Have a delicious Thanksgiving with this Maca Pumpkin Pie - that’s also super healthy for your skin and body! This yummy pie was created by our amazing Burster Irene Limanto from Food Ease TV. Feel amazing with the adaptogenic Organic Burst Maca powder (that also gives the pie its caramel malty notes). The spices are great for your metabolism and coconut oil will keep you fuller for longer, making sure you don’t reach out for more desserts!
Finally, get a boost of magnesium with cashews - that only need to be soaked for 2 hours!
Happy Thanksgiving Bursterfam!
For The Crust
- 140 g pitted dates
- 1-1/4 (112 g) cups rolled gluten-free oats
- 1/2 (65 g) cup pecans
- 3 tablespoons (45 ml) coconut oil, melted
- 1/4 teaspoon cinnamon
- 1/8 teaspoon salt
For the Filling
- 1 cup (143 g) cashew, soaked for 2 hours
- 15-oz (425 g) pumpkin puree
- 1/4 cup (60 ml) rice malt syrup
- 1/2 cup (120 ml) coconut oil, melted
- 1 tablespoon Organic Burst Maca powder
- 2 teaspoons vanilla
- 1 teaspoon cinnamon
- 1/2 teaspoon sea salt or Himalayan pink salt
- 1/2 teaspoon ginger
- teaspoon nutmeg
- 1/8 teaspoon Chinese 5 spice powder
For The Crust
- Preheat oven 350ºF (180ºC). Grease 9" pie dish.
- In a food processor combine oats, pecans, cinnamon, and salt. Pulse until the mixture has crumbly texture. Add dates and oil, and process again. The mixture should stick together when pressed, otherwise add 1 tsp water and process again.
- Place mixture on the pie dish. Starting from the center, press the crust mixture with your fingers, working your way outwards. WIth a fork, poke several holes in the crust. Bake for 12 - 15 minutes, until light brown. Set aside to cool.
For The Filling
- Drain the cashews.
- Add all ingredients into a blender. Blend until smooth. **If your blender has a hard time blending, add 1 tablespoon almond milk.
- Pour filling into the cooled crust. Cover, and freeze overnight.