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Maple Pumpkin Pie with Coconut Whipped Cream

This Maple Pumpkin Pie is served cold and is a lovely, light way to end your holiday meal. This pie is Vegan, Gluten-free and is chilled in the freezer. Pumpkin & non-pumpkin fans always Rejoice when this dish is served.
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Prep Time 30 minutes
Total Time 30 minutes
Servings 10 servings

Ingredients
  

Pie Crust

  • 3/4 cup dates, soaked & pitted
  • 1 cup rolled oats gluten-free as desired
  • 1/4 cup shredded coconut
  • 2/3 cup walnuts
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 cup coconut oil melted + 1 tsp for greasing the pie plate
  • pinch pink Himalayan or celtic sea salt
  • 1 tsp vanilla

Maple Pumpkin Filling

  • 1 cup raw cashews, soaked ideally overnight but 1-4 hours will do.
  • 1.5 cups roasted pumpkin puree see recipe notes
  • 1/2 cup dark maple syrup
  • 1 tsp vanilla powder or contents of 1 vanilla bea (vanilla liquid is fine too)
  • 1/2 tsp cinnamon
  • 1/4 tsp allspice
  • 1/4 tsp pink Himalayan salt or fine celtic sea salt
  • 1/2 cup coconut oil melted

Topping

  • 1.5 cups coconut whipped cream see recipe note
  • 1 tbsp chopped walnuts

Instructions
 

Crust

  • * Your cashews should have been soaked in a bowl of room temperature water before starting the recipe.
  • Preheat oven to 350 degrees. Place dates in a small bowl with warm water and set aside. Grease the pie plate with 1 tsp of coconut oil to prevent sticking.
  • Place all crust ingredients except oil and dates into a high powdered blender or food processor and process until well mixed.
  • Drain dates, removed pits and add them with the coconut oil to the blender and process until the mixture is sticky. If its dry and not sticking together add a little warm water and process again.
  • Empty contents into the middle of the pie plate. With your fingers work your way spreading the crust towards the edges. You want to firmly pack it in so it holds together. With a fork, poke a few holes around the bottom of the crust & bake for 10 minutes. Allow to cool for 15-20 minutes while you make the filling.

Filling

  • Drain & rinse the soaked cashews. Add everything minus the coconut oil into the blender or food processor and blend until everything is well combined. While the blender is on low, slowly add the melted coconut oil while processing and blend for a few minutes until everything is smooth. This creates a "silk blanket" and makes the filling beautiful smooth & rich.
  • Pour the filling evenly into the pie crust. Cover with plastic wrap or parchment and place the pie in the freezer for 8 hours, ideally overnight.
  • Before serving remove the pie and let is sit on the counter for 10-15 minutes before cutting. Serve with toppings as desired.

Notes

You can use canned pumpkin or this easy Roasted Pumpkin Puree makes this pie amazing!
Serving it with 3-ingredient coconut whipped cream is lovely and easy to do.
The pie will store in the freezer for 2 weeks.