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 anti-oxidant and anti-inflammatory spices. Make it any time you crave a creamy and delish dessert.
CRUST INGREDIENTS:
1½ cups almond meal or ground oat meal flakes
1/3-1/2 cup Medjool dates
½-1 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 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
2 tsp pumpkin spice
Pinch sea salt
DIRECTIONS:
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 anti-oxidant 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 oat meal flakes
1/3-1/2 cup Medjool dates
½-1 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 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
2 tsp pumpkin spice
Pinch sea salt
DIRECTIONS:
- Lightly oil an 8-9 inch pie plate or spring-form 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 if needed to hold it together.
- Press the crumble into the pie pan packing firmly all the way up the sides of the plate. Chill in the freezer while preparing the filling.
- To make the filling, measure the ingredients into the same processor and blend until a smooth creamy mixture forms, approx 2-4 minutes. Adjust seasonings and sweetness to taste if needed.
- Pour the filling into the chilled crust smoothing evenly and then cover and chill or freeze for at least three hours or overnight.
- When ready to serve enjoy garnished with items such as orange zest, toasted coconut, granola crumble, cinnamon and, or whipped coconut crème.
TERI’S TIPS:
- Black-strap molasses are a mineral rich substitute for the maple syrup.
- 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 nuts.
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.