Raw Pumpkin Pie
For ages I've been wanting to make a completely raw pumpkin pie. As you know from all my vegan pumpkin recipes, I prefer to use cooked pumpkin in an otherwise raw recipe. I tried the raw pumpkin thing years ago and never liked it... but something has been tugging at me to try again and the following recipe was born. A creamy, hearty, and flavorful pumpkin filling in a nut crust. I admit that I still prefer the cooked pumpkin versions but I'm so pleased with the way this turned out!
What's important here is to use a pie pumpkin - they're smaller and a little sweeter than bigger pumpkins. You could also try with butternut squash since they have a pleasant taste.
I topped it with my crunchy coconut lucuma cashews for an extra touch along with a sprinkle of shredded coconut.
Raw Vegan Pumpkin Pie
I found that this pie gets better with age - it's even better after chilling in the fridge for 2-3 days and will last for 7-9 days.