Ingredients
Crust
- 1 cup pecan pieces
- 1/2 cup almond flour (ground almonds)
- 5 pitted dates (soak overnight first if they are dry)
- 1 tsp cinnamon
Filling
- 1 1/2 cup pecans
- 6 tbsp coconut oil, liquefied
- 1/4 cup honey (add 1 more tbsp if you want sweeter)
- 1 1/2 cup pumpkin puree (I used canned E.D. Smith’s 100% pure pumpkin)
- 1/4 tsp allspice (optional)
- 1/4 tsp nutmeg (optional)
- 1/4 tsp ground cloves (optional)
- 1 tsp cinnamon
- 1/2 tsp vanilla extract
Directions
1. Blend all crust ingredients together very well.
2. Press dough into a pie pan – line pan with parchment paper first to get pie out easily (I used a foil pie pan and I cut the foil pan to get the pie out in one piece easily).
3. Blend together all filling ingredients until smooth and creamy (it will be fairly thick).
4. Pour into pie crust pan.
5. Chill overnight in fridge or about 1 hour in freezer before serving cold (cake will be soft like cheesecake) with your choice of toppings – coconut cream, healthy (homemade) ice cream, maple syrup, honey, nuts, berries, whatever your hearts desire!