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Ingredients
- Crust:
- 2 cups pecans or almonds (I used pecans)
- 1/2 cup quick oats
- 10 Medjool dates, pitted
- 1 tsp pure vanilla extract
- 1 tsp cinnamon
- 1/4 tsp salt
- Filling:
- 1 + 1/4 cups cashews
- 2 cups (15 oz can) pumpkin puree (not pumpkin pie filling)
- 1 small ripe or over ripen banana (very yellow is good enough)
- 1/4 cup maple syrup or honey (I prefer maple syrup)
- 1 tsp pure vanilla extract
- 1 tbsp pumpkin pie spice
- 1/4 tsp salt
- Topping:
- 2 tbsp chocolate chips
- 1/2 tsp coconut oil
Preparation
Step 1
In a small bowl, add cashews and enough cold water to cover them. Soak for at least 4 hours or preferably overnight in the refrigerator. Drain before adding to the pie filling.
To make the crust, add Crust Ingredients to a food processor and process until mixture is well combined and dough starts to form, stopping and scraping the sides of the bowl. Pause and check if the ingredients are coarsely processed and the dough is wet, the crust is ready. Be careful not to over process the crust into a nut butter. Transfer the dough to a 9" pie dish, a spring form or a non-stick tart pan (I used this one and loved the edge pattern and how easy it was to cut the pie outside the pie plate) and flatten evenly on the bottom and sides with spatula and your hands. Set aside.
Add cashews to the food processor (no need to rinse the bowl) and process until smooth cream forms, about 3 - 4 minutes. Add remaining Filling Ingredients and process until very smooth, pausing and scraping the sides of the bowl. It took me good 5 minutes on High speed. Taste the filling and adjust the sweetness with extra maple syrup if you wish. The filling is not overly sweet, just perfect for my taste. As a guideline, I find all Starbucks sweets very sweet. Pour filling into the prepared crust and smooth with a spatula.
In a small bowl, add chocolate chips and coconut oil. Microwave in 30 seconds intervals, stirring in between, until melted. Drizzle chocolate on top of the pie with a butter knife. Place in the freezer for 5 - 15 minutes for the chocolate to harden and then cover with plastic. Alternatively, you could drizzle the pie before serving while it's thawing. Freeze for at least 4 hours or until frozen. To serve, thaw pie on a counter for 30 minutes before slicing. Serve frozen.
Storage Instructions: Freeze covered for up to 3 months. I usually cut up pie in slices and freeze in plastic containers. That way whenever I want a slice, I do not have to thaw the whole pie every time.