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  • Author: Michelle Mitchell




½ cup almonds

½ cup pecans

1 cup medjool dates, pitted

3 tbs coconut oil softened

3 tbs desiccated coconut

2 tbs maple syrup


3 cups of Japanese pumpkin cut into small cubes

100ml of coconut oil melted

2 tsp ground cinnamon

1 tsp ground ginger

1 tsp ground cloves

¼ tsp ground nutmeg

1 cup medjool dates

125ml nut milk of choice or full-fat organic milk

1tsp vanilla bean paste


Preheat oven to 160 degrees.

In a high-speed blender process the almonds, pecans and dates. Add coconut oil and maple syrup and process until combined.

Press mixture into a loose bottom tart tin. Ensuring the mixture is evenly spread over the base and sides. Place in the freezer to set.

Line a slice tin with grease-proof baking paper. In a small bowl combine the cinnamon, ginger, cloves and nutmeg. Mix to combine. In a medium-sized bowl add the pumpkin and coconut oil. Mix to combine. Add spices and stir well, ensuring the pumpkin is covered in oil and spices. Pour mixture into slice tin, ensuring you scrape all remaining oil and spices into the tin. Bake for 30-40 mins, turning pumpkin during the cooking process.

Remove pumpkin from oven and allow to cool in the tin. Once cool, transfer to a high-speed blender, add dates, milk and vanilla bean paste, and process on high until the mixture is smooth.

Pour mixture over pie base and return to the freezer to set for 4-6 hours.

Remove the pie from the tin and slice. You may have to leave for 20 minutes before slicing. Drizzle with maple syrup and enjoy!


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