The big turkey day is here! When I was younger, Thanksgiving was my favorite holiday. I could not get enough of the fabulous feast my grandmother created. She put so much time and effort into the special meal our family enjoyed together and it showed! Even as a young child, I noticed those little details. I marveled over her fancy butterballs, the perfectly whipped potatoes, turkey cooked just right, and the either love it or hate it cranberry sauce. I loved it! There was much more than that, but those were my favorites back in the day.
Of course times have changed and my likes have expanded, thank goodness! I look back fondly on those family holidays and the memories made. There was much to be thankful for. Today, there is even more for me to be thankful for. My family is number one on the list. Which is in part why this particular Thanksgiving will be difficult for me. I'm actually trying not to think about it too much. You see, my oldest son will not be coming home. He really wants to, but his job and schedule just don't make it possible. This will be the first time we have not spent Thanksgiving together. Boy is that a tough one! He keeps telling me not to worry about him and feel bad. But seriously, how can I not? A couple of things will keep me going though. My other two men at home are great company. There's a lot of love and laughter when it comes to those guys. Also, I will see my boy for Christmas so that definitely brings a smile to my face!
So let's try to cheer me up and talk about this amazing raw pumpkin pie tart. This pumpkin flavored treat is made with some clean eating ingredients. Pecans, dates, and coconut are all you need for the crust along with your handy food processor. The filling is cashew and pumpkin based which makes for a creamy texture. Best of all, you won't find any refined sugar in these bad boys! Just fabulous flavor that is paleo and vegan friendly, gluten-free, and dairy free. It's perfect for the season and great for entertaining as it suits a variety of dietary needs. So this Thanksgiving, if you are looking to put a twist on your traditional pumpkin pie, try these tarts! They will soon become your new holiday tradition. Happy Thanksgiving!
3 cups raw pecans
1 & 1/2 cups pitted dates
1/2 cup unsweetened coconut flakes
1/4 tsp sea salt
2 cups raw cashews
1/4 cup full fat coconut milk
1/2 cup pure maple syrup
1 & 1/4 cup pumpkin purée
1 tsp vanilla extract
1/4 tsp sea salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/8 tsp cloves
1/4 cup coconut oil, melted (add after all ingredients are blended)
Coconut whipped Cream
1. Soak cashews for 4 hours. Rinse and drain. Prepare your tart pan by placing a piece of parchment paper in each tart well. This allows for easy removal of the tarts.
2. Make the crust by placing the pecans, dates, coconut, and salt in your food processor. Pulse until your ingredients until a small crumble type texture forms. You should be able to get the ingredients to stick together when you squeeze them. If the mixture seems to crumbly, add some dates. If the mixture seems to sticky, add some pecans.
3. Now press the crust mixture into each tart well lined with parchment. Place the tart pan in the freezer to firm up the crust while you prepare the filling.
4. Place all of the filling ingredients, except for the coconut oil, into your high speed blender. Blend until nice and smooth. Then add the coconut oil and blend thoroughly.
5. Take your tart pan out of the freezer and pour the filling into each tart. Garnish with coconut flakes, pecans, or pumpkin seeds if desired. Put the tart pan back into the freezer and allow 4-6 hours for the tarts to firm up. Remove from pan when set, garnish with some coconut whipped cream, and serve.