“Raw” Pumpkin Pie

I’m not much of a “baker”, but I love mixing this easy dessert for the holidays; it’s a crowd pleaser.

Pumpkin is a fall Superfood, loaded with vitamin A, carotenes, fiber, and antioxidants. While a pumpkin pie is definitely still a sweet treat, using raw pumpkin and natural sweeteners like dates and coconut makes it a healthful choice. I say go for it.

I love using the extra raw pumpkin in smoothies, too. Here’s my favorite recipe.

Raw Pumpkin Pie Crust
Ingredients
2 cups of pecan or walnuts
1/4 cup of soaked dates (pitted and cut into small pieces)
sea salt, dash
Optional: 1/4 cup dried coconut

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

Raw Pumpkin Pie Filling
Ingredients
2 cups of shredded whole pumpkin
2 teaspoons of finely ground almond flour (optional-this helps to hold the pie together)
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon coconut oil
1/2 teaspoon vanilla
1/4 cup of almond milk or rice milk to blend

Preparation
1. Blend ingredients in a blender and place on top of the crust. Set in fridge for a couple hours to firm.

Happy Holidays!

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