1/16 teaspoon ground cloves (don’t measure, just splash)
pinch of salt
For the toppings
1/2 cup pecans, roughly chopped
2 tablespoons coconut oil
2 tablespoon maple syrup
1/2 teaspoon cinnamon
pinch of salt
Instructions
Preheat oven to 350 degrees.
First we will make the crust. Add your dates and almond butter to a food processor and pulse until it breaks down together.
Then add your 2 eggs, honey, vanilla extract, cinnamon, and salt and puree until smooth.
Grease an 8×8 glass baking dish with some coconut oil and pour in your crush. Use a spoon to smooth off the surface and level out all over.
Place in oven to bake for 12-15 minutes or until crust is firm and cooked through when you poke it with a toothpick. Then let cool.
While your crust is baking, make your filling ingredients.
Add your pumpkin puree along with all other ingredients and puree until completely smooth. Coconut butter should be incorporated in, not chunky.
When your crust is cool, top it off with your pumpkin puree filling and smooth evenly through.
Last but not least, make your topping.
Add 2 tablespoons of coconut oil to a small skillet to heat under medium heat. Then add your chopped pecans.
These will burn easily so be careful.
While constantly mixing the pecasn, add your maple syrup, cinnamon, and a bit of salt and continue to stir until pecans have roasted a bit. About 3-4 minutes.
Pour pecans on top of pumpkin puree filling.
Set in freezer to cool for 20+ minutes.
Cut and serve. Keep in fridge or freezer to keep intact and from melting.