1 hour
20 min
30+ min
~230-270 kcal
Nathalie, inspired by Human
Ingredients
Name | Amount | Unit | Notes |
|---|---|---|---|
(for filling) optional to taste | |||
1.5 | cup | (for crust) raw, or other Nuts | |
1.5 | cup | (for filling) mashed fruit | |
(for filling) optional, to taste | |||
(for filling) optional to taste | |||
0.25 | cup | (for filling) needed for blending | |
1 | cup | (for crust) Medjool, pitted | |
(for filling) optional, to taste (dried) | |||
(for fillling) optional to taste | |||
(for filling) optional to taste | |||
0.25 | teaspoon | (for crust) | |
1 | pinch | (for filling) to taste | |
(for filling) optional to taste | |||
0.5 | teaspoon | (for crust) optional |
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.
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.
Nutrition per Serving
Name | Calories | Protein | Fat | Carbohydrates | Fiber | Sodium |
|---|---|---|---|---|---|---|
~230-270 kcal | ~4 g | ~13 g | ~25 g | ~4 g | ~50 mg |