Are you looking for a pumpkin pie recipe that’s a bit different than the one you’ll find on the back of the canned pumpkin? This recipe has interesting ingredients for a flavor that’s sure to please.
First, the crust
- 2 cups of pecans, soaked overnight, then dehydrated until crunchy. This will take about 12 hours.
- 1/2 cup of dates, soaked for 20 minutes.
Combine the pecans and dates in a food processor and pulse until evenly ground and mixed. Press the mixture into a pie dish.
Then, the filling
- 2 cups peeled, seeded pumpkin flesh
- 1 cup dates, soaked 20 minutes
- 1/2 cup almond butter
- 2 teaspoons cinnamon
- 1 teaspoon grated fresh gingerroot
- 1/2 teaspoon cloves
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cardamom
- 1/4 cup water or fresh apple juice
Combine all ingredients in a food processor and puree. Scoop into the crust. Makes 8 servings.
Optional
For a touch of fun, decorate the top of the pie with a jack o’ lantern face made of raisins or almonds.
Enjoy!
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Material on this Website is provided for informational purposes only.
Health advice and contentIt is not a substitute for medical care, rehabilitation, educational consultation, or legal advice. Information on this Website is general as it can not address each individual's situation and needs. This Website contains general information which may or may not apply to individuals. This Website can not and does not address each individualÕs situation and needs. We encourage all persons with brain injuries, their family members and concerned parties to seek professional advice for any specific questions and concerns. We have made every effort to ensure that content is accurate, correct and current and are not liable for any unintentional errors. Under no circumstances, shall the authors and publishers be liable under any theory of recovery for any damages arising out of or in any manner connected with the use of information, services, or documents from the site.
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