I love pumpkin... So it just makes sense to make it into a pie!
Those sweet little dessert pumpkins are of course ideal for this recipe, but any pumpkin will yield a great result!
The Crust
1/2 cup brazil nuts
1/2 cup pecans
2 cups coconut flakes
8 Medjool Dates
1 Tbsp coconut oil
In your food processor with the S blade process all ingredients until it starts to stick together.
Press into a 25cm spring form pan and refrigerate.
The Filling
8 cups of diced pumpkin
8 medjool dates
4 tablespoons coconut oil
1/3 cup Maple syrup
2 tsp Cinnamon
1tsp Nutmeg, ginger and clove
In your food processor process pumpkin then add other ingredients and process more...
You could add this to the crust now for a textured filling or for a super smooth finish, transfer the mixture to your most powerful blender then set in the fridge for at least 3 hours...
I highly recommend using a quality Canadian maple syrup for that authentic sweetness...
Alternatively you could use agave nectar or even raw honey if you prefer.
