Guess what today is?? The first day of fall!!! At precisely 3:44, central time the sun will be directly over the equator and begin shining it’s rays on the southern hemisphere. In honor of the Fall Equinox, I have decided to do a series of autumn-themed posts to show my delight and appreciation for the things to come. Today, I am sharing a classic staple of the fall season – pumpkin pie!
This was my first time making pumpkin pie, ever. Needless to say, I am biased when I say it is the best pumpkin pie I have ever made, but unarguably one of the most nutritious. There is no added sugar, no added preservatives, no baking necessary, just pure, raw, simple delight.
Side Note: This tastes so yummy and it is super sweet, you will need two pounds of dates total, but feel free to modify, the crust was outrageously sweet especially compared to the filing and it was just 3 simple ingredients. As for the filling I purchased three pumpkins and only used half of one pumpkin for this recipe, so just get one!
Also I used bananas to create a smooth consistency, but persimmons will also fulfill that role for those who may not prefer the sweet taste of bananas. I used a food processor, but if you have a Vitamix you can use that for the filling it may do a better job creating the desired consistency.
For the Crust:
1 Pound Medjool Dates, soaked 20-30 minutes
2 Cups Pecans or Walnuts
For the Filling:
1 Pound Medjool Dates, Soaked 20-30 minutes
3 Cups Fresh Sugar Pie Pumpkin
1-2 Bananas or Persimmons
A few Dashes of Cinnamon, Nutmeg, Cardamom, Ginger, Allspice, to taste
A scrape of Vanilla Bean
Step one – Creating the Crust: In your food processor add your dates, pecans or walnuts, and your cinnamon and pulse until it creates a crust-like consistency. Add a few more pecans or walnuts if it gets undesirably sticky and spread in a pie pan.
Step Two – Creating the Filling: In your food processor or Vitamix ad the chopped pumpkin, dates, spices, and persimmons or banana until it creates a creamy delicious “pie-like” filling. Spread onto crust and freeze for 2 hours or refrigerate until it firms up.
For a sip of pure pumpkin joy I recommend this blend of organic or homemade almond milk and the homemade pumpkin puree you just finished making.
Take your leftover pumpkin filling and either your homemade or organic almond milk (coconut milk would make this even better!!!) and blend!