Pumpkin Collagen Pie
This delicious pumpkin dessert has collagen which is beneficial for gut health, skin, nails and hair health. Just in time for Fall!


  1. Soak the dates in hot water to soften. Make sure there are no pits.

  2. Put a can of Full fat coconut milk in the fridge. Save for later.

  3. Filling: Put the pumpkin, collagen and pumpkin spice in the blender and combine. Scrape down the edges and blend again.

  4. Crust: Put cashews, almonds, and salt in food processor. Drain water from dates. Add dates to the processor. Blend until fine meal forms.

  5. Spray a springform pan and line bottom with parchment paper.

  6. Press crust into pan. I used a piece of parchment paper so it wasn’ t so sticky on my hands.

  7. Pour filling into pan and smooth out. Put in the fridge at least an hour to firm.

  8. After about an hour, open can of coconut milk and seperate the coconut cream from the liquid. Whip the cream with some sweetner to desired sweetness.

  9. Top the pie with the coconut whipped cream and serve.

  10. Enjoy!