Everyone knows pumpkin pie isn’t complete without whipped cream. That’s why food blogger Gianna Dinuzzo decided to make it its own layer in her version of the classic.
The crust is made of nuts and dates instead of the traditional pastry to make the dish a little lighter, and she also sneaks a couple of Valley-grown persimmons into the pie filling for extra nutrition. All that fruit must cancel out the whipped cream, right?
Dinuzzo uses coconut whipped cream and almond milk, but any kind that’s on hand will do.
This recipe and many others are available on giannasrecipes.com
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Cool Whip-Stuffed Pumpkin Pie
For the crust:
3 cups pecans
1 cup walnuts
2.5 tablespoons pure maple syrup or agave
2 tablespoons almond butter
8-10 pitted Medjool dates
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
Small pinch of salt
For the middle layer:
1 and 1/2 cup whipped cream
For the pumpkin layer:
1 and 1/4 cup pumpkin puree
2 ripe persimmons, stemmed
3/4 cup cashews
1/4 cup milk
4 pitted Medjool dates
1 and 1/2 tablespoons pure maple syrup
1 and 1/2 teaspoons pumpkin pie spice
1 and 1/2 teaspoons vanilla
1 and 1/2 teaspoons cinnamon
1 and 1/2 teaspoons ginger
Small pinch of salt
For the crust, add all ingredients to a food processor. The dates go last, and add them one-by-one. Continue adding the dates until the crust is sticky enough to mold into a crust, yet a bit crumbly.
Evenly flatten out the crust on the bottom of a pie dish. If you want a squiggly-edged pie crust, use your pointer finger to make small indentations all around the edge.
Next, spread a thick layer of whipped cream on top, leaving about 1 inch of crust at the edge.
Place in the freezer for at least a couple hours, or until whipped cream hardens.
To make the pumpkin layer, add all ingredients to a high-speed blender and blend until smooth. Taste and adjust spices, if necessary.
Once the whipped cream has frozen, spread a thick layer of the creamy pumpkin mixture on top, leaving space at the edge for the crust.
Place back into the freezer until pie has set, about 30 minutes or so.
Remove from freezer. Should be soft like pie, yet cool and set.
Then slice, serve, share and enjoy!
Cover and store remaining pumpkin pie in the fridge; should last 4-5 days.