Raw Vegan Pumpkin Pie
 
Prep time
Total time
 
Author:
Serves: 12 servings
Ingredients
FOR THE CRUST:
  • 2 cups pecans (unsoaked)
  • 1 cup dates (pitted, chopped)
  • ½ teaspoon cinnamon
  • ½ teaspoon cacao or carob powder
FOR THE FILLING:
  • 3.5 cups cubed pumpkin
  • 1 ripe avocado (peeled, seedless)
  • 1.5 cups of dates (pitted)
  • ½ tablespoon coconut oil
  • 1 teaspoon pumpkin pie spice
  • 1 tablespoon psyllium powder (to help thicken)
FOR THE TOPPING: (optional)
  • 1 cup almonds (soaked)
  • Squirt maple syrup (or agave or honey)
  • 1 teaspoon vanilla
  • Water
Instructions
CRUST:
  1. Combine the pecans, dates, cinnamon, cacao/cocoa powder and sweetener in a food processor or high speed blender (Vitamix).
  2. Pulse chop until blended.
  3. Press into a pie pan evenly and set in the fridge.
FILLING:
  1. Chop the diced pumpkin cubes in a food processor until finely chopped.
  2. Transfer the pumpkin into your Vitamix and add the avocado, coconut oil, chopped dates, pumpkin spice, phyllium powder, & sweetener until thoroughly mixed.
  3. Pour into the pie pan over the crust.
  4. Sprinkle some cinnamon over top.
  5. Set in the fridge.
TOPPING:
  1. Blend the almonds, sweetener, vanilla and some water to control the consistency of the cream you want, more water for a thinner base or less for thicker. You can also add some cacao/cocoa powder to make a chocolate version, but you will need a little more sweetener.
  2. Everything should be ready within an hour, I like to let mine sit in the fridge for around 2 hours but anything works.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-desserts/raw-pumpkin-pie-vegan-gluten-free-soy-free