FOR THE CRUST:
3/4 cup old fashioned oats
1/2 cup raw pumpkin seeds
1/2 cup unsweetened coconut
1/2 teaspoon cinnamon
2/3 cup pitted, chopped dates
1/4 cup chopped pecans
FOR THE FILLING
1 1/2 cups pumpkin puree (see note)
2/3 cup coconut water
1 teaspoon vanilla
1 1/2 teaspoons cinnamon
1/2 teaspoon cardamon
1/2 teaspoon ginger
1/4 teaspoon ground cloves
pinch ground black pepper
8 Medjool dates or 16 regular dates, pitted
2 tablespoons ground chia seeds
2 tablespoons coconut flour (see note)
To make the crust, place oats, pumpkin seeds, coconut, pecans and cinnamon in a high-powered blender and process to a fine powder. Add chopped dates and blend until mixture adheres together. If mixture doesn’t stick together, add 1 – 2 additional dates. Press mixture into a 8″ by 8″ pan lined with parchment paper. Place in freezer.
To make the filling, place the pumpkin puree, coconut water, vanilla, spices, and dates in a high-powered blender and blend until smooth. Add chia seeds and coconut flour. Taste to adjust spices.
Remove crust from freezer, pour pumpkin filling into pan and spread evenly, dust with cinnamon. Cover and refrigerate overnight or for at least 6 hours. Serve chilled.
Use fresh pumpkin puree or pumpkin puree packed in BPA-free tetrapak cartons.
Coconut flour is available at many supermarkets and health food stores. It is made from dried coconut meat. Your can make your own by blending unsweetened dried coconut until it reaches the consistency of a fine powder.
Does take overnight to set up.
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