Description
A healthier, paleo version of the classic Thanksgiving dessert made with pecans and dates for the crust and sweetened with maple syrup.
Ingredients
- 2 cups Nuts (I Used A Mixture Of Pecans And Cashews)
- 4 Large, Pitted Dates
- 14 ounces, fluid Pumpkin Puree
- 2 Eggs
- 1 Tablespoon Lemon Juice
- 1 teaspoon Vanilla
- ½ cups Nondairy Milk (like Unsweetened Vanilla Almond Milk)
- ¼ cups Pure Maple Syrup
- 1-½ Tablespoon Pumpkin Pie Spice
- ½ teaspoons Salt
Preparation
Preheat oven to 350ºF.
In a food processor, pulse the nuts until they resemble coarse bread crumbs. Add dates and pulse until the mixture is uniform and crumbly. Press mixture into four 4-inch mini pie baking cups. Bake the crusts for 8 minutes.
While the crusts are baking, prepare the filling. In a large bowl combine pumpkin, eggs, lemon juice, vanilla, milk, maple syrup, pumpkin pie spice, and salt. Whisk thoroughly until all ingredients are incorporated.
Pour the filling into the four pie crust cavities. Bake for 30 minutes.
