Mini Pumpkin Pies with Turmeric, Maca & Chia

Nov 14th 2017

Mini Pumpkin Pies with Turmeric, Maca & Chia

Who doesn't enjoy a good slice of Pumpkin Pie? We certainly do. How about a no-bake, no-hassle option? These plant-based, gluten-free mini pumpkin pies will make a great substitute for a traditional pie and be a delightful addition to a holiday table. You'll need a high-power blender and a food processor, a muffin tin pan to freeze the mini pumpkin pies. This is a light dessert option to surprise you family with and is sure to satisfy your pie cravings.

for Crust: 1 Cup Cashews (soaked overnight) 6-10 pitted dates (Pro tip: use more dates if you prefer a thicker and sweeter crust) 1/4 Cup Coconut flakes 2 Tbsp Coconut Oil (melted)

For Pie Filling: 2 Cups Pumpkin Puree 2 Tbsp Chia Seed Powder 1 1/4 Cup Almond Milk 2 tsp Golden Milk Super Blend 1 tsp Pumpkin pie spice 1 tsp Lucuma Powder 1 tsp Gelatinized Maca 1/4 tsp Vanilla Powder 1/3 Cup Coconut Palm Sugar Pinch of Pink Himalayan Salt

METHOD:

Crust:

In a food processor:

Blend all crust ingredients together until mealy/chunky.

Then, take the blend, break up into smaller portions and flatten into muffin tin to create a layer of crust.

You can make them as thin or thick as you like. Place in freezer for 30-60 minutes.

Pie filling:

Place pie filing ingredients in a high-power blender and blend until the filling becomes thick and creamy.

Then, pour the blend over each individual crust. Place in refrigerator to set for at least 1 hour.

Serve chilled.

Optional: Top with options like whipped coconut cream, cacao nibs, pumpkin seeds, cashews, almonds, walnuts, and more.

We hope you enjoy this modern take on pumpkin pie.

Whole Cashews

Chia Seed Powder

Golden Mild Super Blend


Gelatinized Maca Powder	Raw Vanilla Powder	Pink Himalayan Salt