Delicious & Nutritious Pumpkin Pie Two Ways

I've made a gluten- and dairy-free pumpkin pie for Thanksgiving in the past, but this recipe is my favorite yet. The mini pie version was a result of recipe testing, but they actually make perfect individual portions! See notes below for the whole pie option. 

Delicious & Nutritious Pumpkin Pie Two Ways

• 1 15oz can pure pumpkin puree 
• 1 cup full-fat coconut milk
• 1/3 -1/2 cup coconut palm sugar
• 1/4 cup coconut nectar
• 1 teaspoon vanilla extract
• 1 tablespoon cinnamon
• 2 teaspoons pumpkin pie spice
• 1/4 tsp grated ginger (optional)
• 1/2 teaspoon sea salt
• 2 tablespoons + 1 teaspoon gelatin, dissolved in 1/4 cup boiling water

Crust:

• 2 cups walnuts
• 8-10 Medjool dates, pitted
• 1 tsp cinnamon
• 1/2 tsp vanilla
• 1 tablespoon coconut oil melted 

Make the crust. Add walnuts to a food processor and blend until consistency of coarse sand. Add medjool dates and process again. While processing, add remaining ingredients until everything is incorporated and becomes sticky. 

For whole pie: Grease a 9 inch spring form pan or pie dish with coconut oil. Press walnut/date mixture into bottom firmly with hands until even. 

For mini pies: Place liners in muffin tin. Press walnut/date mixture into bottom of liners firmly with hands until even. 

In a high-speed blender, add all ingredients except the gelatin. Don't process yet - set aside. 

Prepare the gelatin. In a small bowl, add gelatin and boiling water. Stir vigorously with a fork until completely dissolved (if you end up with some chunks, that's OK). Add to blender. Process until creamy. 

Pour into pan or muffin tins. Refrigerate overnight.