Pumpkin Pie, Raw-ish

Prep Time

20 Minutes

Cooking Time

na – Freezing Time – At least 1 hour – preferably 4 hours

Yields

12 – 16 servings

Ingredients

CRUST INGREDIENTS:

  • • 1 1/2 cups raw walnuts or pecans
  • • 1/2 cup Medjool dates, pitted
  • • 1/4 cup dried, unsweetened coconut
  • • 2 tablespoons flax seeds
  • • 1/8 teaspoon sea salt

PUMPKIN PIE FILLING:

  • 2 cups cashews, soaked overnight
  • 1 can pumpkin puree (NOT pumpkin pie filling!)
  • 1/2 cup coconut oil
  • 8 Medjool dates, pitted
  • 1/4 cup date syrup (sub maple syrup)
  • 1 tablespoon vanilla
  • 1/4 teaspoon sea salt
  • 2 tablespoons pumpkin pie spice*

Directions

  1. Place all of crust ingredients into food processor.
  2. Process until well-processed and it sticks when you pinch it together.
  3. Place pie crust mixture firmly into pie plate.
  4. Set aside.
  5. Put all of the filling ingredients into the food processor and process until very, very silky smooth!
  6. Spoon filling into pie dish on top of crust and smooth out top of pie with a spatula.
  7. Cover with a lid or plastic wrap.
  8. Place completed pie in freezer, for at least 4 hours.

NOTES –

Keep pie frozen until about ½ hour (if on counter) or up to 2 hours (if in fridge) before serving – See what texture you like. Keep leftovers (IF ANY!!) in the freezer, in individual serving sizes.

*If you don’t have pumpkin pie spice you can use a mixture of dried cinnamon, nutmeg, ginger, cloves and cardamon.