Vegan"Raw" Pumpkin Pie
Author: 
Recipe type: Dessert
Serves: 8 slices
 
A great alternative to traditional pumpkin pie, especially for those with allergies and those trying to eat clean. It's vegan and gluten free.
Ingredients
  • For the Pie
  • 2 c pureed pumpkin
  • 1 c cashews (soaked for 2 hours, then drained)
  • ¼ c almond milk
  • ½ c brown sugar or maple syrup
  • 1 tsp vanilla extract
  • 1½ tsp ground cinnamon
  • ½ tsp nutmeg
  • ½ tsp cloves
  • ½ tsp ginger
  • For the Crust
  • 2 c pecans
  • ½ c dates (soaked for 2 hours & drained)
  • 1 tsp vanilla extract
Instructions
  1. To make crust, combine all ingredients in a food processor and process until mixture is almost dough like. It should be sticky enough to form in a pie pan.
  2. May have to scrape the sides of the food processor. Mixture will be more moist, not crumbly.
  3. Add mixture to a 9 inch pie pan to form a crust.
  4. For Pie Filling: Puree cashews in food processor first, forming a paste like mixture.
  5. Add in the remainder of the pie filling ingredients, and process until smooth and spices and cashews are well combined with the pumpkin puree.
  6. Scrape down signs to ensure cashews are well mixed in.
  7. This may take several minutes.
  8. Pour into prepared pie crust.
  9. Allow to set in the refrigerator for 2-3 hours before serving.
  10. Enjoy with coconut whipped cream.
Recipe by Wholesomely Fit at https://wholesomelyfit.com/2016/11/20/veganraw-pumpkin-pie/