No Bake Pumpkin Pie w/ Gingerbread Hazelnut Crust
A delicious, healthy No Bake Pumpkin Pie.
Servings: 12
Calories: 422kcal
Ingredients
Filling
- 1 cup almond butter
- 1 cup cooked chickpeas
- 1 15 oz can pure pumpkin purée
- ½ - ¾ cup pure maple syrup (depending on how sweet you want it)
- 1 teaspoon pure vanilla extract
- 2 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
Crust
- 1 cup raw or roasted shelled hazelnuts
- 1 cup shredded coconut
- 12 dates (soaked first if they are really dry)
- 3 tablespoon molasses (not blackstrap)
- 2 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
Instructions
- In a food processor, pulse the hazelnuts and coconut until they are tiny crumbs. Add the remaining crust ingredients and pulse until combined, but still crumbly.
- Press the crust mixture into a round springform pan and put in the freezer to set while you make the filling.
- In the food processor, blend all filling ingredients until smooth.
- Pour filling mixture onto the crust and put back into the freezer to set for several hours or overnight.
- Before serving, remove from freezer to thaw for at least 30 minutes before serving.
Nutrition
Calories: 422kcal | Carbohydrates: 49g | Protein: 9g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 170mg | Potassium: 388mg | Fiber: 11g | Sugar: 34g | Vitamin A: 4750IU | Vitamin C: 1.7mg | Calcium: 110mg | Iron: 3.2mg