Raw Pumpkin Pie
By: Veronica Bosgraaf
Raw Pumpkin Pie - It's easy and super yummy, and best of all it is guilt free!
Notes
Veronica Bosgraaf is a fitness and nutrition enthusiast and the creator of PURE Bar - the health industry's only real answer to a truly all-organic, vegan/vegetarian energy bars.
For more gluten-free recipes, download your FREE copy of the 42 Easy Gluten-Free Recipes eCookbook.
If you liked this pie recipe you'll love this collection that will help you Bake a Perfect Pie for Thanksgiving - 38 Recipes to Try.
Cooking MethodCasserole
Ingredients
- CRUST:
- 2 cup almonds
- 1 cup dates, soaked 1 hour to soften
- 1/4 teaspoon vanilla
- 1/4 teaspoon cinnamon
- Splash of water, if needed
- FILLING:
- 2 cup pumpkin puree
- 1 1/4 cup dates
- 1/4 cup raisins
- 1/2 cup cashews
- 1/2 to 1 teaspoon cinnamon
- 1 to 2 teaspoons vanilla
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cardamom
- Dash of sea salt
Instructions
To Make Crust:
- Place almonds in food processor and process until mealy.
- Slowly add in dates, water, vanilla, and cinnamon to form a dough consistency.
- Pat into a glass pie plate so that crust is at least ¼ inch thick.
To Make Filling:
- Put peeled and chopped pumpkin in food processor.
- Add dates, raisins, and nuts and then the remaining ingredients. Use a bit of water or orange juice if needed to moisten.
- Scoop mixture into the crust and chill 2 hours before serving.