This Raw Pumpkin Pie dessert recipe is great for pumpkin season. I learned this great recipe from my friend, Ease Oldham, who is a raw food chef. If you are looking for a Thanksgiving recipe with a difference, this is it.

Raw Pumpkin Pie

 

Raw Pumpkin Pie
 
Prep time
Cook 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. Soak almonds for 12 hours.
  2. Add all in the food processor and blend until coarse.
  3. Grease the bottom of the spring form pan with a ½ tsp of coconut oil.
  4. Press into the bottom of the spring form pan.
  5. Put in freezer while you make the filling.
Filling:
  1. Using a blender, blend all the ingredients except the coconut oil until smooth.
  2. Add the coconut oil and blend.
  3. Adjust for taste.
  4. Pour into the pie crust.
  5. Topping after cold: sprinkle coconut and pumpkin pie spice on top to decorate.
  6. Put in refrigerator overnight or longer.
  7. Remove from fridge and the spring form pan. Use a knife around the edge of the spring form pan to loosen the pie.
  8. Add topping: sprinkle coconut and pumpkin pie spice on top to decorate.
 

 

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