Persimmon Pumpkin Pie

Give your pumpkin pie a wholesome makeover by adding persimmons, vitamin C-packed Philosophie Berry Bliss Superfood + Protein Powder, and a scrumptious crust created with macadamia nuts, shredded coconut, coconut nectar, coconut oil, and vanilla. Both persimmons and coconut are incredibly high in fiber, making a small slice of pie delightfully filling—it’s also hard to feel too bad about indulging in this sweet treat when it’s packed with antioxidants and immunity-boosting vitamin C!

Persimmon Pumpkin Pie

Persimmon Pumpkin Pie

INGREDIENTS

1 cup raw macadamia nuts
1 ¾ cup shredded coconut
1 teaspoon vanilla
¾ teaspoon Himalayan Pink Salt
3 tablespoons coconut nectar
2 tablespoons coconut oil
3 tablespoons garbanzo bean flour
¾ cup dried figs, soaked in hot water for 10 minutes and drained
3 ripe persimmons, de-stemmed and peeled
½ cup canned pumpkin
¾ cup full fat coconut milk
4 eggs, separated
1 teaspoon of freshly grated ginger root
¼ teaspoon of allspice
¼ cup of palm sugar
1 tablespoon of Philosophie Berry Bliss Superfood Powder (optional)

DIRECTIONS

First create the crust by adding macadamia nuts, shredded coconut, vanilla, coconut nectar, coconut oil, and ½ a teaspoon of the salt to a high speed blender and processing until ingredients are well combined. Use a spatula to scrape this mixture into a mixing bowl, add garbanzo bean flour to mixture, and stir until mixture is well combine and forms a crumbly, moist texture. Press the mixture into a well-oiled pie pan and bake at 325 F for 15 minutes. Remove from oven and set aside.

Create the pie filling by adding the figs, persimmons, pumpkin puree, coconut milk, egg yolks, ginger root, allspice, palm sugar, the remainder of the salt, and the Berry Bliss Superfood Blend, if desired, to a large high speed blender, blend on high until smooth and then transfer mixture into a large mixing bowl. In a small blender, add egg whites, blend on high until frothy, and then fold egg whites into pie filling mixture in large mixing bowl. (If you only have one blender, blend the egg whites first and pour them into a separate bowl before blending other ingredients.)

Pour the pie filling into the cooled pie crust and bake at 350 F for about 60 minutes or until the filling sets up to a thick, creamy consistency. Allow the pie to cool before cutting.


RELATED RECIPES

Mini Pumpkin Pie Bites

Apple Hazelnut Crumble

Pumpkin Pie Protein Smoothie


SOPHIE JAFFE is a Los Angeles-based health and wellness expert, who is certified as a raw food chef and yoga teacher. Sophie founded her company and wellness brand, Philosophie, with the goal of making it easier, more inspiring, and more delicious to attain optimal health and radiant wellness. When Sophie isn’t crafting revolutionary products from the world’s most potent superfoods, she is sharing her insights on how to live a life full of unbounded energy, bliss, and balance on the Philosophie blog and savoring every moment with her two beautiful children and loving husband.

Connect with Sophie: Facebook, Instagram, Twitter, and YouTube.

SHARE