- I always keep some of this cheesecake crust on hand so I can easily throw together a dessert, so this recipe probably has more crust that you need for the filling. Store the rest in the fridge or freezer.
- 1 1/2 c almonds
- 2/3 c raisins
- 1/4 c shredded coconut
- 1 tsp. pure vanilla or water (I often need 2)
- 2 c diced pie pumpkin (about 1" cubes)
- 3/4 c pitted dates
- 5 tbsp. almond milk
- 1 tsp. cinnamon
- 1 tsp. vanilla
- 1/2 tsp. pumpkin pie spice
- 4 tbsp. melted coconut oil
- Grind the almonds into a flour in a food processor.
- Add the raisins and continue grinding until broken down.
- Add the coconut and vanilla. Grind again to incorporate.
- Add another 1/2 - 1 teaspoon water if needed to keep the mixture held together when pressed in your hand.
- Press into the bottom of a pie plate or mini tart pans (I used 4" ones).
- In a high speed blender, combine the pumpkin, almond milk, spices, and vanilla. Blend to liquid.
- Add the dates and blend again until smooth (use the tamper).
- Add the coconut oil last, once the mixture is warm. Blend to incorporate.
- Spread the filling into crust. Chill for at least 6 hours (longer is better for flavors to mix).
Notes:I found that this pie gets better with age - it's even better after chilling in the fridge for 2-3 days and will last for 7-9 days.
Pie pumpkins are any one of several varieties of pumpkin grown for eating rather than decorative purposes. Generally, they are smaller and more dense than decorative pumpkins. Recipes calling for pumpkin may use canned or fresh varieties, but should never have decorative pumpkins used as a substitute.
Pie pumpkins are small and dense and usually have a medium or dark orange color. They usually appear in markets and grocery stores in September, and continue to be sold through November. The most common variety is the deliciously flavorful sugar pie, but other eating pumpkins may include winter luxury, deep red, and golden cushaw.