Spicy Pumpkin Hemp Pie

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I love pumpkin pie but since falling in love with hemp and quitting sugar I felt compelled to reinvent and upgrade this very important dessert. 

Free of gluten, dairy, eggs, and sugar but packed with spices and nutritional goodness this pie is easy to make and a treat to eat. Most of all, I figured out how to get the nutrition of hemp into the recipe so I could also eat it for breakfast and have quality energy for my day. 

Spicy Pumpkin Hemp Pie

Crust:

1/2 C walnuts

1/2 C hemp seeds

2T coconut oil, melted

6 dates

Filling:

1C cashews (soaked overnight)

3 dates

2T raw ginger, 

1 1/2T cinnamon

1/2T allspice

1/2T ground cloves

1 can pumpkin puree, 15 oz

1) Combine all crust ingredients in a food processor to be as smooth or crunchy as you like. Press into a pie pan. I greased my pan with a little smear of coconut oil.

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2) Combine all filling ingredients in a blender/food processor until smooth. Pour on top of crust.

3) Chill in fridge until set. About 30 minutes. 

4) Keep leftovers refrigerated.

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When I was first making the filling I didn’t think it was going to be sweet or flavorful enough but once the spices had a chance to meld and I tasted it with the date crust there was plenty of for the taste buds to enjoy. 

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Happy, hempy, pumpkin goodness. Indulge generously. 

-TwiceBaked

4 responses to this post.

  1. Posted by Bobbi Jo on October 10, 2013 at 10:57 am

    Yum, going to try.. So hope our land can be used for hemp someday. 100 acres sitting there.. Dry land. Just need to get water to it.

  2. Posted by Maria on October 10, 2013 at 11:17 am

    This looks awesome. I was wondering if I can print it up in a cute little half sheet with your blog information and hand it out?

  3. You are more than welcome to share this recipe like that. Thanks for sharing. (Thanks for asking too!) You rule.
    -TwiceBaked

  4. Reblogged this on 4:20 Smokers Blog.

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