There are few times where another dish tantalises our taste buds as much as Cacao... this is one of them. Enjoy this sweet pumpkin pie dish accompanied by a warm cup of Sacred Fire 🍁

This vegan pumpkin pie has the creamy, indulgent texture of an ice cream cake, making it a refreshing yet cosy dessert. Enjoy it straight from the freezer for a cool, spiced treat that pairs beautifully with a warm cup of Sacred Cacao - Chilli Blend, enhancing the deep, earthy notes of chocolate with the richness of autumn spices.

Ingredients

Crust

• 5 oz pitted Medjool dates
• 1 ¼ cups gluten-free rolled oats
• ½ cup pecans
• ¼ tsp ground cinnamon
• ⅛ tsp salt
• 3 tbsp coconut oil, softened

Filling

• 1 cup soaked raw cashews
• 1 cup pumpkin purée
• ¾ cup maple syrup
• ½ cup coconut oil
• 2 tsp vanilla extract
• ¾ tsp ground cinnamon
  
• ¼ tsp fine sea salt
  
• ⅛ tsp ground ginger
• ⅛ tsp ground nutmeg

Directions

Crust

Preheat the oven to 180°C and lightly grease a 9-inch pie dish with coconut oil. If your dates are firm, soak them in warm water for 30 to 60 minutes, then drain.

In a food processor, pulse the oats, pecans, cinnamon, and salt until the mixture resembles coarse sand. Add the dates and coconut oil, then process again until it comes together and holds when pressed between your fingers. If it feels too dry, mix in 1 teaspoon of water and blend again.

Evenly distribute the crust mixture across the pie dish, pressing it down firmly from the centre outwards to ensure it holds together. Gently press it up the sides of the dish, smoothing the edges with your fingers.

Use a fork to poke small holes in the crust, then bake for 10–12 minutes, until lightly golden. Let it cool on a rack for about 30 minutes.

Filling

Drain and rinse the soaked cashews. Blend them together with pumpkin purée, maple syrup, coconut oil, vanilla, cinnamon, salt, ginger, and nutmeg in a high-speed blender. Blend until completely smooth. If your blender struggles, add 1 tablespoon of almond milk to help it along.

Pour the filling over the cooled crust, smoothing out the top. Cover the pie dish with foil and place it on a flat surface in the freezer. Let it set for at least 5–6 hours or overnight until firm.

Before serving, let the pie sit at room temperature for about 10 minutes for easier slicing.

This frozen pumpkin pie is best enjoyed cold, topped with a dollop of whipped coconut cream, a sprinkle of chopped pecans, and freshly grated nutmeg. For the ultimate experience, serve it alongside a warm mug of Sacred Cacao—its rich, velvety texture perfectly complements the spiced sweetness of the pie, creating a grounding and heart-opening ritual with every bite and sip.

We recommend the Chilli Blend but you can choose any flavour you like!

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