Making pumpkin pie is possible, even if you are on a raw diet! You just have to get creative and use flavors to your advantage. We found this recipe and couldn’t resist posting it.
- Category: Full Body Cleanse Approved, Desserts, Raw, Vegan, Vegetarian, Gluten-Free
Ingredients
For the Crust
- 1 1/2 c raw almonds
- 2/3 c raisins (free of preservatives and sulfur)
- 1/4 c shredded raw coconut
- 1 tsp. alcohol-free vanilla extract
For the Filling
- 2 c diced pie pumpkin (about 1" cubes)
- 3/4 c pitted dates
- 5 tbsp. homemade almond milk
- 1 tsp. cinnamon
- 1 tsp. alcohol-free vanilla extract
- 1/2 tsp. pumpkin pie spice
- 4 tbsp. melted coconut oil
Instructions
For the Crust
- Grind the almonds into a flour in a food processor.
- Add the raisins and continue grinding until broken down.
- Add the coconut and vanilla. Grind again to incorporate.
- Add another 1/2 - 1 teaspoon water if needed to keep the mixture held together when pressed in your hand.
- Press into the bottom of a pie plate or mini tart pans.
For the Filling
- In a high speed blender, combine the pumpkin, almond milk, spices, and vanilla. Blend to liquid.Â
- Add the dates and blend again until smooth (use the tamper).Â
- Add the coconut oil last, once the mixture is warm. Blend to incorporate.Â
- Spread the filling into crust. Chill for at least 6 hours (longer is better for flavors to mix).Â
Notes
I found that this pie gets better with age - it's even better after chilling in the fridge for 2-3 days and will last for 7-9 days.
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