Raw Vegan Pumpkin Pie Recipe…

Just in time for your Thanksgiving celebration, this is the most delish……….pumpkin pie recipe ever. For you, having a raw vegan desserts at your Holiday celebration may be the saving grace that keeps you from being tempted into the oooey gooey, trans fat laden, pie with a thousand ingredients (most of which you can hardly pronounce let alone define).  For your family it may not matter that it is a vegan pumpkin pie, or that it is gluten-free, or that it is the very best raw-living food pumpkin pie EVER…….To the contrary they may be utterly frightened and completely opposed to the idea of a “healthy” dessert. Well – I am here to tell you that if you make and serve THIS Raw, Vegan, Gluten-Free, Whole Food pie without telling anyone that it is any of those things it will be gobbled up in the blink of an eye.

This pumpkin pie is somewhat of a pumpkin cheesecake pie, or a pumpkin cream pie. It doesn’t really need a whipped cream because it has a nice creaminess to it on its own. I have served this pumpkin pie on various occasions and the overall response has been that it is the best pumpkin pie bar none – raw, cooked, for people who love pumpkin pie and for people who never really cared for it. This pie is a WINNER!!!!

Here it is a raw, vegan, gluten free pumpkin pie recipe to LIVE for!

Raw Pumpkin Pie

Recipe by Chaya-Ryvka Diehl

adapted from an original Cafe Gratitude recipe

makes one 9 inch pie

 
Crust:

check this post for a video on how to form a beautiful and authentic looking pie crust. 

  • 2 ¼ cups pecans
  • 3.5 – 4 medjool dates
  • 1 tsp. vanilla powder
  • pinch salt

Process all ingredients in your food processor fitted with the “s” blade attachment.
Keep processing until mixture will hold together with a light squeeze in your hands, break with a clean break and not crumble apart too easily.
Taste and further season with salt or vanilla if desired.
Grease your pie pan and press crust.

Filling:

  • ⅔ cup + 2 Tb. fresh made coconut milk (for a video reference click here), you may try using canned coconut milk, but before pouring into the pie crust make sure to taste and add a bit more sweetener if needed. Canned coconut milk is not sweet like fresh made coconut milk.
  • 4-5 Tbs. maple syrup or liquid sweetener of choice
  • 2 cups shredded butternut squash (loosely packed)
  • 2 tsp. fresh ginger juice (use a juicer or grate ginger with a microplaner and squeeze juice into a separate container)
  • 1 ¼ tsp. cinnamon
  • ½ tsp. nutmeg
  • ¼ tsp. clove
  • ⅛ tsp. turmeric
  • ⅛ tsp salt – or more to taste

Blend all ingredients in a high speed blender until completely smooth.
Add:

  • ½ cup coconut oil (measure after melting gently by immersing the jar in a bath of hot water)

Blend again to incorporate oil.
Taste, if the flavor doesn’t quite pop add another pinch of salt and if you want it sweeter a little more maple syrup.
Once the flavor is where you want it, pour the filling into your prepared pie crust and set in the fridge for about an hour and a half or until completely firm.
Enjoy for up to 4 days.

This pie freezes well if you have any leftovers. Enjoy!

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