Grain-free Pumpkin Peanut Butter Pie with Cookie Crust

Prep Time 10 mins
Cook Time 2 hours
Total Time 2 hrs 10 mins

Ingredients

Cookie crust

Pumpking peanut butter filling

Directions

  1. In a food processor, process the cookies until they are in a ground flour-like consistency then add in melted butter and pulse again until well combined 
  2. Grease a 9 inch pie dish with coconut oil then press the cookie crust into the pie dish (save any extra to sprinkle on top!)
  3. Add crust to freezer to set and begin making the filling
  4. Wipe out the food processor (no need to go crazy cleaning!) and add the filling to the food processor and blend until smooth and creamy
  5. Add on top of the crust then sprinkle pecans on top if desired and additional crumbs and place back into freezer to set for 2 hours
  6. Slice and enjoy! Garnish with coconut yogurt or anything you prefer

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Recipe Notes

Leave the pie in the freezer until ready to eat and store leftovers in fridge for up to 5 days or freezer for up to 2 months

© 2018 rachLmansfield. All rights reserved.