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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 cups almonds
  • 1 cup dates, soaked 1 hour to soften
  • 1/4 teaspoon vanilla
  • 1/4 teaspoon cinnamon
  • Splash of water, if needed
  • FILLING:
  • 2 cups 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:

  1. Place almonds in food processor and process until mealy.
     
  2. Slowly add in dates, water, vanilla, and cinnamon to form a dough consistency.
     
  3. Pat into a glass pie plate so that crust is at least ¼ inch thick.

To Make Filling:

  1. Put peeled and chopped pumpkin in food processor.
     
  2. Add dates, raisins, and nuts and then the remaining ingredients. Use a bit of water or orange juice if needed to moisten.
     
  3. Scoop mixture into the crust and chill 2 hours before serving.

 

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