Raw Vegan Pumpkin Pie

Raw Vegan Pumpkin Pie | www.LiveSimplyNatural.com

Pumpkin Pie, a must on the Thanksgiving menu this year, well really every year. I have to admit that this time of year brings so much beauty, the Autumn leaves, the cooling breeze, and oh yeah, all things pumpkin!

Creating a healthy Thanksgiving menu can be a bit of a challenge, I usually start preparing the week before so that I’m not overwhelmed with the cooking, I like to enjoy my time in the kitchen, it’s where I let my creative flare come out. Desserts are my favorite to make and this one is super easy, another thing I love. I usually make this a week before and store it in the freezer. Then I take it out a couple days prior to Thanksgiving and let it thaw out in the fridge. A perfect recipe when planning your Thanksgiving feast.

I had to learn how to make my desserts both pleasing to my mouth and my body, this recipe does it! My raw vegan pumpkin pie recipe is sweet and filling, unlike most raw vegan dessert this one doesn’t need to be served frozen! BIG plus!

Raw Vegan Pumpkin Pie | www.LiveSimplyNatural.com

 I love to hide vegetables in unexpected places. Shhh, just don’t tell anyone!

Raw Vegan Pumpkin Pie | www.LiveSimplyNatural.com

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Raw Vegan Pumpkin Pie

The pumpkin pie is super easy to make! Made with healthy, whole food, plant based ingredients. Perfect with every bite and doesn’t need to be frozen. Enjoy this with your thanksgiving feast!

  • Author: Vanessa Cassani
  • Prep Time: 20
  • Cook Time: 120
  • Total Time: 2 hours 20 minutes

Ingredients

Scale

Crust

  • 1 cup almonds
  • 1 cup pecans
  • 1/2 cups golden raisins
  • 810 dates
  • 1/2 tsp cinnamon

Filling

  • 1 small sweet pumpkin (5 cups)
  • 3 persimmons
  • 1012 dates(soaked)
  • 2 carrots
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 cup date water

Instructions

Crust

  1. In your food processor add your almonds & pecans. Pulse into a flour consistency.
  2. Then add in raisins, dates, and cinnamon and process into a dough like consistency.
  3. Mold dough into your pie dish and set in the fridge until filling is ready.

Filling

  1. Use your food processor to chop your carrot, pumpkin, and dates into small bits.
  2. In your high speed blender add water, persimmons, cinnamon, and nutmeg. Slowly add your processed carrot, pumpkin, and dates.
  3. Blend until all ingredients is smooth and creamy. Pour into pie dish and let it set in the freezer. Enjoy!

Notes

  • I found it to be much easy to process the carrots, pumpkin, and dates before adding it to the blender. Using the vitamix and vitamix plunger helped mix it thoroughly.

Nutrition

  • Serving Size: 8

I hope you give this recipe a try and if you do let us know what you think! Leave a comment, rate it, and don’t forget to take a picture and tag me on Instagram @LiveSimplyNatural! Stay tuned for more healthy recipes :)

Hugs,

Vanessa Cassani Signature

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Health Benefits

Pumpkin is great if your looking to lose weight, it is high in fiber and keeps you feeling full for longer on fewer calories. Like the sweet potato, the carrot and the butternut squash (to name a few), pumpkins boost the antioxidant beta-carotene, which have been known to play a role in cancer prevention. The seeds of pumpkins are also known for lowering bad cholesterol, blood pressure and improving heart health. They are also rich in the amino acid tryptophan, which helps in the production of serotonin and in turn improved your mood. High in vitamin C, they are great for boosting the immune system. Pumpkins are even beneficially after your daily workout. They are higher in potassium than a banana, a cup of cooked pumpkin has more potassium, with 564 milligrams than a banana with 422 milligrams. Potassium helps restore the body’s balance of electrolytes and keeps muscle functions at their best.

3 Comments

  • This looks beautiful!! I was hoping to make it.. but your recipe card is missing – FYI

    Reply
    • I would say maybe a plum but I’ve never tried it, so I can’t guarantee it will turn out the same. You could also just omit the persimmon all together. I have done this before and the recipe still turned out great. I hope this helps!

      Reply

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