For Thanksgiving this year, I will be making a raw, vegan pumpkin pie... here's the recipe I'll use!
Raw Pumpkin Pie Recipe
Raw Pumpkin Pie Crust
- 1 Cup raw almonds, 1 Cup raw pecans (both soaked)
- 1/2 cup soaked 1 hour medjool dates, pitted
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- Dash of sea salt
- date soaking water if necessary
Blend the crust ingredients in a high speed blender or food processor. Process the nuts first, allowing them to get mealy. Slowly add in the dates, water, vanilla and cinnamon until the ingredients form a dough like consistency. The dough will form into a "ball" in the food processor. Take the ball and whatever else is left over and evenly distribute in the bottom of a pie plate.
Raw Pumpkin Pie Filling
- 2 cups shredded pumpkin, butternut squash, or sweet potato ﬂesh (or Organic Pumpkin Pie in a can if you're lazy)
- 1/4 C raisins, soaked 1 hour
- 1 cup dates, soaked 1 hour
- 2 tsp. cinnamon
- 1 tsp. freshly diced ginger
- 1 tsp. nutmeg
- 1 tsp. coconut oil or 1 tbsp butter
- Dash of vanilla
- 1 persimmon (optional: you can leave this out if you don't find them)
- 1/4 cup almond milk or date water when needed to blend
If you donʼt feel like shredding the pumpkin by hand, simply cube and place in a high speed blender or food processor until itʼs nicely chopped. (or get it in a can, make sure it's organic)
Then add the rest of the ingredients and blend until nice and smooth. You might need to add more liquid to get it to blend well.
Pour into crust, then chill in the refrigerator for 30 minutes before serving.
Almond Or Cashew "Whipped Cream"
- 1 cup almonds or cashews
- ¾ cup water
- 1 Tablespoon maple syrup (optional)
- ½ teaspoon vanilla (optional)
For the smoothest consistency, use cashews or peeled almonds. Because of their alkaline nature, almonds help keep your blood at a neutral pH. And if you buy them raw, they'll germinate when you soak them. Note for raw friends: Cashews are heated after being picked, even those labeled "raw".
Soak 1 cup of almonds or cashews in 2 cups of water. If you're in a very warm climate, soak them in your refrigerator. After 8-12 hours, discard the soaking water and rinse the nuts. In a blender, place the nuts and enough fresh water to allow the blender to operate. Blend, gradually adding enough water to achieve a smooth consistency. Makes 1 ½ - 1 ¾ cups.