Pumpkin Pie
This healthy take on pumpkin pie is often my breakfast.
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It is loaded with protein, fiber and healthy fats and is delicious enough to pass the skeptical teenager test!
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I also use the filling as pumpkin hummus, which is delicious on plantain chips.
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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.