I pride myself on sharing with you only recipes that are healthy, tasty and EASY to make. This is one of those.
Yes it is a more involved recipe of mine, but it is still easy to make.
I would love to hear from you after you have tried making my Hempkin Pie to share your experience. It is by far one of the best pies I have ever made.
½ cup crushed almonds
4 tablespoons honey
¼ cup Shredded Coconut
4 pitted dates
1 cup soaked Buckwheat
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon nutmeg
2 cups cooked pumpkin
¼ cup maple syrup
½ cup hemp seeds
How To Prepare the Crust
Soak your buckwheat overnight in water. Discard the water in the morning and rinse your buckwheat. Now place all your crust ingredients into a food processor and blend together. Then spread around your crust mixture into a pie dish until all edges are covered.
How To Prepare the Filling
Soak your hemp seeds and cashews in water for 1 hour. Once soaked discard the water and puree you hemp and cashews in your blender with ¼ cup of fresh water.
Cut your pumpkin in half and remove the seeds. Keep the seeds to use for creating my Hemp Pumpkin Seeds. Bake your pumpkin until tender at 350. Once baked, discard the skin and place 2 cups of the pumpkin with all your other ingredients into a food processor and blend together. Once blended, spread your filling evenly over your crust. Top with my Hemp Pumpkin Seeds and refrigerator for 1 hour and then serve.
If you are wondering where to find my Hemp Pumpkin Seed recipe, it is coming in a feature recipe book I will share with you very soon. Until then, top your pie with fresh pumpkin seeds.