From our friends at Windy City Organics:
If your goal is to create the most epic pumpkin pie that has ever graced your Thanksgiving dinner table then look no further. In this recipe vitamin and antioxidant-rich kabocha squash steps in to replace actual pumpkin for a denser, sweeter, and more flavorful result. Dastony whole coconut butter creates the creamiest filling consistency possible without a stitch of dairy and coconut sap sugar keeps the glycemic index low while the nutrient levels soar. A super secret dash of maca and lucuma add a hidden pop of superfood magic. Rawmio almond crunch spread adds a delicious graham cracker-esque flavor to the crust and also makes for the perfect finishing drizzle, with a little cacao crunch. Have a Happy, Healthy, and Primal Thanksgiving!
Makes 1, 9” pie
1. Steam your kabocha squash until well done. Remove peel and place it in a blender or food processor.
2. Combine all remaining ingredients except coconut butter with the squash in your blender and process until smooth
3. Gently melt your Dastony coconut butter until perfectly liquified, combine it with your other pie filling puree and process again until everything is perfectly smooth and creamy.
1. Process all ingredients in a food processor until crumbly and broken down. You
want the mixture to stick together when you press it between your fingers. Feel free to add an extra date or a little water if it is too crumbly.
Place crust ingredients in a 9” pie pan and mold it into the pan with your hands. Pour filling over your crust and smooth it out. Place in fridge for at least 30 minutes to set, remove, slice, drizzle with Rawmio silk, and enjoy!
Come gather around the warm glow of the fire and listen, watch, share, discover, and be inspired by the conversation. It is here where we explore stories, and new ideas. Pull up a rock.