No Bake Pumpkin Pie w/ Gingerbread Hazelnut Crust
A delicious, healthy No Bake Pumpkin Pie.
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.
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