For the crust:
- 140 g pitted soft Medjool dates
- 125 g rolled oats
- 50 g pecans
- 1⁄2 tsp cinnamon
- 1⁄8 tsp sea salt
- 2 tbsp coconut oil, at room temperature
For the filling:
- 500 g raw pumpkin (Hokkaido or any other sweet pumpkin)
- 150 g raw cashews, soaked in water for 2-8 hours
- 120 ml maple syrup
- 80 ml coconut oil
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1⁄4 tsp sea salt
- 1⁄8 tsp ground ginger
- 1⁄8 tsp ground nutmeg
1. Preheat the oven to 180°C. Grease a 23 cm springform cake tin with coconut oil.
2. Prepare the crust: combine the oats, pecans, cinnamon, and salt in a food processor and blend until the mixture resembles coarse sand. Add the dates and oil and blend again until the mixture comes together. It should stick when pressed with your fingers.
3. Place the crust mixture into the cake tin. Starting from the middle, press the crumbs firmly and evenly into the dish in an outward direction. The harder you press the crumbs into the tin, the more it will hold together. Push the crust up along the sides of the cake tin and even out the edges with your fingers. Poke a few fork holes in the crust and bake, uncovered, for 10-12 minutes, until lightly golden. Set aside to cool for 30 minutes.
4. Prepare the filling: peel, clean, and cut the pumpkin and place it in boiling water. Boil until soft and strain. The cooked, drained pumpkin should weigh around 250g.
5. In a clean food processor combine 250g of cooked pumpkin, drained cashews, maple syrup, coconut oil, vanilla, cinnamon, ginger, nutmeg, and sea salt and blend until completely smooth. It might take a few minutes, depending on your blender.
6. Pour the filling into the crust and smooth out the top. Cover the cake pan and place on an even surface in the freezer to chill for at least 5 hours, until firm.
7. Remove the pie from the freezer and let it sit on the counter for 10 minutes before slicing. The pie tastes best when still frozen.
Picture & Recipe : VESELA SAVOVA