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Categories:
coconut flakes sesame seeds cocoa coconut oil vanilla meal maple syrup sugar pumpkin puree pie spice
Viewed: 37 - Published at: 3 years agoIngredients
- 1/2 cups Coconut Flakes
- 1/2 cups Sesame Seeds
- 3 Tablespoons Cocoa Powder
- 2 Tablespoons Coconut Oil, Divided
- 2 teaspoons Vanilla Extract
- 1 Tablespoon Flax Meal
- 1 Tablespoon Maple Syrup
- 4 Tablespoons Sugar, Divided
- 1 cup Pumpkin Puree
- 1/4 cups Cashews
- 1 teaspoon Pumpkie Pie Spice
Method
- To make the crust, place coconut flakes, sesame seeds, cocoa powder, 1 tablespoon coconut oil, vanilla, flax, maple, and 2 tablespoons sugar into a food processor (or it can be done in a blender, too). Pulse till it sticks together. The crust batter should be soft, slightly sticky, but easy to work with.
- Place the crust batter into tart shells and press into the pan. Our crust filled 2 mini tart shells; you may do it in one big pie shell or tart pan. Once tart shells are filled, set aside to start making your filling.
- To make the filling, grab the pumpkin puree, cashews, remaining 2 tablespoons coconut oil, remaining 2 tablespoons sugar (or 1/4 teaspoon stevia), and pumpkin pie spice and place into a blender. Blend till smooth and creamy. Pour pumpkin pie filling into your tart shells.
- Set tarts in the fridge for about 3-4 hours to set. Remove from the fridge and take pumpkin pie tarts out of their tart shell.
- Enjoy at room temperature or cold. Adding whipped cream is nice as well, to jazz up this yummy pumpkin pie.
