No-bake dessert
Pumpkin Cashew Pie
A chilled pecan-date crust with a smooth pumpkin, cashew and warm-spice filling. Use cooked, cooled pumpkin puree.
Ingredients · 1 serving
- Pecans0.97 oz (28 g)
- Medjool dates, pitted0.75 oz (21 g)
- Table salt0.01 oz (0.2 g)
- Cashews, raw1.1 oz (30 g)
- Pumpkin, canned, no salt1.1 oz (31 g)
- Maple syrup0.47 oz (13 g)
- Pumpkin pie spice0.02 oz (0.5 g)
- Coconut oil0.12 oz (3.5 g)
Method
- Process pecans, dates, and salt until it forms a sticky crumb. Press into an 8-inch pie dish.
- Blend soaked cashews, pumpkin puree, maple syrup, pumpkin pie spice, and coconut oil until completely smooth.
- Pour the filling over the crust and smooth the top.
- Freeze at least 4 hours until firm.
- Thaw 15 minutes before slicing.
Recipe from raw-desserts.com (opens in a new tab). The full batch makes 8 servings (One 8-inch pie, 8 slices); quantities above are one serving.
Nutrition per serving
| Calories | 492 kcal |
|---|---|
| Protein | 8.7 g |
| Carbohydrates | 40.6 g |
| Fat | 36.5 g |
| Fiber | 6 g |
| Sodium | 80 mg |
Highest micronutrients
- Copper: 1.1 mg (123% of the FDA Daily Value)
- Manganese: 2.31 mg (100% of the FDA Daily Value)
- Magnesium: 143 mg (34% of the FDA Daily Value)
- Zinc: 3.33 mg (30% of the FDA Daily Value)
- Thiamin (B1): 0.34 mg (28% of the FDA Daily Value)
- Vitamin A: 241 µg RAE (27% of the FDA Daily Value)
Calculated from USDA FoodData Central ingredient records. Unknown values are not counted as zero. Illustration, not a photo of the tested result.