Holiday Pumpkin Pie. Good morning my friends! What a lovely week it is! I have to work today and tomorrow, but I am certainly not letting that get in the way of my Christmas excitement!
I hope you all had a wonderful weekend! We certainly did. We spent the majority of the weekend in our local public garden, celebrating my cousin’s 5th year wedding anniversary.
Saturday, we enjoyed a delicious breakfast and spent the rest of the morning in the spa… why can’t every day start like that?
We then headed out for an adventure-filled afternoon high up in the air on the obstacle course and on the zip lines.
I’m not going to lie. I was slightly nervous the entire time. A good challenge is character building, right? At least, I hope so.
Anyway, tonight I am preparing a delicious dessert recipe, Pumpkin Pie, that you can prepare for a Christmas party with many of your friends. I am going to share the Pumpkin Pie recipe that I am planning to bring for a party – as promised a few weeks ago!
This almost raw dessert, entirely vegan Pumpkin Pie, was surely a hit at our Thanksgiving feast a few years ago. Anyone that loves delicious food will love this pie, making it a safe bet to please all party-attending crowds!
Easy No-Bake Holiday Pumpkin Pie
For The Crust:
- 1 cup dates pitted and chopped
- 1 cup raw almonds
- 1 cup raw walnuts
- ½ cup raw pecans
- ½ cup unsweetened coconut shredded
- 1 tablespoon pure maple syrup
- 1 tablespoon vanilla almond milk
- 1 teaspoon pumpkin spice
- ¼ teaspoon ground nutmeg
- 1 dash course sea salt
For The Filling:
- 2 cups raw cashews
- 2 cans organic pumpkin puree
- ¼ cup pure maple syrup
- 1¼ cup vanilla almond milk
- 2 tablespoons coconut oil
- 1 tablespoon pumpkin pie spice
- 1 dash course sea salt
- Get out a 12-inch spring-form pan and coat it with cooking spray.
- Prep the crust first. In a high-speed blender, add the ingredients in small increments at a time until everything is evenly combined (this part takes the longest). Pour the crust into the spring-form pan, and using clean hands, press the crust into the pan evenly until a thick bottom crust layer has been created. Place in the freezer. (If you are not working with a high-speed blender, start by grinding all of your nuts separately first.)
- Meanwhile, begin to prep the filling. Combine all filling ingredients into a high-speed blender and blend until a creamy texture has been reached.
- Pour the filling on top of the crust and smooth the top with a spatula. Sprinkle the top with more pumpkin pie spice for a pretty look.
- Place the entire pie in the freezer for at least 5 hours before serving.
- When you are ready to serve the pie, allow it to sit out at room temperature for about 20 minutes and then slice and serve cold!