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Pumpkin Nice Cream Pie

Pumpkin Nice Cream Pie

Ingredients

Pie Filling:
  • 3 frozen bananas
  • 1 cup Barney Butter Smooth Almond Butter
  • 2 teaspoons vanilla extract
  • 1/4 cup canned pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
Crust:
  • 1 cup shredded coconut
  • 1 cup almonds
  • 1/2 cup walnuts
  • 1/2 cup rolled oats
  • 1.5 cups pitted Medjool dates
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • pinch of salt

Chocolate Drizzle Topping:

  • 2 tablespoons Barney Butter Chocolate Almond Butter

Directions

Crust:

  1. Blend everything in a Vitamix or a food processor. If using a blender, stop periodically to make sure everything is getting pushed down into the blades. Careful, this could burn out your Vitamix. If that happens, don't fret! Just unplug your Vitamix for 15 minutes and then try again. Use the tamper, that helps!
  2. Once everything is properly blended until the sticky dough-like consistency is reached, you are almost done! Simply using a pie crust tin, place the dough in the tin and press it down with your fingers evenly.
  3. Place in freezer to set for 2 hours. Then, fill your pie crust with the filling of your choice. I love using yogurt and fresh fruit for a simple breakfast tart like the one pictured above.
Pie Filling:
  1. In a blender, combine all the pie filling ingredients and blend until smooth.
  2. Pour evenly on your pie crust and stick your pie in the freezer.

Chocolate Drizzle Topping: 

  1. In a medium saucepan melt 2 tablespoons of Barney Butter Chocolate Almond Butter on low to medium heat.
  2. Before you cut a slice, let your pie sit out for a minute or two.
  3. Drizzle with Barney Butter Chocolate Almond Butter topping!

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