Berry creamy pie

Berry creamy pie
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 268.7
  • Total Fat: 17.2 g
  • Cholesterol: 15.5 mg
  • Sodium: 36.5 mg
  • Total Carbs: 28.4 g
  • Dietary Fiber: 3.7 g
  • Protein: 5.0 g

View full nutritional breakdown of Berry creamy pie calories by ingredient
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Gluten free and dairy free Gluten free and dairy free
Number of Servings: 12


    1/3 Cup Oatmeal
    1 large Egg, fresh, whole, raw
    0.5 cup, mashed Pumpkin, cooked
    1 Cup Dates
    1 Cup walnuts
    3 tbsp Shredded Coconut Unsweetened
    1/2 cup Coconut milk x2
    1 cup whole Cashew dry roasted, no salt and soaked overnight
    3 tbsp Honey
    1 tsp Vanilla Extract
    2 cup Berries, frozen (Raspberries, Blackberries & Blueberries)
    1 medium Banana, fresh


In a food processor or blender, pulse walnuts and dates together until the walnuts are fully ground. (approx. 3 minutes). Add pumpkin, egg coconut and oat. Pulse again. Smush the "dough" onto the bottom of the pan create a base layer. Bake at 350F for 20 minutes. Shake the can of coconut milk. If the can is separated when you open it, place contents in a bowl and whisk until fully combined. Drain cashews and place in food processor or blender. Add honey, vanilla coconut milk. Blend on high for 2-3 minutes until mixture is smooth and uniform. Pour mixture evenly on top of base layer. Freeze for 1 hour. In food processor or blender, place 1/2 of the blackberries, maple syrup, coconut milk. Blend on high for 2-3 minutes until mixture is smooth and uniform. Pour evenly on top of middle layer. Cool for one hour before serving Serving Size: 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user JULIA_RUN2SMILE.

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