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I love pumpkin. I admit it. I'm part of the stereotype. I don't care if it's 20 degrees or 100 degrees. I love the taste, the smell, and most importantly, the healthiness of it. I've actually been adding pumpkin into my blended coffee for almost a month now! Hello....vegetables for breakfast? That's a win in my book!


However...I am NOT the type who buys every single product on the shelves that slaps 'Pumpkin Spice' onto the box. I don't like the artificial flavoring found in so many items these days. {Pumpkin spice poptarts, M&Ms, gum, Pringles...? Gross.} I don't even buy PSLs from Starbucks anymore {I know-the HORROR!} I MUCH prefer to make my own pumpkin recipes. I love to experiment and try new ideas, and I do like to try pumpkin in different forms and with different ingredients. I've made bars, pies, shakes, coffees, creamers, cookies, muffins, sauces, breads...the list goes on. When I cut out dairy last year, I had to learn how to be even more creative with my pumpkin-ing!

My pumpkin obsession usually begins in August and goes all the way until early December, when my focus switches to all things peppermint!


Last night, I invented this vegan, gluten-free, no bake pie. I think it turned out pretty well...and ironically, I saw a post for 'pumpkin pie ice cream' today that is pretty similar...but no crust! So I guess I'm officially a vegan chef now- ha! {maybe in my own mind!}


How I made it....

Crust:
Blend 1-1.5 cups of nuts of choice with 10 dates in the food processor. Press into a greased pie pan.

Pie:
Blend 1 can of pureed pumpkin (NOT pumpkin pie mix) with 2 frozen bananas, 1tbsp pumpkin pie spice, and 1/4 cup maple syrup. Spoon onto crust, and freeze.

ENJOY! Seriously, what could be better? This guilt-free treat takes 5 minutes, is made of whole foods, and requires minimal ingredients!

HAPPY PUMPKIN SEASON!

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