Persimmon Pumpkin Pie

Gather This:

• 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 all spice
• ¼ cup of palm sugar
• 1 tablespoon of Philosophie Berry Bliss Superfood Blend 

Do This:

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, all spice, 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.

We’d love to see photos of the beautiful + nourishing treats that you create for your family over the holidays! Share them with us on Instagram with #myphilosophie!