Recipe: Raw Pumpkin Pie

Here is a pie for you. I was just confessing to mother-dearest that I actually was never a fan of pumpkin pie before going vegan. I just ate it at Thanksgiving and Christmas because it meant I got a serving of ice cream and whipped cream with it…

But this raw, animal-free version of pumpkin pie is seriously delicious and I love it on its own! Having said that – adding coconut ice cream to anything is never a poor idea. NEVER.

Let’s appreciate Fall for all the glorious colours it brings into the world; the trees are a changin’ and so are our lives. Live in the moment with people you care about and give thanks for all you’ve been given, and all that you’ve worked to achieve. You’re beautiful. Stay sexy! Like a pumpkin.

Raw Harvest Pumpkin Pie (makes one pie)

Crust:

1 cup cashews
1 cup almonds
1/4 cup raisins
1 cup dates
1/8 teaspoon salt

Pumpkin Filling:

1 sugar pumpkin (about 7 cups), peeled, gutted and cut into cubes
1 cup dates
4 tablespoons melted coconut oil
1/3 cup maple syrup
1-4 tablespoons pumpkin pie spice (cinnamon, nutmeg, ginger & cloves)

To make the crust, process the nuts in your food processor until they are like a rough flour. Add the dates, raisins and salt. Pulse until it all sticks together in a lump. Press into the bottom of a pie dish and refrigerate.

To make the pie filling, process the pumpkin cubes until they can’t get any smaller in your food processor. Add in the other ingredients and process until it can’t get any smoother. Transfer the filling to your high speed blender and blend on the highest setting to get it super smooth like the cooked version. Add whatever you think it needs. Spread the filling onto your pie crust and let it set in the fridge for a few hours.

Serve with raw ice cream or cashew cream in celebration of Thanksgiving, the colorful fall season, or for the simple reason that life is beautiful!

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