No-Bake Gluten Free Pumpkin Pie

Serves 1/8

No-Bake Gluten Free Pumpkin Pie

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Ingredients

    For the Crust
  • 1 cup raw pecan halves or pre-chopped (plus extra for decorating)
  • 1/2 cup pitted dates (soaked in hot water for 10 minutes)
  • 1/2 cup unsweetened shredded coconut
  • 1/3 cup ground flax seed meal
  • 1 Tbsp melted coconut oil
  • 1/4 tsp salt
  • For the Filling
  • 1 1/2 cups raw cashews (soaked in water overnight)
  • 1 can pure pumpkin puree
  • 1/2 cup unsweetened plain almond milk
  • 1/2 cup pure maple syrup or raw honey
  • 1 Tbsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp fresh grated ginger
  • 1/4 tsp cloves
  • 2 tsp vanilla extract

Method

  1. Boil water to pour over dates. They need to become soft so they blend easily with the rest of the crust ingredients. Let dates soak in hot water for 10 minutes.
  2. While dates are soaking, place a medium sized pan on stove-top and heat to med-high. Add pecans to pan and toast. Time will vary between pecan halves and pre-chopped variety. I used halves and toasted them for about 6 minutes, making sure to constantly stir to avoid burning. Once pecans are toasted, remove from pan and toast coconut shreds. These burn VERY easily. Toast them for about 3 minutes and constantly stir. Once they begin to turn golden, remove from heat.
  3. Drain dates from hot soaking water. In a food processor add pecans and dates and process until well combined. Then add coconut shreds, salt, flax, and melted coconut oil and process until well combined.
  4. Pour crust ingredients into a 9-10 inch pie or cake pan and use hands to press firmly into the bottom and edges of the pan.
  5. Drain soaked cashews and add to a high powered blender (I used Vitamix). Next, add the almond milk. Turn on the Vitamix to variable 1 and use the tamper to push cashews into the blade. Slowly turn to variable 10, making sure to continue using the tamper to push cashews into the blade. Once you have a thick paste you can add the remaining ingredients for the filling. Begin at Variable 1 again, using the tamper to help stir the ingredients. Slowly increase the speed to variable 10. It may take up to several minutes for everything to combine and make a really smooth filling. You do not want chunks of unblended nuts in the filling, so be patient. If you find you are having trouble getting everything to mix, you may add another 1/4 cup almond milk to get it going.
  6. Once the filling is blended, pour onto the crust and smooth with a large spoon or spatula.
  7. Sprinkle cinnamon on top and decorate with pecans if desired.
  8. Cover with plastic wrap or tin foil and place the refrigerator for at least 5 hours before serving. You may also freeze overnight and remove 2-3 hours before serving.
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https://www.healthylifestylerefinery.com/no-bake-gluten-free-pumpkin-pie/

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No-Bake Gluten Free Pumpkin Pie
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