With all of the "traditional" favorites for the Thanksgiving coming up, it's nice to have a REAL food option; a sweet treat to look forward to, but without the bellyache after.
If you're looking for a great recipe without sugar, dairy, and grains, you will LOVE this pumpkin pie. It's deep and fulfilling, satisfying and still gives the amazing flavor of fall. You'll be so satisfied, it'll be easy to count your blessings!
1 cup pecans
1/2 cup dates
2 pieces of chewy ginger candy (or 1/2 teaspoon ginger)
pinch of salt
2 Tablespoons coconut oil
Pulverize until chopped and coarse and slightly sticky.
Bake for 10 minutes at 350°.
1 cup of pureed pumpkin (or 1 can)
2 eggs
1 Tablespoon cinnamon
1 teaspoon ginger
1 teaspoon pumpkin pie spice (or 1/8 teaspoon cloves and 1 teaspoon nutmeg)
pinch salt
1/4 cup honey
1 Tablespoon cocoa powder
1 Tablespoon orange juice concentrate
Pour on top of baked crust and bake at 375° for 40 minutes.
