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No-bake pumpkin pie recipe

Love a no-bake dessert with naturally sweet ingredients? This pumpkin pie is the perfect recipe.

Ingredients

Nothing beats using your own fresh produce or materials around the house.
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  • Crust
  • Filling
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    What to do

  • 1. Place cubed pumpkin pieces into a pot and boil on the stove until tender. Drain and set aside to chill.

  • 2. Grease a tart pan or baking dish with coconut oil. Sprinkle base with coconut flakes (this will make it easier to serve).

  • 3. Using a food processor or a powerful blender combine pecans, coconut flakes and pepitas (reserving a couple for your garnish) until it becomes a coarse meal.

  • 4. Add Mejool dates and process until smooth.

  • 5. Using your hands, press crust mixture into the bottom and the sides of your pan or dish.

  • 6. Remove can of coconut milk from fridge and pour away the clear portion so you are left with the thick white coconut cream.

  • 7. Using a blender, combine cooked pumpkin and coconut cream with the remaining filling ingredients until smooth.

  • 8. Pour the mixture into the pan or dish, cover with a plate to avoid frost, and allow this mixture to set in freezer for a few hours before serving.

  • 9. Top with pumpkin seeds and coconut shreds for an extra crunch Note: If you are pre-making your pumpkin pie, remove from freezer a few hours before serving to allow it to defrost, yet remain firm.

  •  

    Note: If you are pre-making your pumpkin pie, remove from freezer a few hours before serving to allow it to defrost, yet remain firm.

    Try more of Natascha’s recipes in the free be. Eat Clean Recipe Book or visit cleancookingrecipes.com

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