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!
- 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
- 8–10 dates
- 1/2 tsp cinnamon
Filling
- 1 small sweet pumpkin (5 cups)
- 3 persimmons
- 10–12 dates(soaked)
- 2 carrots
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 cup date water
Instructions
Crust
- In your food processor add your almonds & pecans. Pulse into a flour consistency.
- Then add in raisins, dates, and cinnamon and process into a dough like consistency.
- Mold dough into your pie dish and set in the fridge until filling is ready.
Filling
- Use your food processor to chop your carrot, pumpkin, and dates into small bits.
- In your high speed blender add water, persimmons, cinnamon, and nutmeg. Slowly add your processed carrot, pumpkin, and dates.
- 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
Find it online: https://livesimplynatural.com/raw-vegan-pumpkin-pie/
