Vegan and Gluten-Free “Icebox” Pumpkin Pie
Servings | Prep Time |
1 12x11 tart pan | 30 minutes |
Cook Time | Passive Time |
1 hour (roasting pumpkin or sweet potato) | 6 hours |
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Fall has come to mean pumpkin-flavored everything — and I'm not complaining! But it's best to start with real pumpkin so you don't miss out on all the goods nature has to offer like antioxidants, inflammation relief, and fiber for healthy digestion. Plus, this recipe skips the heavy cream and sugar of traditional pumpkin pie for the natural sweetness of dates. (Hint: dates can sweeten all kinds of other things too — like oatmeal and cookies!)
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- 1/4 cup brazil nuts raw
- 1/2 cup pecans toasted and cooled
- 1/4 tsp cinnamon
- 1/4 tsp sea salt
- 1 1/2 cups dates fress pitted
- 1 1/2 cup cashews raw, soaked at least 6 hours, rinsed well, and drained
- 2 cup pumpkin or sweet potato roasted, peeled, and pureed
- 1/3 cup maple syrup grade B
- 3/4 cup extra virgin coconut oil unrefined
- 1 tsp ginger ground
- 1/2 tsp cinnamon ground
- 1/4 tsp nutmeg ground
- 1/4 tsp clove ground
- 1/4 tsp sea salt
- 1 1/2 cup dates fresh pitted
- 1 cup water warm
- 1/2 tsp clove ground
- 1/4 tsp hazelnut oil
- Place all crust ingredients in food processor in the order listed and pulse until the mixture is combined and nuts are chopped well.
- With damp hands, press mixture firmly into desired pie pan or tart shell (ones with removable bottoms work best.)
- Allow to set in the refrigerator for 30 minutes before filling.
- Place all filling ingredients in a high power blender and puree until smooth.
- Pour into prepared crust and allow to set for at least 6 hours – overnight.
- Place all topping ingredients into a high power blender and puree until smooth.
- Spread desired amount over filling, not covering the crust.
- Allow to set in the refrigerator for 30 minutes.
- When you're ready to remove your pie from it's mold, rotate with even pressure pushing up from the bottom allowing it to release from the pan. When cutting, use a clean knife dipped in water for each slice.
Thanks to our friend, Jason S. Lemon at Bonterra Dining & Wine Room. Jason also offers services including cakes, special event platters, menus, and in-home meal preparation. Please direct inquires to lemonchoux@gmail.com.
"Icebox Pies are a southern favorite of mine and fall gatherings are always a great place to offer some smart sweets. With their gluten free crust and vegan filling, these pies can be unique complements to the standard holiday dessert table. While they require some planning, they come together quickly (the only baking required is roasting the pumpkin or sweet potatoes). I've found these to have the best flavor and texture when allowed to set up overnight and removed from the pan just before serving.
My chef's tip would be that Trader Joe's usually stocks nice dates in their refrigerated produce cooler and Healthy Home Market is the go to spot for bulk nuts, grains and spices that can be purchased in small quantities. Enjoy the preparation as well as the eating!"