Serves  8                                                                                                    Refined Sugar-Free, Gluten-Free, Vegan, Soy-Free

Prepare ahead - Drizzle - place 1 can of coconut milk into the fridge overnight (optional)

                    - soak 1/2 cup of cashews, covered with filtered water, for 2-4 hours, rinse

Ingredients

Crust

 

• 1 1/2 cups almond flour

• 1/4 cup melted coconut oil

• 1 tsp. cinnamon

• 1/2 tsp. sea salt

• 1/2 tsp. baking soda

• 1 Tbsp. filtered water

 

Filling

 

• 1 can (250 ml) pumpkin puree

• 1/2 cup raw cashews, soaked

• 1/2 cup pure maple syrup

• 1/4 cup melted coconut oil

• 1 tsp. pure vanilla extract

• 1/4 tsp. ground ginger

• 1/4 tsp. nutmeg

• 1 tsp. cinnamon

 

Drizzle (optional)

 

• 1 can coconut milk- full fat

• 1 tsp. cinnamon

• 1 tsp. unpasteurized honey or agave nectar

• 1 tsp. pure vanilla extract

 

What to do

1. Prepare ahead - Drizzle - Place 1 can of coconut milk in the fridge over night (optional). Soak 1/2 cup raw cashews, covered in filtered water, for 2-4 hours.

2. Crust - Preheat oven to 350° F (177° C). Add all of the ingredients to a bowl and mix. Sprinkle crust into the pie plate evenly. Start in the center of the plate and press down, moving outwards towards the edge. If you want the edge of the crust flat, use the side of a knife to pack the edge down. Bake crust for 15 minutes.

3. Filling - Add all ingredients to a high speed blender and blend until smooth. Pour filling into the baked pie crust. Let crust cool for 20 minutes then place into the fridge until ready to serve.

4. Place a bowl into the freezer for an hour before making drizzle. Open can of coconut milk and scoop out cream into a bowl. Save water for a smoothie. Add cinnamon, sweetener, and vanilla and whip with a mixer until thick. Place in the fridge until ready to use. It will get softer the longer it sits out. Drizzle onto each pie piece and serve cold.