One of my favorite pies, this was inspired by a recipe from Emma Knight with Hana James, Deeva Green and Lee Reitelman. —EvE
SERVES 8 TO 12
CRUST
¾ cup (128 g) almonds
⅓ cup (50 g) raisins
1 tsp vanilla extract
¼ cup (19 g) shredded coconut
FILLING
1¾ cups (315 g) pumpkin purée
¼ cup (60 ml) melted coconut oil (or cacao butter, if you want it to be firmer)
¼ cup (60 ml) almond milk
1 tsp vanilla extract
Pinch of sea salt
¼ cup (30 g) dried cranberries
¼ cup (30 g) dried goji berries
¼ cup (60 ml) maple syrup
1 heaping tbsp (7 g) pumpkin pie spice
COCONUT WHIPPED CREAM
1 (13½-oz [400-ml]) can full-fat coconut cream
½ tsp vanilla powder
1 tsp maple syrup
SALTED CARAMEL
2 tbsp (30 ml) melted coconut oil
2 tbsp (30 ml) brown rice syrup
1 tbsp (15 ml) maple syrup
½ tsp sea salt
¼ tsp ground cinnamon
Grind the almonds into flour in a food processor, then add the raisins and process until the raisins are broken down. Add the rest of the ingredients and process until the dough is slightly sticky, crumbly and can hold its shape when pressed between two fingers. Press it evenly into the bottom of a pie dish or springform pan (I used a 6-inch [15-cm] springform cake pan lined with parchment) and leave it in the fridge.
FOR THE FILLING
Blend all of the ingredients until smooth and DELICIOUS. Pour it evenly over your crust and let it set in the fridge overnight or for at least 5 hours; otherwise, it’ll be more like pudding (which isn’t necessarily a bad thing).
FOR THE COCONUT WHIPPED CREAM
Open the can of coconut cream and scoop the solid white fat off the top. Whip this with the vanilla and maple syrup in a chilled mixer or with an electric whisk until it’s the consistency of whipped cream! Spread it over your pie.
FOR THE SALTED CARAMEL
Stir together the ingredients until you have a sweet, salty, drizzly mixture. Drizzle it over your pie, slice and enjoy!