Pumpkin Pie

pumpkin piebig

Anastasia Fedorin's recipes:Anastasia carrot

The base is so deliciously crunchy, while the pumpkin mix is so smooth and creamy!

Absolutely must for holidays!


For the Crust:

  •  100g oat flour, 1 cup

  •  200g pecans, 2 cup

  •  15 fresh pitted dates

  •  1 teaspoon ground cinnamon

For The Filling:

  • 500g pumpkin puree, 2 cups (steamed pumpkin)

  • 60ml almond milk, 1/4 cup
  • 10 fresh dates, pitted 

  • 2 teaspoons vanilla powder

  • 2 teaspoons cinnamon

  • 1/2 teaspoon ground ginger

  • 1/2 teaspoon ground nutmeg

  • 1 pinch of ground cloves

pumpkin pie set


For a crust:

1. Preheat the oven to 180C and line a pie dish with baking paper
2. Add the pecans to a food processor and process until it starts to clump and oils start to release, but don’t make pecan butter.
3. Add dates, oat flour and cinnamon mix all together in a food processor
4. Spoon the pecan dough into the pie dish and smooth out evenly. Press down firmly with fingers to form a crust, bringing it up along the sides to create a thick border. Press as firmly as you can and prick the base with a fork 10-12 times
Bake for 10 minutes, watching closely so it doesn’t burn. Remove and cool for 10 mins

For the filling:

In a food processor mix together all ingredients

Scoop the filling into the crust and smooth out. Cover the pie with tin foil and bake for 1 hour in the middle of the oven.

You can enjoy this pie both hot and cold, it's absolute winner anyway!

Tags: Sweet treats

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