus, which is delicious on plantain chips.

Vegan, Paleo, Gluten Free and ExistUp Reboot Friendly.

"Graham Cracker Crust"

Ingredients:

3/4 cup cashews
1/2 cup gluten free flour blend

5 dates, pitted 
1/2 cup coconut oil
1/4 cup coconut manna

Directions:

 

Blend all ingredients in a high speed blender, packing ingredients down several times until incorporated. Pack into pie plate. Bake at 300 °F for 10 minutes or until golden.

 

Let cool completely before gently filling. Crust will be crumbly.

Pumpkin Pie Filling

Ingredients:

1 can organic pumpkin
2 cans garbanzo beans, rinsed
20 dates, pitted
1/2 tsp nutmeg
1/2 tsp pumpkin pie spice
1 tbsp vanilla
1/3 cup coconut milk

 

Directions:
Blend all ingredients in a high speed blender, packing ingredients down several times until smooth, adding a bit more coconut milk if necessary.

 

Fill "Graham Cracker Crust" and refrigerate for at least one hour before serving.