SWEET POTATO PUMPKIN SPICED PIE
w/ whipped coconut crème
Recipes created by Teri Gentes. Permission required to reprint.
While some may feel pumpkin spiced foods are reserved for the fall this pie is a wonderful way to enjoy a fabulous dessert while nourishing your body with an abundance of anti-oxidant and anti-inflammatory foods and spices. Make this any time you crave a creamy pie. If preferred the crust can be made with ginger cookies instead of the nuts and dates combo. Whatever you choose the real star of this dessert is the filling. Fragrant, warming and ever so satisfying, it stores well in the freezer properly wrapped.
1½ cups almond meal or ground oat meal flakes
1/3-1/2 cup soft dried dates
½-1 tsp pumpkin spice, store bought or home-made (see below)
Pinch sea salt
2 tbsp coconut oil, melted
DIRECTIONS:
2 cups cooked sweet potatoes, peeled or 2 cups cooked pumpkin pulp
2/3 -1 cup pureed dates to taste (I prefer it with 2/3 cup) *
1-2 tbsp maple syrup, or to taste (adds that fabulous Canadian Maple taste)
¼ cup coconut oil, warmed to melt
1 tsp vanilla – liquid or paste | brandy or rum is a nice option
2 tsp pumpkin spice, or to taste
Pinch sea salt
DIRECTIONS:
TERI’S PUMPKIN PIE SPICE BLEND:
In a small jar with a lid, mix together 2 tbsp cinnamon, 2 tsp ginger, ¼ tsp cloves, ¼ tsp allspice, ¼ tsp nutmeg and ¼ tsp cardamom if desired (This keeps for ages and is perfect when making pumpkin smoothies, bars, lattes, etc.)
w/ whipped coconut crème
Recipes created by Teri Gentes. Permission required to reprint.
While some may feel pumpkin spiced foods are reserved for the fall this pie is a wonderful way to enjoy a fabulous dessert while nourishing your body with an abundance of anti-oxidant and anti-inflammatory foods and spices. Make this any time you crave a creamy pie. If preferred the crust can be made with ginger cookies instead of the nuts and dates combo. Whatever you choose the real star of this dessert is the filling. Fragrant, warming and ever so satisfying, it stores well in the freezer properly wrapped.
- Dessert
- Vegan; gluten and soy free
- Serves 8
1½ cups almond meal or ground oat meal flakes
1/3-1/2 cup soft dried dates
½-1 tsp pumpkin spice, store bought or home-made (see below)
Pinch sea salt
2 tbsp coconut oil, melted
DIRECTIONS:
- Lightly oil an 8-9 inch pie pan and set aside.
- Measure crust ingredients into a food processor and process until a crumbly mixture forms, approx 1 minute. Press between fingers ensuring it holds together well. Add a touch more oil or dates to achieve this consistency if needed.
- Gently press the crumble into the pie pan and pack firmly all the way up the sides of the pan. Chill in the freezer while preparing the filling.
2 cups cooked sweet potatoes, peeled or 2 cups cooked pumpkin pulp
2/3 -1 cup pureed dates to taste (I prefer it with 2/3 cup) *
1-2 tbsp maple syrup, or to taste (adds that fabulous Canadian Maple taste)
¼ cup coconut oil, warmed to melt
1 tsp vanilla – liquid or paste | brandy or rum is a nice option
2 tsp pumpkin spice, or to taste
Pinch sea salt
DIRECTIONS:
- To make the filling, measure the ingredients into the cleaned out processor. Process until a smooth mixture forms, approx 2-4 minutes. Adjust seasonings and sweetness to taste if needed.
- Pour the filling into the chilled crust smoothing evenly. Cover and chill or freeze for at least three hours or overnight. If frozen let stand at room temp one hour or so before cutting
- When ready to serve enjoy garnished with items such as orange zest, toasted coconut, granola crumble, cinnamon and or whipped coconut crème.
- Molasses will be a great authentic and mineral rich addition. Substitute for 1 – 2 tbsp of the maple syrup.
- Below is my homemade pumpkin pie spice
- If using fresh roasted pumpkin or squash it may have a higher water content changing the consistency. If that’s the case add an additional few tbsp coconut oil.
- If you don't have a good food processor soak the dates 15-20 mins to soften them and then drain well before blending . A high speed blender is an option yet I prefer to use a food processor due to the wider bottom.
TERI’S PUMPKIN PIE SPICE BLEND:
In a small jar with a lid, mix together 2 tbsp cinnamon, 2 tsp ginger, ¼ tsp cloves, ¼ tsp allspice, ¼ tsp nutmeg and ¼ tsp cardamom if desired (This keeps for ages and is perfect when making pumpkin smoothies, bars, lattes, etc.)
