Pumpkin Pie and Cranberry Pecan Crust Recipe

With Thanksgiving only a week away, are you thinking pumpkin pie?

I am. Especially how to get a new, unique flavor and still keep it healthy (not that I don't love piles of whipped cream).

One way to keep it healthy is to keep it raw (not the turkey – just the pie).

Here's a recipe from Chef Mandy for a delicious Nutmeg Pumpkin Pie that gets frozen and never baked. Not only is it full of healthy, natural ingredients, it's super tasty! No canned, over-salted, over-processed, over-sweetened filling here. This pumpkin pie is infused with Young Living Therapeutic Oils for spectacular flavor!

Cinnamon Cranberry Pecan Crust

Makes 2 cups

2 cups pecans, soaked and dried
1 cup dried cranberries, fruit sweetened
1 Tablespoon grade B pure maple syrup
Pinch Himalayan salt
1 drop Young Living cinnamon bark essential oil

Instructions

Process pecans and cranberries in a food processor until meal texture.
Add remaining ingredients and pulse chop. Do not overprocess to avoid turning the mixture into butter.

Press mixture into a 10 inch spring form pan. Crust can go up on the sides in a rudimentary fashion.

Keep thickness even throughout.Set aside or freeze until ready to fill with Nutmeg Pumpkin Pie Filling.

Nutmeg Pumpkin Pie Filling

3 1/2 cups chopped pumpkin, small pie variety
2 packed cups young coconut meat
12 soft Medjoul dates, pitted
1 cup grade B pure maple syrup
1/2 cup raw virgin coconut oil
1 teaspoon pumpkin pie spice
1/8 teaspoon Himalayan salt
3 drops Young Living nutmeg essential oil
2 drops Young Living cinnamon bark essential oil
1 drop Young Living ginger essential oil

Instructions

To avoid difficulty when blending large amounts, this recipe will be made in two batches. Blend half of the ingredients in a high-speed blender until creamy. Remove to a bowl.

Repeat for second batch with remaining ingredients.

Combine both halves and mix well.

Pour into the Cinnamon Cranberry Pecan Crust and gently tap spring form pan several times to remove any air bubbles and to flatten the top of the pie.

Cover and freeze to solidify.

Remove from the freezer and spring form. Slice and serve with Lemon Cool Whip.

Lemon Cool Whip

Makes 2 cups

1 packed cup young coconut meat
1 cup soaked cashews
1/2 cup virgin coconut oil
1/2 cup coconut water
1/4 cup grade B pure maple syrup
1 teaspoon vanilla
4 drops Young Living lemon essential oil
Pinch Himalayan salt

Instructions

Blend all ingredients in a high-speed blender until creamy. Freeze to firm.

Top Nutmeg Pumpkin Pie with Lemon Cool Whip when ready to serve.

Now this sounds like a heavenly delicious pumpkin pie to me!