This Pumpkin Pie is the very best l have ever tasted! You have to try this one for Thanksgiving or make yourself a nice treat for next weekend. The crust is so perfect with the filling; crunchy and creamy! Hope you enjoy this recipe! Have a great day!
1/2-1 cups of raw nuts such as almonds, walnuts or peccans
1 cup gluten free oats
2-3 cups of medjool dates*
1/2 tsp ground cinnamon
Grind your oats, nuts and cinnamon in your food processor for about 45 seconds or until fine flour. Add the dates and process; you should get a very sticky crust if you use a lot of dates (and that´s very good!). In the Springform pan press your crust batter into the bottom and press firmly. Set aside while you make your filling.
2 cups fresh or cooked pumpkin**, cubed
1 fresh or frozen banana (optional)
2 cups of medjool dates* (or less)
pinch of cinnamon
pinch of nutmeg
A very little piece of ginger (0.5 cm)
Add all ingredients to your high speed blender and blend until smooth and creamy. Fill the up your pie and dig in!
l recommend freezing the pie before serving, but if your in a hurry just go ahead and eat it.
*soak your dates for about 30 minutes if they are hard and cant find medjool dates
**if you use cooked pumpkin make sure to cook 2 cups of raw pumpkin (not more)