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Creamy Pumpkin Praline Pie

I know, it’s not the traditional time of year for pumpkin, but this Creamy Pumpkin Praline Pie with a Pecan Crust is light enough to serve in the summer, yet still decadent enough for a Thanksgiving dessert. So basically it’s delicious anytime.

Ingredients:

For the crust:

  • 1 cup dates, pits removed
  • 1 cup pecans
  • 1/4 teaspoon kosher salt

For the filling:

  • 12 oz. package organic silken tofu
  • 2 cups cashews, soaked in water overnight
  • 1/4 cup refined coconut oil
  • 1 cup + 2 Tablespoons canned pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 1/3 cup + 1 Tablespoon agave nectar
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/2 cup pecans, chopped

For the Caramel Praline Sauce:

  • 1 can full-fat coconut milk, just the white cream from the top.  Reserve the liquid for later use.
  • 1 cup light brown sugar
  • 1 teaspoon vanilla
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon cinnamon
  • 2 Tablespoons pecans, chopped

Directions:

  1. In a blender or large food processor, process all ingredients for the crust until it becomes one moldable mass.
  2. Press the crust mixture into the bottom of an 8″ spring-form pan, set aside in the fridge while making the next layer.
  3. Preheat the oven to 350 degrees. Next, use a high-powered blender to blend together everything for the filling, except for the pecans. Blend for about 10 minutes, scraping down the sides of the blender every few minutes to ensure there are no chunks. The mixture should be super creamy, keep blending if you have to.
  4. Set aside about 3 Tablespoons of the chopped pecans to sprinkle on top of the pie, and fold the rest into the pumpkin mixture.
  5. Pour the pumpkin mixture over the crust then sprinkle the top with the rest of the pecans you set aside. Bake for 1 hour to 1 hour 15 minutes at 350 degrees.
  6. Let the pie cool on the counter completely, then cover it loosely with a paper towel, then cover that loosely with aluminum foil, and let the pie cool overnight in the fridge.
  7. Just before you are ready to serve the pie make the sauce by heating the coconut milk and sugar in a small saucepan over Medium-Low heat for 20 minutes, whisking the whole time. If it seems like the pot might overflow just lift it off the heat and lower the heat slightly. At the end of cooking whisk in the vanilla, salt, cinnamon, and pecans.
  8. Serve drizzled with warm praline sauce. Some coconut whipped cream would be really amazing on top too!

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