A Little Prelude:
Ok, so I have to be honest, not all things that are attempted in the “Kitch” turn out as hoped. Yup, I’ll admit it, I have a failure now and then…. “le sigh”.
Pumpkin pie was not my initial idea for this post, I was thinking pumpkin, but I attempted some cream cheese stuffed pumpkin muffins… and they did not turn out so well. So, I pawned them off to my coworkers (thank you ladies for always being good sports), and tried to figure out what the heck I was going to do with my leftover pumpkin puree…. then the pie idea hit me, and after searching the blogosphere for inspiration, this amazing Frozen Pumpkin Pie Dessert was born.
YUM. So, lesson-of-the-day: sometimes mistakes and failures are a good thing…
Mmmm pie…pumpkin pie…frozen pumpkin pie.
I am definitely a lover of pumpkin pie, which is actually kind of funny because as a kid I absolutely loathed it, I’m not sure if pumpkin pie is just one of those acquired tastes or what, because it just seems like people enjoy it more as adults than kids!
However, I would almost bet that even anti-pumpkin-pie kids would still like this one!
This pie is a no-bake, super easy, delicious dessert that has the amazing taste of traditional pumpkin pie. The only sweetener is dates, and you can’t even taste them! The crust is made from healthy walnuts, unsweetened coconut and raisins, and pure vanilla extract. It is super simple, and this crust can be used for a multitude of desserts like cheesecake, key lime pie (which I plan on trying next), squares, etc. It’s versatile, healthy, and just wonderful!
Pumpkin pie might technically be more of a “Thanksgiving” dessert, but I still am reminded of Christmas when I think of this pie because it’s so comforting and “winter appropriate”.
So ‘TIS THE SEASON, let’s eat some pie!!!
Although this dessert might not be super low in calories, I can guarantee these calories are not empty and are worth it! Most pumpkin pies have a whole bunch of not-so-good-for-you ingredients like half-and-half, refined sugar, white flour, etc.
But THIS PIE, yup that one right up there, with it’s sweet frozen center, rich aroma, and oh-so-delicious crust, is made with whole, unrefined, unprocessed good-for-you ingredients, so you could even have this pie for breakfast if you want!!
This Frozen Pumpkin Pie dessert is perfect for the holidays, and it will be sure to please your guests, you won’t even have to tell them it’s vegan, gluten free, or healthy!!!
- For The Crust:
- 1½ cups walnuts, raw unsalted
- ⅔ cup unsweetened raisins
- ¼ cup unsweetened shredded coconut
- 2 tsp pure vanilla extract
- For The Filling:
- 1½ cups pumpkin puree (not the pie puree, just pure pumpkin)
- ¾ cup pitted dates, soaked in warm water for 30 minutes, then drained
- ¼ cup water
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1 tsp pure vanilla extract
- ¼ cup coconut oil, melted
- For the crust: Place all ingredients into a food processor and pulse until all ingredients are well incorporated. The mixture should be sticky and hold together.
- Press the mixture firmly into the bottom of a pie pan, or round pan.
- Place in the fridge while making the filling.
- For the filling: In the food processor combine the pumpkin, water, spices, and vanilla. Blend well. Add the dates and blend again until smooth.
- Slowly add the warm coconut oil while blending.
- Spread the filling into the crust.
- Chill the pie for around 4 hours in the freezer. The pie can be eaten fully frozen, or you can store in the freezer and allow it to thaw at room temperature for about 20 minutes and it will be a softer consistency. It’s up to you!
*Recipe adapted from Sweetly Raw