Pumpkin Time

Our first PUMPKIN recipe is here!!!🍁 And it’s sweetened with dates which makes this free of refined sugar, dairy, and gluten! Makes a perfect little dessert or is great with breakfast👍🏼 Because of the natural sugar in dates it will be darker then normal pumpkin pie but don’t worry it tastes so good and gets you in the mood for fall

Pumpkin Bake (print here)

For the crust:

¼ cup sunflower seeds*

½ cup pumpkin seeds*

½ tsp. pumpkin spice

¼ tsp. cinnamon

1 tbsp. ghee or coconut oil

salt

 

For the top:

1 can pumpkin purée

8 dates, soaked in warm water for one hour

1 tsp. pumpkin spice blend

¼ tsp. cinnamon

1 tbsp. arrowroot powder

 

Directions:

  1. In a food processor, blend nuts and ghee until a coarse, crumbly mixture (can have some big chunks). Add the pumpkin spice and cinnamon and pulse to incorporate
  2. Pour the mixture into a parchment lined 8×8 dish. Press down to cover the entire dish
  3. Place in a 350 degree oven for 10 minutes
  4. Meanwhile in a blender, add the pumpkin puree, date, pumpkin spice, cinnamon and arrowroot powder. Blend until smooth (may need to add a little milk if not blending)
  5. Take the crust out of the oven and pour the topping on evenly. Place back into the oven for 30-40 minutes or until the pumpkin looks completely set in the middle (will brown fast due to the natural sweetness of the dates!)
  6. Cut into squares and enjoy!! Store in the fridge (I actually liked it better cold!)

 

*Can use any seed or nut you like!

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