Raw Vegan Pumpkin Pie

Food processor, pie tin, refrigerator, and a rubber spatula (for scraping).

2 cups fresh shredded pumpkin (pie pumpkin)
1 cup fresh pitted dated
½ cup raw walnut halves/pieces
½ tsp. Sea salt ½ tsp. freshly ground cinnamon stick
¼ tsp. freshly grated nutmeg ¼ tsp. freshly grated ginger
(Standard spices may sub for the fresh variety, but nothing beats fresh!)

Procedure: Place all ingredients into the food processor, starting with the pumpkin. Pulse about 10 times to get everything moving. Then, process until smooth and thick. Usually about 5-7 minutes. Scrape off sides as needed. Pour into a bowl and set aside in a warm place.

Crust: 1 cup raw walnut or pecan halves/pieces 1 cup raw almonds ½ cup fresh pitted dated Dash of salt (ANY nuts may be subbed for the ones above, as long as you end up with a total of 2 cups of raw nuts.)

Procedure: Place all ingredients into the food processor, and pulse 10 times to get things moving. Then process until the mixture is consistent, and sticky to the touch. About 40-60 seconds. This can be hard to perfect, but use your best judgment. You will know it’s done when the mixture is almost doughy, and can be compacted. Just be sure not to over-process and end up with nut butter. Put the mixture into a pie tin and pat it down into the bottom. Then, start to conform it into the pie tin, and pack it so there is no loose spots. When the pie crust has properly been packed and shaped, add the filling. Level the filling and garnish with dried fruit and pretty patterns with a spoon. Chill in the fridge or freezer before serving. And enjoy!!!

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