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The ultimate no-bake pumpkin pie
This recipe is from Julie Daniluk’s book Slimming Meals that Heal. Permission to reprint this recipe is granted by Penguin Random House Canada.
SERVES
8
Ingredients
CRUST
- 1 cup pecans
- 1/2 cup shredded coconut (unsulfured and unsweetened)
- 8 large Medjool dates
- 2 tablespoons water
- 1/8 teaspoon pink rock or grey sea salt
- 1/2 teaspoon ground cinnamon
FILLING
- 1 1/2 cups cooked puréed pumpkin/squash
- 1 1/2 cups coconut milk, separated
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 1/3 cup honey
- 1 teaspoon vanilla
- Pinch of salt
- 2-3 tablespoons gelatin or 1/4 cup agar agar
Directions
- Make the crust by placing pecans, coconut, spices, salt and dates in a food processor and process until it becomes paste. Press this mixture into a 10-inch pie plate.
- Put the coconut milk into the fridge for a few hours. Separate off the cream on top and set aside. Put the coconut water (the liquid at the bottom of the can in the food processor with an S-blade*. Add the gelatin or agar agar and let it completely absorb the liquid for five minutes (this is called blooming). Then add back the coconut cream, pumpkin, honey, spices salt and blend until smooth.
- Pour pumpkin mixture into the crust. Chill for one hour to let the pie set.
NOTES
If you have a can of coconut milk with very little liquid left in the bottom of the can, you can add 2 tablespoons of water to the gelatin to help dissolve it. If your pumpkin puree is too watery, add an extra tablespoon of gelatin to set the pie.
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