It's that time again ... for pumpkin spice errrythang! So how about this paleo no bake MeeNut Butter pumpkin pie recipe?! Yes please! It's the perfect paleo dessert for your Thanksgiving feast! Enjoy!

Crust Ingredients:

1 ¼ cup unsweetened dried coconut flakes

2 pitted, soaked medjool dates (use 3 if you want a sweeter, stickier crust)

¼ tsp pumpkin pie spice

2 tbsp Pumpkin Spice MeeNut Butter

Pumpkin pie filling Ingredients:

1 cup pumpkin puree

½ cup coconut milk

1 scoop unflavored collagen peptides (optional; I used Vital Proteins)

2 tbsp Pumpkin Spice MeeNut Butter

4 tbsp maple syrup

1 ½ tsp unflavored beef gelatin (I used Vital Proteins)

3 tbsp filtered water

1 bar chocolate (optional; I used Eating Evolved cashew milk chocolate)

Unsweetened coconut flakes or whipped coconut cream topping (optional)

Directions:

1. Remove the pit from 2 medjool dates and soak in filtered water until soft
2. Add all the crust ingredients to a food processor and blend until well combined and sticky
3. Firmly press down the crust into the bottom of an 8x8 pyrex pan and set aside. I did not have to grease the pan.
4. Combine the beef gelatin and water in a small bowl and set aside for a few minutes to bloom. If you want a “firmer” pie try using 2 tsp gelatin in 4 tbsp water.
5. In a pot, stir and combine all the other filling ingredients, then warm on low heat, stirring constantly.
6. After the gelatin is done blooming, add it to the pumpkin filling and keep stirring until fully dissolved then remove from heat and let cool.
7. Pour the cooled pumpkin filling into the pan over the layer of crust.
8. Refrigerate for 6 hours.
9. If you want a chocolate layer on top, melt a chocolate bar of choice and then spread evenly over the top.
10. Keep refrigerated and serve chilled. Serve with coconut flakes sprinkled on top or a dollop of whipped coconut cream! Makes about 9 servings. Enjoy!