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Later, Please
November 2019

Pumpkin Pie x Coconut Cream

INGREDIENTS

For the crust:

1/2 cup almonds
1/4 cup hulled pumpkin seeds
1/4 cup shredded unsweetened coconut flakes
1/2 cup diced pitted dates
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon sea salt

For the filling:

1/2 cup dried tart cherries
1/4 cup milk of your choice
1 3/4 cups pure unsweetened pumpkin puree (canned okay)
1/4 cup melted coconut oil or grass-fed butter
1 teaspoon pure vanilla extract
1/4 teaspoon sea salt
1/4 cup pure maple syrup
1/3 teaspoon ground cinnamon
1/3 teaspoon ground ginger
1/3 teaspoon freshly grated nutmeg
1/3 teaspoon ground cloves
1 to 2 tablespoons pomegranate molasses, for serving
1 cup Coconut Whipped Cream, for serving

Coconut Whipped Cream:

1 can full-fat unsweetened coconut cream, refrigerated for 24 hours
1 vanilla bean, split
1 teaspoon pure maple syrup


DIRECTIONS

For, make the crust

Place the almonds and pumpkin seeds in a food processor fitted with an "S" blade and pulse to a flour-like consistency. 

Add the coconut and dates and continue to pulse until a sticky dough begins to form.

Add the remaining ingredients and pulse until a dough has formed that holds its shape when squeezed between two fingers.

Press the dough into the bottom of an 8-inch springform pan, and chill in the refrigerator until needed.

Next, make the filling

Add the cherries to the milk and let sit for 20 minutes to soften.

Transfer to a high-speed blender or a food processor fitted with an "S" blade and blend until smooth.

Blend all the remaining ingredients except the pomegranate molasses and Coconut Whipped Cream into the cherry mixture until smooth. Taste and adjust the sweetness by adding additional cherries or, if needed, a date, 

Pour the filling into the prepared crust and let set in the refrigerator overnight.

Serve the pie, drizzles with the pomegranate molasses and topped with the Coconut Whipped Cream.

Coconut Whipped Cream

Chill a mixing bowl and a whisk in the freezer for 30 minutes.

Carefully open the can of coconut cream, scoop the solid white cream off the top, and place it in the chilled bowl. Save the coconut water for another use. 

Scrape the seeds from the vanilla bean into the coconut cream, add the maple syrup, and whisk until it reaches the consistency of whipped cream.

Serve immediately. 

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