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  • 1/2 cup almonds
  • 1/2 cup pecans
  • 1 cup Medjool dates, pitted
  • 3 tbsp coconut oil softened
  • 3 tbsp desiccated coconut
  • 2 tbsp maple syrup


  • 3 cups Japanese pumpkin cut into small cubes
  • 100 ml coconut oil melted
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1 cup Medjool dates
  • 125 ml full fat organic milk
  • 1 tsp vanilla bean paste


  • Preheat oven to 160 degrees fan forced oven.
  • In a high-speed blender process the almonds, pecans and dates. Add coconut oil and maple syrup and process until combined.
  • Press mixture into a loose bottom tart tin. Ensuring the mixture is evenly spread over the base and sides. Place in the freezer to set for 1 hour to set.
  • Line a slice tin with grease-proof baking paper. In a small bowl combine the cinnamon, ginger, cloves and nutmeg. Mix to combine. In a medium sized bowl add the pumpkin and coconut oil. Mix to combine. Add spices and stir well, ensuring the pumpkin is covered in oil and spices. Pour mixture into slice tin, ensuring you scrape all remaining oil and spices into the tin. Bake for 30-40 mins, turning pumpkin during the cooking process.
  • Remove pumpkin from oven and allow to cool in the tin. Once cool, transfer to a high-speed blender, add dates, milk and vanilla bean paste, process on high until mixture is smooth.
  • Pour mixture over pie base and return to the freezer to set for 4-6 hours.
  • Remove pie from tin and slice. You may have to leave for 20mins before slicing. Drizzle with maple syrup and enjoy!