Pumpkin Cream Pies

Name: Pumpkin Cream Pies
Prep time: 5 min
Total time: 20 min
Yield: 3-4
Cuisine: High Carb Diet
Ingredients: 1 cup oats; 1 cup dried mulberries; 10-15 dates (soaked 1 hour if using dried dates); 1 tsp cinnamon; 1 can of pumpkin; 1/2 cup cashews (soaked overnight); 1/2 cup water; 1/2 tsp vanilla extract; 6 dates (soak with cashews if using dried); 2 tbsp chopped nuts; 2 tbsp coconut flakes

This Christmas enjoy these scrumptious Pumpkin Cream Pies.

Ready In:: 20 minutes

Prep:: 5 minutes

Servings:: 3-4

Base Ingredients

1 cup oats
1 cup dried mulberries
10-15 dates (soaked 1 hour if using dried dates)
1 tsp cinnamon

Filling Ingredients

1 can of pumpkin

Cream Frosting

1/2 cup cashews (soaked overnight)
1/2 cup water
1/2 tsp vanilla extract
6 dates (soak with cashews if using dried)

Topping Ingredients

2 tbsp chopped nuts
2 tbsp coconut flakes

Instructions

To make the base, combine your oats, mulberries and cinnamon in a food processor and start processing on low, slowly add in the dates until you get a cookie dough like consistency.
Press the dough into a pie pan as firmly as you can making sure to cover the sides as well. Add in your canned pumpkin.
Next take your frosting ingredients and process in the blender until very smooth (1-2 minutes).
Drizzle over the pie and the sprinkle on your chopped nuts/coconut flakes. Transfer the pie to the fridge to set and once ready to eat, cut and serve.