PUMPKIN SPICED SWEET POTATO PIE
w/ whipped coconut crème
Recipes created by Teri Gentes. Permission required to reprint.
This is one of my favorite pies and it truly delivers on both addictive taste and nutrient density. This is a perfect way to eat! Don’t limit pumpkin spiced foods to the fall for this pie is a wonderful way to enjoy a fabulous dessert while nourishing your body with an abundance of antioxidant and anti-inflammatory spices. Make it any time you crave a creamy and delish dessert.
CRUST INGREDIENTS:
1½ cups almond meal or ground oatmeal flakes (gluten-free if needed)
1/3-1/2 cup Medjool dates
1 tsp pumpkin spice, store bought or home-made (see below)
Pinch sea salt
2 tbsp coconut oil, melted
FILLING INGREDIENTS:
2 cups cooked sweet potatoes, pumpkin or butternut squash puree
2/3 -1 cup pureed dates to taste (I use 1 full cup if making this with pumpkin puree)
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
2 tsp+ pumpkin spice, to taste
Pinch sea salt
TERI’S TIPS:
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. This keeps for ages and is perfect when making pumpkin smoothies, power balls and bars, lattes, etc.
w/ whipped coconut crème
Recipes created by Teri Gentes. Permission required to reprint.
This is one of my favorite pies and it truly delivers on both addictive taste and nutrient density. This is a perfect way to eat! Don’t limit pumpkin spiced foods to the fall for this pie is a wonderful way to enjoy a fabulous dessert while nourishing your body with an abundance of antioxidant and anti-inflammatory spices. Make it any time you crave a creamy and delish dessert.
- Dessert
- Prep time 15 minutes plus 3-4 hours to chill
- Vegan; gluten and soy free
- Serves 8
CRUST INGREDIENTS:
1½ cups almond meal or ground oatmeal flakes (gluten-free if needed)
1/3-1/2 cup Medjool dates
1 tsp pumpkin spice, store bought or home-made (see below)
Pinch sea salt
2 tbsp coconut oil, melted
FILLING INGREDIENTS:
2 cups cooked sweet potatoes, pumpkin or butternut squash puree
2/3 -1 cup pureed dates to taste (I use 1 full cup if making this with pumpkin puree)
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
2 tsp+ pumpkin spice, to taste
Pinch sea salt
TERI’S TIPS:
- Black-strap molasses are a mineral rich substitute for the maple syrup. Give it a taste test.
- You can make this pie ahead and freeze for up to one month so make two, one for now and another for later.
- If preferred the crust can be made with ginger cookies instead of the nuts or oatmeal.
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. This keeps for ages and is perfect when making pumpkin smoothies, power balls and bars, lattes, etc.