Raw Vegan Pumpkin Pie

Here come the holidays, which in my family usually means lots of eating.  This year I’m going to try adding a few healthier treats in the mix.  A lot of times when I’m experimenting in the kitchen with healthier versions of traditional favorites I end up thinking “this is good but…” which means its nothing like whatever I was really craving.  This is why I’m so excited to share this recipe for a raw vegan pumpkin pie.  It is really yummy, has all the spicy warm flavors of the pumpkin pie you know and love but somehow feels fresher and pumpkinier.  Since this recipe is missing all the cream and butter it also won’t leave you feeling like you have a rock in your stomach for the rest of the day.

Ingredients

Crust

1 ½ cups raw pecans

2/3 cup raisins

¼ cup unsweetened shredded coconut

1 tsp. vanilla extract

Grind pecans into a flour using a food processor.  Slowly add raisins until they are fully blended then add coconut and vanilla extract.  Grind until everything has been combined.  Take mixture and press into a 6” pie shell or 4 individual tart shells to form the crust.  Place the piecrust into the refrigerator to set while you make the filling.

Filling

1 ½ tsp. vanilla

1 tsp. cinnamon

½ tsp. pumpkin pie spice

4 Tbsp. coconut oil

2 cups diced sugar pumpkin

1 cup of pitted dates

5 Tbsp. of nut milk (I like to use hemp or coconut, but any will work)

Add all ingredients except the dates in a food processor and mix until there are no lumps.  Slowly add dates one at a time until fully incorporated. The most important part here is to really grind everything up because this is what is going to transform the mixture from a vegetal raw pumpkin taste to a creamy pumpkin pie filling.  Mix until you think you are done then mix some more.  Stop when everything starts to get a little warm. 

Pour your filling into your pie and top with some finely chopped pecans. Chill for at least 8 hours or up to 2 days.  Letting the pie chill will firm everything up and allow the flavors to blend.  

Added bonus—if you have any leftover filling you can use it as a dip for your favorite fruit or any other way you would use pumpkin butter.  Personally I like to eat it with a spoon!