- 1 cup pecans
- ¾ cup cashews
- 1 cup pitted medjool dates (about 10 – 11)
- ¼ cup unsweetened shredded coconut
- ⅛ teaspoon pink Himalayan or sea salt
- ⅛ teaspoon cayenne pepper
- 4 cups pumpkin puree (either two 15 oz cans or flesh from 2 fresh sugar pie pumpkins)
- 1 cup (about 10-11) organic Medjool dates (pitted)
- ½ cup organic cold-pressed coconut oil
- ¼ cup organic maple syrup or raw honey
- 1 Tablespoon pure vanilla extract
- 1 teaspoon Ceylon cinnamon
- 2 teaspoons pumpkin spice
- ¼ teaspoon Himalayan pink salt
- Add all the ingredients for the crust to a food processor. Pulse a few times then let run until it has a crumbly texture that sticks together when pressed between fingers.
- Divide mixture evenly between 12 paper cupcake liners (about 2 TBSP in each) and press down firmly to form a crust base.
- Set aside until filling is ready.
- To make fresh pumpkin puree, wash pumpkins, place on a baking sheet and bake in a 350F preheated oven for about 50 minutes or until you can easily insert a fork through skin. Slice off tops of pumpkins, slice in half, scoop out seeds and innards, and then scoop out the pumpkin flesh (or peel off skin).
- Add all ingredients for the pumpkin pie filling to a high-powered blender and blend until creamy and smooth. If you don’t have a high-powered blender, you can use your food processor but the texture won’t be as creamy.
- Taste filling and see if you’d like more sweetener or spice. Once to your liking pour filling into each cupcake liner and spread out evenly.
- Freeze cups for about an hour to firm. Enjoy plain or top with additional cinnamon, whipped coconut cream, pecans and/or cinnamon maple pecans (see Pecan Delicata Squash Recipe).
- Store in an air-tight container in freezer. Allow to thaw sufficiently before serving.
Makes 12 cups. Per cup (based on using maple syrup):
Calories: 348 | Total Fat: 20 g | Total Carbohydrate: 44 g | Dietary Fiber: 6 g | Protein: 3 g