Pumpkin-avocado-chocolate pudding pie in a pumpkin seed crust may provide a delicious and mostly allergen-free dessert for the holidays for those with food allergies/sensitivities. Just don't try to say the dessert's name quickly. You may have a tongue twister.

Here are the ingredients for a nine-inch pie but remember with all recipes, feel free to modify to suit your taste and food allergies/sensitivities.

Ingredients

For the crust:
1 1/2 cups pumpkin seeds
1/4 tsp baking soda
1/2 tsp. xanthum gum
2 T. tapioca starch
2 T. coconut sugar
1/4 tsp. sea salt
2 T. coconut oil, cold
1 large egg white, frothed

For the filling:
4 ripe avocadoes
1 cup pumpkin puree
1 cup cocoa
16 dates, pitted and soaked in warm water
2 T. pumpkin pie spice
1/2 cup coconut milk
1/2 cup coconut oil, melted
1-2 T. maple syrup

Instructions

For the crust:

In a blender or food processor, process pumpkin seeds until complete ground.
In a bowl, combine ground pumpkin seeds, baking soda, xanthum gum, tapioca starch, coconut sugar and salt.
Add in the coconut oil and mix in with your hands to create pea-sized clumps in dough.
Slowly mix in egg white and continue stirring until dough comes together in a ball.
Place ball between two sheets of parchment paper and roll out to form a 10-inch circle.
Carefully place pie crust over a 9-inch pie pan and press crust into sides.
Bake crust for 10-15 minutes at 350 degrees. Remove to cool before adding filling.

For the filling:

Scoop out avocado flesh and place along with other ingredients in a blender. Process all the ingredients in a high speed blender until smooth and pudding like.

Once the crust has cooled, pour the pie filling into the crust. Place the pie in the refrigerator until filling is cooled and somewhat firm for serving.

Serve the pie cold with whipped cream made from coconut cream if staying paleo. Garnish with toasted pumpkin seeds. Serve this pie as a special treat for holidays. Or just make the pudding filling without the crust for a healthy, delicious treat.