Raw Pumpkin Pie

November 7, 2012 By sweet_raw In Pies and Tarts 0 Comments

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.

Crust

I always keep some of this cheesecake crust on hand so I can easily throw together a dessert, so this recipe probably has more crust that you need for the filling. Store the rest in the fridge or freezer.

1 1/2 cups almonds

2/3 cup raisins

1/4 cup shredded coconut

1-2 teaspoons pure vanilla or water (I often need 2)

Grind the almonds into a flour in a food processor.

Add the raisins and continue grinding until broken down.

Add the coconut and vanilla. Grind again to incorporate.

Add another 1/2 - 1 teaspoon water if needed to keep the mixture held together when pressed in your hand.

Press into the bottom of a pie plate or mini tart pans (I used 4" ones).

Filling

2 cups diced pie pumpkin (about 1" cubes)

3/4 cup pitted dates

5 tablespoons almond milk

1 teaspoon cinnamon

1 teaspoon vanilla

1/2 teaspoon pumpkin pie spice

4 tablespoons melted coconut oil

In a high speed blender, combine the pumpkin, almond milk, spices, and vanilla. Blend to liquid.

Add the dates and blend again until smooth (use the tamper).

Add the coconut oil last, once the mixture is warm. Blend to incorporate.

Spread the filling into crust. Chill for at least 6 hours (longer is better for flavors to mix).

While Hannah was here she tried this pumpkin pie, cooked pumpkin pie, and my semi raw vegan pumpkin cheesecake. Guess which was her favorite?! THIS raw pumpkin pie. She gave two thumbs up!

Did you catch the latest on Food and Yoga for Life? In the past few days I posted a semi raw, vegan pumpkin cheesecake that is totally NUT FREE (after several requests). I am in love with these cheesecake and I hope you enjoy it too. Recipe HERE.

I also posted a semi raw, vegan recipe for Pumpkin Lucuma Fudge. This stuff is soooo good. Melt-in-your-mouth, dense sweet fudge - without all the fuss and muss of boiling and using a candy thermometer. Recipe HERE.