Pumpkin Pie Recipe

It’s pumpkin season across the US, so what better time to share a healthy version of one of the nation’s autumn favorites – Pumpkin Pie! 

Check out the video below to see how to make it! 

Here’s What You’ll Need

Yields 8 pie slices

Crust:

1 1/2 cup oat flour

1 1/2 tbsp date paste

1/4 cup coconut palm sugar

3 tbsp coconut oil (melted)

1/8 tsp himalayan salt

Directions:

Process all ingredients in the food processor with S-blade minus the coconut oil. Process until a flour-like texture forms. Stream in the coconut oil last to incorporate.

Add the crust mixture to a silicon pie plate. Press the crust flat. Begin in the center and work your way out to the edges. Form the crust around the inside of the pie plate last.

Pumpkin Filling:

8 oz carrot juice

1/4 cup agave or maple syrup

1/8 cup coconut oil

1 tbsp date paste

1/2 tbsp vanilla extract

1/2 tbsp cinnamon powder

1 tsp ginger powder

1/4 tsp nutmeg powder

1/8 tsp ground clove

1/4 tsp himalayan salt

1/2 cup cashews, soaked

1/2 cup coconut meat (or sub cashews)

Directions:

Process all ingredients in a high-speed blender until a creamy consistency is reached.

Pour the filling into the tart crust and bake in the oven until golden brown.

 

Psst! Did you know that we have nutritional chefs working with our agency to create unique menus for juice and smoothie businesses?

Get in touch with us today if that’s something you’d like to know more about!

DO YOU NEED HELP WITH RECIPE CREATION FOR YOUR JUICE BAR?

Reach out to us, we can help.

Leave a Reply

LET'S START NOWCONTACT US