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
Prep time
Cook time
Total time
Equipment: food processor, 9" spring form pan, blender.
Author: Ease Oldham
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:
- Soak almonds for 12 hours.
- Add all 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.
Filling:
- Using a blender, blend all the ingredients except the coconut oil until smooth.
- Add the coconut oil and blend.
- Adjust for taste.
- Pour into the pie crust.
- Topping after cold: sprinkle coconut and pumpkin pie spice on top to decorate.
- Put in refrigerator overnight or longer.
- Remove from fridge and the spring form pan. Use a knife around the edge of the spring form pan to loosen the pie.
- Add topping: sprinkle coconut and pumpkin pie spice on top to decorate.
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Since when is pumpkin puree raw?
Shari – it can very well be raw if you put the pumpkin into a food processor and puree it. It does not have to be cooked :-).
lovely recipe, thanks. I love pumpkin.
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