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Wednesday, November 14, 2018

Raw Vegan Pumpkin Pie

For the Crust:
1 cup cashews
1 cup almonds
¼ cup raisins
1 cup dates
¼ teaspoon salt
For the Filling
6-7 cups cubed Sugar Pumpkin
1 cup Dates
4-5 tablespoons Melted Coconut Oil
⅓ cup Maple Syrup
½ tsp Vanilla Extract
½ tsp Cayenne Pepper
3 tablespoons Pumpkin Pie Spice

First make the crust by processing the almonds and cashews in the food processor until they the consistency of flour.
Add in the pitted dates, raisins and salt, and process until a dough ball forms.
Take this dough ball and spread it into the pie dish spreading it out evenly.
Place the crust in the refrigerator while you are making the filling so it sets.
To make the filling, cube 6-7 cups of pumpkin.
Place the pumpkin in the food processor and process until it is very finely chopped.
Add in the dates, melted coconut oil, maple syrup, vanilla, and spices, and continue to process until the mixture becomes smooth like pumpkin pie filling.
Fill the chilled crust with the pie filling and return to refrigerator to chill for another 1-2 hours.
Serve chilled and enjoy!
recipe source here

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