Raw Pumpkin Pie

A great holiday recipe, this will be a hit with raw foodists and non raw foodists alike on Thanksgiving!

Raw Pumpkin Pie Crust

• 2 cups pecans or walnuts (raw)
• 1/2 cup soaked dates
• Dash of sea salt

Blend the crust ingredients in a high speed blender or food processor, then evenly distribute in the bottom of a pie plate.

Raw Pumpkin Pie Filling

• 2 cups shredded pumpkin, butternut squash, or sweet potato flesh
• 1 cup soaked dates
• 2 tsp. cinnamon
• 1 tsp freshly diced ginger
• 1 tsp nutmeg
• 1 tsp coconut oil
• Dash of vanilla
• 1/4 cup almond milk or water to help blend

If you donʼt feel like shredding the pumpkin by hand, simply cube and place in a high speed blender or food processor until itʼs nicely chopped.

Then add the rest of the ingredients and blend until nice and smooth. You might need to add more liquid to get it to blend well.

Pour into crust, then chill in the refrigerator for 30 minutes before serving. You can top it with some raw chopped nuts or a bit of cinnamon if you’d like.

You will find this dessert comparable if not better than traditional pies. And it’s totally raw and healthy too!