Raw Pumpkin Pie

Raw Pumpkin Pie

Raw Pumpkin Pie

November 7, 2012

By sweet_raw

Ingredients

  • Raw Pumpkin Pie
  • Pies and Tarts
  • 0 Comments
  • For ages I've been wanting to make a completely raw pumpkin pie. As you know from all my vegan pumpkin recipes, I prefer to use cooked pumpkin in an otherwise raw recipe. I tried the raw pumpkin thing years ago and never liked it... but something has been tugging at me to try again and the following recipe was born. A creamy, hearty, and flavorful pumpkin filling in a nut crust. I admit that I still prefer the cooked pumpkin versions but I'm so pleased with the way this turned out!
  • What's important here is to use a pie pumpkin - they're smaller and a little sweeter than bigger pumpkins. You could also try with butternut squash since they have a pleasant taste.
  • I topped it with my crunchy coconut lucuma cashews for an extra touch along with a sprinkle of shredded coconut.
  • Raw Vegan Pumpkin Pie
  • 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.
  • Crust
  • I always keep some of this cheesecake crust on hand so I can easily throw together a dessert, so this recipe probably has more crust that you need for the filling. Store the rest in the fridge or freezer.
  • 1 1/2 cups almonds
  • 2/3 cup raisins
  • 1/4 cup shredded coconut
  • 1-2 teaspoons pure vanilla or water (I often need 2)
  • 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 (I used 4" ones).
  • Filling
  • 2 cups diced pie pumpkin (about 1" cubes)
  • 3/4 cup pitted dates
  • 5 tablespoons almond milk
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1/2 teaspoon pumpkin pie spice
  • 4 tablespoons melted coconut oil
Read the whole recipe on Sweetly Raw