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Easy No-Bake Healthy Decadent Pumpkin Pecan Pie Medical Medium friendly recipe

No-Bake Decadent Pumpkin Pecan Pie

This no-bake decadent pumpkin pecan pie is dangerously good. It's a good mix of both a pumpkin & a pecan pie with the Medjool date nut crust.
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Servings: 10
Course: Dessert
Ingredients Method Notes

Ingredients
  

Crust Ingredients:
  • 1 cup pecans
  • 1 cup almonds
  • 2 cups super soft pitted Medjool dates if not super soft, soften in a bowl of room temp water for around 10-15 minutes (drain water) - You could also use 1 cup here if you just do a bottom "crust" and don't spread it up the sides
  • 1 tsp pumpkin pie spice
Filling:
  • 2 cans less 1/2 cup organic pumpkin puree
  • 1/4 cup maple syrup
  • 1 cup super soft pitted Medjool dates
  • 1/4 cup coconut oil
  • 1/3 cup almond milk
  • 2 tsp vanilla powder or alcohol-free vanilla extract
  • 1 TBSP + 1 tsp pumpkin pie spice
  • optional tiny pinch of sea salt

Method
 

  1. Add all crust ingredients to a food processor at once. Pulse a bit first so it's not so hard on the food processor and then blend until combined. Stop and scrape down the sides as needed. There will be pieces of nuts throughout; if needed add in a TBSP of water to help it along.
  2. Grease a large glass pie dish with coconut oil and then spread out the crust in the dish using your hands.
  3. Add all filling ingredients to a high speed blender and blend until smooth. It's somewhat of a pain to get it to blend until creamy, but it works with time. I use the Vitamix tamper to help it along.
  4. Pour the filling into the crust.
  5. Place in the fridge for at least 3 hours prior to serving. Cut into thin slices. ENJOY!

Notes

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