Gluten Free/ Dairy Free Option

Crust:

1/3 cup pitted dates

1 1/2 cups raw pecans

2 Tbsp. coconut oil

Filling:

15 oz. can pumpkin or  1 3/4 cup cooked pumpkin

1/2 cup canned coconut milk OR whole milk

1/2 cup maple syrup

1/2 tsp. sea salt

1 tsp. cinnamon

1/2 tsp. ground ginger

1/4 tsp. nutmeg

1/8 tsp. ground cloves

2 large eggs

Preheat oven to 350 degrees. Process dates, pecans and coconut oil in blender or food processor until mixture is well blended and sticks to the side of the food processor (about 30-60 seconds). Press into a 9-inch pie pan and set aside.

In a medium bowl, combine all filling ingredients and whisk until well mixed.  Pour into pecan-date crust.  Bake at 350 degrees for about 45 minutes, or pumpkin filling appears custard like and crust is lightly browned.  Allow to cool before serving.  Store in the refrigerator.

Nutrition info:  1 Piece of Pie 1/8:   249 calories, 5 grams protein, 19 grams fat, 20 grams carbs, 11 grams sugar