Raw Pumpkin Pie
Author: Ease Oldham
Serves: 10
- 2 cups of pre-soaked (12-hours) almonds or almond pulp
- ½ cup of dates
- ½ tsp vanilla
- ¼ tsp sea salt
- 1.5 cups coconut milk (BPA-free can)
- 3 cups pumpkin puree
- ½ cup dates
- 2 tsp pumpkin pie spice
- ¼ tsp vanilla
- ¼ tsp sea salt
- 1 cup coconut oil, melted
- 1 tbsp or more fine coconut dusting
- ¼ tsp pumpkin pie spice dusting
- Add all crust ingredients in the food processor and blend until coarse.
- Grease the bottom of the spring form pan with a ½ tsp of coconut oil.
- Press into the bottom of the spring form pan.
- Put in freezer while you make the filling.
- Using a blender, blend all the filling ingredients (except for the coconut oil) until smooth.
- Add the coconut oil and blend.
- Adjust for taste.
- Pour over the pie crust.
- Topping after cold: sprinkle coconut and pumpkin pie spice on top to decorate.
- Place in refrigerator overnight or longer.
- Remove from fridge and the springform pan. Use a knife around the edge of the springform pan to loosen the pie.
- Add topping: sprinkle coconut and pumpkin pie spice on top to decorate.
Recipe by HormonesBalance.com at https://hormonesbalance.com/recipes/raw-pumpkin-pie-2/
3.5.3251