Pumpkin Pie


This is a recipe for all my american friends as well as people that just want an excuse to host an amazing dinner. 
The last two months of the year are always the biggest challenge for healthy eating. It seems like every second week there is some kind of holiday or feast (and they are never gluten, meat or definitely sugar free)! One of the biggest challenges for me at these dinner parties is the desert! I mean I literally ask whats for desert as 'ice breaker' before we even sit down for starters!!
So I thought for thanksgiving it would be nice to try and create a healthy pumpkin pie so we can all enjoy it instead of just staring at it from across the table! It seems like a long ingredient list but it's mostly just spices, plus the making is really easy so I hope you enjoy this creamy deliciousness !! 
Happy Thanksgiving! 

For the crust
1 cup of pecans
3/4 cups oats
8 medjool dates
2 tablespoon coconut butter
3 tablespoon maple syrup

For the filling
1 can pure pumpkin puree
1/4 almond milk
1 tablespoon arrowroot or cornstarch
1 heaped tablespoon coconut oil
1 tablespoon ground ginger
2 tablespoon ground cinnamon
1/2 tablespoon nutmeg
1 teaspoon vanilla extract
pinch of salt

Preheat the oven to 180°C and line or grease a taste tin.
ix all the crust ingredients together in a mixer and pulse until you get a nice crunchy dough. 
Place the mix into the tin and flatten it with your hands across the base and sides. 
Blend all of the filling ingredients together, adjusting the spices according to taste, until even and fill into the crust. 
Bake for about 40mins until lightly golden and cracks start to appear on the top. 
Take it out of the oven and let it cool off for about 15 mins, this is really important or it won't set properly. It's best if you let it set in the fridge for a couple of hours to get the best consistency. 

SweetJil Carrara