Clean Pumpkin Pie
serves 8-12
Ingredients
- 1 cup buckwheat, soaked and dried
- 1 cup medjool dates, soaked
- 1/2 cup almonds
- 1 T cinnamon
- 1 t nutmeg
- sea salt
- 2 cups coconut meat
- 3 carrots, juiced
- 2 T coconut butter
- 1 T cinnamon
- 1 t nutmeg
- 1/4 t allspice
- 1/4 cloves
- Grind the buckwheat in a food processor, blender or mini chopper** until a powder forms.
- Place in a large bowl.
- Process the dates with a couple tablespoons of the soak water until a paste forms and add to the bowl.
- Add the remaining ingredients and mix well until a dough is formed. I used my hands to mix.
- Press down into a pie dish until evenly distributed.
- Put everything in a very strong blender of in a food processor. It helps to finely chop the coconut meat ahead of time. Blend until smooth.
- Pour over the crust and then stick it in the freezer overnight. Move to the fridge a couple hours before you’re ready to serve.
Your pie sounds and looks delicious, and I am happy you liked the carrot idea :)!
Thanks Amy! It really is such an incredible idea, I had so much fun playing with it! so thank YOU! 🙂
Do you have any suggestions for something to use instead of coconut? My hubs is allergic. But I'm dying to try this!
Oh no!! What a horrible allergy to have. Actually, I have just made a persimmon pie that I will be posting soon. Instead of coconut, maybe just try good ole' pumpkin, sweet potato, or persimmon 🙂