Raw Pumpkin Pie
 
Prep time
Total time
 
Equipment: food processor, 9" spring form pan, blender.
Author:
Serves: 10
Ingredients
Crust:
  • 2 cups of pre-soaked (12-hours) almonds or almond pulp
  • ½ cup of dates
  • ½ tsp vanilla
  • ¼ tsp sea salt
Filling
  • 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
Topping (after frozen)
  • 1 tbsp or more fine coconut dusting
  • ¼ tsp pumpkin pie spice dusting
How To Make
Crust:
  1. Add all crust ingredients in the food processor and blend until coarse.
  2. Grease the bottom of the spring form pan with a ½ tsp of coconut oil.
  3. Press into the bottom of the spring form pan.
  4. Put in freezer while you make the filling.
Filling:
  1. Using a blender, blend all the filling ingredients (except for the coconut oil) until smooth.
  2. Add the coconut oil and blend.
  3. Adjust for taste.
  4. Pour over the pie crust.
  5. Topping after cold: sprinkle coconut and pumpkin pie spice on top to decorate.
  6. Place in refrigerator overnight or longer.
  7. Remove from fridge and the springform pan. Use a knife around the edge of the springform pan to loosen the pie.
  8. 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/