Pumpkin Tahini Cream Pie
Prep Time 20 minutes
Total Time 2 hours
Servings3 tarts
Ingredients
Crust
- ⅔ cup date pitted (about 6 dates)
- 1 cup walnuts (raw)
- 1 Tbsp chia seeds (optional)
- ¼ tsp pumpkin spice
- ⅔ cup almond flour
- ⅛ tsp unrefined salt (real, pink, or Celtic salt)
Pumpkin Filling
- ½ cup pumpkin puree
- ¼ cup cashew butter
- ¼ cup coconut oil (unrefined) melted
- ¼ cup tahini
- ¼ tsp vanilla extract
- 3 Tbsp date syrup
- ½ tsp pumpkin spice
- ⅛ tsp unrefined salt (real, pink, or Celtic salt)
Toppings (choose a few)
Instructions
- First, add the pitted dates to a small bowl of water to soak and plump up. Set aside.
- Meanwhile, make the filling. Combine all pumpkin filling ingredients in a mixing bowl and stir until thoroughly combined. Set aside.
- Then, back to the crust: Add walnuts, chia seed, and pumpkin spice to the blender. Pulse until a flour forms. Remove the dates from the water, and squeeze out any excess. Add the dates to the blender and pulse until a dough-like consistency forms. It will be oily and sticky. Then add the almond flour to the blender ¼ cup at a time until a dough-like texture forms. It will be a little crumbly, but stick when pressed together with your fingers.
- Press the crust into three 4-¼-inch mini silicone tart molds.
- Pour the filling evenly into the three tarts.
- Top with desired toppings, such as pomegranate arils, sesame seeds, and shredded coconut.
- Refrigerate until set, about 2 hours.
Did you make this recipe?
Tag @mariamarlowe on instagram and hashtag #healthybymarlowe for a chance to be featured and win awesome prizes each month.