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Well I have to say I am super excited about how this recipe turned out but I do want to offer one caution. Please put aside your thoughts of pumpkin pie. This is not going to please or impress you if you are thinking traditional pumpkin pie. You have to step out of the box and think Ginger Pecan Pumpkin Pie and let the taste and the texture be it’s own wonderful pie creation. Pumpkin Pie it is not. Ginger Pecan Pumpkin Pie it is, with a raw pecan pie crust and cranberry chia coulis. It is great with or without the chia coulis. This is a no bake, gluten-free, egg free pie. The only thing cooked is the pumpkin pureé from the can (organic of course).
I did use fresh organic whipped cream because I can’t imagine not. You could use cashew or coconut cream instead. A couple times a year I love to let my hair down and go wild with fresh cream, especially here in the UK. The dairy here is so much yummier than in the states. It’s the green grass!
Pecan No Bake Pumpkin Pie Crust
Pecan Pie Crust:
- 2 3/4 cups pecans
- 1 1/2 cups desiccated
- 2 tsp. coconut oil
- 9 pitted medjool dates
- pinch salt
1. Grease removable-base pie tin with coconut oil.
2. Process pecans into a flour.
3. Add shredded coconut, dates and salt.
4. Press into your prepared tin and make a nice rim around the top. Refrigerate until needed.
Pumpkin Pie Spice Blend
Mix together the following and use all of it in the filling:
- 1 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- 1/8 tsp. ground cloves
Ginger Pumpkin Filling
- 2 cups cashews, soaked with enough water to cover for at least one hour and then drained
- 3 T coconut oil
- 1/2 can full fat coconut
- 1 can pumpkin puree
- 1/2 – 3/4 cup maple syrup (depending on how sweet you like it)
- 1⁄2 tsp. Himalayan or sea salt
- 2 T. chopped fresh ginger
- pumpkin pie spice mix
Pecans In Honey
Put 1 cup pecans in a jar with 2 T. honey.
Put the lid on the jar and turn upside down and then right side up a few times. This allows the pecans to be coated in honey.
Place pecans in circles over the top of the pie and put in the fridge to set.
Cranberry Chia Coulis Sauce
The sauce is optional and is best served in a seperate dish along side your cream, allowing each person to add or not as they choose.
Place 1/2 bag of frozen cranberries in a pot with just enough water to cover.
Bring to a boil and then lower heat and simmer for 8-10 minutes until soft.
Allow to cool and add 4 T fruit juice sweetened raspberry jam and 2 T of chia seeds.
Stir and let set for about an hour. If too thin add another tablespoon of chia, mix well and allow to set.
Serve with fresh whipped cream or cashew cream.
Cranberry Coulis, Mangos and Cream
This one is made with cashew cream.
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