Canistel Pie

Total Time

1 hour

Couisine

Ingredients

Name	Amount	Unit	Notes
Allspice (Canistel Pie)			(for filling) optional to taste
Almonds (Canistel Pie)	1.5	cup	(for crust) raw, or other Nuts
Canistel (Canistel Pie)	1.5	cup	(for filling) mashed fruit
Cinnamon (Canistel Pie)			(for filling) optional, to taste
Cloves (Canistel Pie)			(for filling) optional to taste
Coconut milk (Canistel Pie)	0.25	cup	(for filling) needed for blending
Dates (Canistel Pie)	1	cup	(for crust) Medjool, pitted
Ginger (Canistel Pie)			(for filling) optional, to taste (dried)
Maple syrup (Canistel Pie)			(for fillling) optional to taste
Nutmeg (Canistel Pie)			(for filling) optional to taste
Sea Salt (Canistel Pie)	0.25	teaspoon	(for crust)
Sea salt (Canistel Pie)	1	pinch	(for filling) to taste
Vanilla (Canistel Pie)			(for filling) optional to taste
Vanilla (Canistel Pie)	0.5	teaspoon	(for crust) optional

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Description

This raw Canistel Pie is a tropical twist on traditional pumpkin pie, using the naturally sweet and custardy canistel fruit—also known as eggfruit—as the star ingredient. Paired with a simple almond-date crust and spiced with warming autumn flavors, it’s a no-bake dessert that’s both wholesome and indulgent. Perfect for special occasions or a nourishing treat straight from the fridge or freezer.

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Instructions

Make the Crust:

Pulse almonds in a food processor to coarse crumbs.
Add dates, salt, and vanilla; process until sticky.
Press mixture into a pie or tart dish evenly.
Refrigerate for 30+ minutes to set.

Make the Filling:

Blend canistel with a splash of coconut milk until smooth but thick.
Add spices, salt, and sweetener to taste.
Pour into the chilled crust and smooth the top.

Chill and Serve:

Refrigerate or freeze until firm.
Slice and enjoy!

Notes & Variations

Fruit Substitute: Use baked pumpkin or sweet potato if canistel isn’t available.
Texture: Canistel’s custard-like texture is perfect for raw pies.
Decor: Top with shaved coconut or crushed nuts before serving.

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