Ingredients
The following ingredients have 9 Servings
- 15 ounces pumpkin puree
- 1 cup coconut or almond milk eggnog* (or paleo egg nog by health-bent)
- 2 eggs
- ½ cup coconut sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- pinch of salt
- 15 dried medjool dates, pitted
- ¼ cup melted coconut oil or butter or ghee
- ¼ cup unsweetened cocoa powder
- 3 eggs, whisked
- 2 tablespoons coconut flour
- 2 tablespoons raw honey
- 1 teaspoon vanilla extract
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- pinch of salt
Instruction
- Preheat oven to 375 degrees. Grease a pie plate with butter, ghee or coconut oil.
- Place all ingredients for pumpkin pie filling in a food processor and blend until smooth. Pour into a separate bowl and set aside. Use a paper towel to wipe out inside of food processor (doesn’t have to be super clean).
- Now add dates to the food processor and begin to pulse until a clumpy paste forms.
- Add coconut oil and cocoa powder to the food processor and puree until well mixed and it has become smoother.
- Then add eggs, coconut flour, honey, vanilla, baking soda and powder, and salt and puree until smooth, about 2 minutes.
- Scoop out brownie mixture and place half of the mixture on the bottom of the greased pie pan and spread/smooth out to the sides.
- Pour pumpkin pie mixture on top.
- Lastly, add the rest of the brownie mixture using a spoon. Plop spoonfuls around the pumpkin pie then use a knife to swirl around the mixture. It is sticky so it won’t swirl much.
- Place pie dish on a baking sheet and into the oven to bake for 1 hour.
- Let rest for 30 minutes then place in refrigerator to cool for 2+ hours be serving.
- Serve with ice cream of choice. I used a maple pecan coconut milk ice cream and it was perfect!
